These cupcakes are gently sweet and taste like a creamsicle in cake form! Delicious and delicate. Something the refined taste buds will enjoy as well as the kiddos!
Makes 12 regular cupcakes or approximately 36 mini cupcakes.
- 2 eggs
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ teaspoon pure vanilla extract
- 2 cups sifted before measured cake/pastry flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- ¼ orange juice
- 1 tablespoon orange zest
Preheat oven to 375°. Line muffin cups with paper liners. Place eggs in a small bowl and cover with hot tap water to warm the eggs. Beat butter with sugar until light and fluffy. Beat in eggs 1 at a time; then vanilla. Thoroughly mix sifted flower with baking powder and salt. Then sift or rub through a sieve again. Combine mile with orange juice. Alternately, in 2 batches, stir first flour mixture and then milk mixture into butter mixture. Stir in zest. Divide batter among cups. Bake in oven center for 18-20 minutes for regular sized cupcakes and 12-15 minutes for mini cupcakes. Cupcakes will be lightly golden and a cake tester into middle of cupcake comes out clean. Cool on a rack. Cupcakes keep well covered at room temperature for a few days.
Vanilla Cream Icing
- 1/3 cup regular or light block cream cheese, about a 1/3 of a 250 g package, softened
- 2 tablespoons unsalted butter, softened
- 2 teaspoons honey or agave nectar
- ¾ teaspoon pure vanilla extract
- Pinch of salt
- 3 cups sifted before measured powdered sugar
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on high speed until smooth. Add the butter and beat well to combine. Add the honey or agave nectar, vanilla, salt, and beat to just combine. Reduce mixer speed to low and with mixer running gradually add the powdered sugar, beating to combine. Increase mixer speed to high and beat until thick and fluffy, about 5 minutes.