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Mini Orange Creamsicle Cupcakes

Photo: Tara Donne; Styling: Erin Swift
Prep time 20 mins
Cook time 20 mins
Yield Makes 5 dozen
Cream, orange zest, and orange juice are the stars behind the dreamy  flavor of these Mini Orange Creamsicle Cupcakes.

Ingredients

  • 60 miniature paper baking cups
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 3/4 cup heavy whipping cream or whole milk
  • 1 tablespoon orange zest
  • 1/2 cup orange juice
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon orange food coloring gel
  • 2 cups cake flour or all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Cream Cheese Frosting
  • Garnish: candy sprinkles

How to Make It

  1. Preheat oven to 350°. Place baking cups in 5 (12-cup) mini muffin pans (or bake in batches).

  2. Beat butter and sugar at medium speed with an electric mixer in a large bowl; beat in eggs, 1 at a time.

  3. Combine cream and next 4 ingredients in a medium bowl. Combine flour and next 3 ingredients in a large bowl; add to butter mixture, alternating with cream, beginning and ending with flour. Spoon batter into prepared muffin pans, filling cups 2/3 full.

  4. Bake 10 to 15 minutes or until a toothpick inserted in center comes out clean. Transfer to wire racks; cool completely. Top with Cream Cheese Frosting; garnish, if desired.