orange creamsicle cupcakes*

I learned something about my husband this week that I never knew. This upcoming June we will have been married for 4 years, but for some reason I didn't know this very important fact. I am an ice cream fanatic. Seriously, it's all I think about. Well, a couple of nights ago Landon and I wanted to go on an ice cream run. Landon's favorite ice cream is from Glade's in Spanish Fork. It's probably about 15-20 minutes from our house, so really it was quite the venture for ice cream. While we were on our way there, I realized I didn't know what his favorite kind of ice cream was. His answer?? Orange. ORANGE! Orange ice cream. No, not orange sherbet, orange soft serve. How weird is that? He was hoping that Glade's flavor of the day would be orange, which is why he wanted to go there. It was peach (not good as an ice cream FYI). Anyway, I bring this up because I think he would really like these cupcakes, and because I cannot believe I did not know this extremely important fact about my husband..

Orange Creamsicle Cupcakes
concept from That's So Michelle

Beat and Bake Orange Cake Recipe
from Allrecipes

2 cups all-purpose flour

1/2 teaspoon salt

3 teaspoons baking powder

1 1/2 cups white sugar

1/2 cup milk

1/2 cup orange juice

1/2 cup vegetable oil

3 eggs, beaten

1 1/2 teaspoons grated orange zest

6 tablespoons butter, softened

2 cups confectioners' sugar

2 tablespoons orange juice

1 teaspoon vanilla extract

1 teaspoon grated orange zest

Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin and fill with muffin cups. In a measuring cup, combine milk, 1/2 cup orange juice, oil, beaten eggs and 1 1/2 teaspoon orange zest. Set aside.

Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined. (I added a little bit of orange food coloring so that my batter was more of an orangy color).

Divide batter into the muffin tin, filling tins 3/4 full. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
*makes 24 cupcakes

Whipped Cream Topping

2 cups heavy whipping cream
1/2 cup powdered sugar

Whip the heavy cream until it becomes light and fluffy. Add powdered sugar and whip until combined (taste test for preferred sweetness). Pipe the whipped cream onto your cupcakes.

*slice oranges for garnish

Aren't these the cutest?? I think I made a mistake, however. I used actual pre-made orange juice, but I think it was referring to freshly squeezed orange juice. The cupcakes weren't as orangy as I would have liked them, but I think this is why. I am not positive, but I'm pretty sure. These little guys are seriously yummy, though. And they look so springy! If it starts warming up, these would be a perfect little treat at your picnic! Remember that the whipped topping is very delicate and will melt easily, so keep your cupcakes nice and cold!

-alyssa*