Creamsicle Cupcake Recipe!

Ingredients

Cupcakes:

• 1.5 stick(s) (3⁄4 cup) unsalted butter, softened
• 1.5 cup(s) sugar
• 2 teaspoon(s) baking powder
• 2 teaspoon(s) vanilla extract
• 4 large eggs
• 2.25 cup(s) all-purpose flour
• 1/2 cup(s) milk
• 1/2 cup(s) orange juice
• 2 teaspoon(s) grated orange zest
• 1.5 cup(s) heavy (whipping) cream

Creamsicle Frosting:

• 1.5  cup(s) heavy (whipping) cream
• .5 cup(s) confectioners’ sugar
• 1 tablespoon(s) grated orange zest
• Liquid orange food color (optional)
• Garnish: thin strips orange zest

Directions

1. Heat oven to 350°F. Line 24 regular-size (2 1⁄2-in.-diameter) muffin cups with paper or foil liners.
2. Make Cupcakes: Beat butter, sugar, baking powder, vanilla, orange juice and zest in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Spoon evenly in muffin cups.
3. Bake 22 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean and tops are golden. Cool in pans on a wire rack 5 minutes before removing from pans to rack to cool completely.
4. Frosting: Beat ingredients in medium bowl on medium-high speed until soft peaks form when beaters are lifted. Tint with food color; beat just until blended. Frost and garnish cupcakes.

Source: http://www.womansday.com/recipefinder/creamsicle-cupcakes-121382