Creamsicle Cupcakes
Inspired by the ice cream bar, light and summery. From Woman's Day on line.
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INGREDIENTS
Nutrition- 3⁄4
- 1 1⁄4cups sugar
- 2teaspoons baking powder
- 2teaspoons vanilla extract
- 4large eggs
- 2 1⁄4cups all-purpose flour
- 1⁄2cup milk
- 1⁄2cup orange juice
- 2teaspoons grated orange zest
- 1 1⁄2
- 1⁄2
- 1
- liquid orange food coloring (optional)
-
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DIRECTIONS
- 1. Heat oven to 350°F Line 24 regular-size (2 1⁄2-in.-diameter) muffin cups with paper or foil liners.
- 2. 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 labeled frosting 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.
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