Orange Creme Cupcakes

¼ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup salted butter, softened

1 cup sugar

1 ½ tablespoon finely grated orange zest (from about
1 ½ oranges)

2 large eggs

¾ cup heavy cream (if you want a lighter texture use
half and half)

¼ cup fresh orange juice

1 ½ teaspoon orange extract

1 teaspoon vanilla

Preheat oven to 350 degrees. In a mixing bowl, whisk
together flour, baking powder, baking soda, and salt, set aside. In a large
mixing bowl, using a mixer set on medium-high speed; blend together butter,
sugar, and orange zest until fluffy. Mix in eggs one at a time until the
mixture is blended. Stir in orange juice, orange extract, and vanilla. Mix on
low speed blend four mixture and cream mixture. Fill each cupcake with ¾ full
of mixture. Bake for 23-25 minutes, rotating tins halfway through baking, until
toothpick inserted into center come out clean. Remove from oven and allow to
cool several minutes.

½ cup unsalted butter, at room temperature

1/8 – ¼ cup orange juice

Zest of 1 orange

¼ teaspoon vanilla

4 cups sugar

Directions:

Beat butter on medium speed until light and fluffy,
about three minutes. Add orange juice, zest, and vanilla and mix until well
combined. Add powder sugar, one cup at a time, mixing until incorporated to
reach desired consistency. Whip on medium high speed about two minutes until
smooth and creamy.