Orange Creamsicle Cupcakes

recipe from dulcedo

makes 24 cupcakes

Cupcakes
1 med-lg orange
3 large eggs
1/2 cup buttermilk
1 tsp vanilla
1 tsp orange extract
2 cups sugar
1 cup vegetable oil
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt

Preheat the oven to 350 F. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Zest the orange and set the zest aside for the frosting. Peel the orange (removing any seeds and as much of the white pith as possible) and puree in a blender or food processor. Measure out 1/2 cup of the liquidy pulp. In the bowl of an electric mixer, combine orange pulp, eggs, buttermilk, vanilla, orange extract, sugar, and vegetable oil.

With the mixer on low, gradually add in the flour mixture, beating until just incorporated.

Fill the cupcake wells 3/4 full and bake 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer cupcakes to a wire rack to cool completely before filling, frosting, or garnishing as desired.  I fill mine with dark chocolate ganache.
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Orange Frosting
1.5 cup butter, room temperature
8 cups sifted powdered sugar
3/4 teaspoon vanilla extract
3/4 teaspoon orange extract
1/2 cup orange juice (preferably fresh)
orange zest (from cupcake orange)

In the bowl of an electric mixer, beat the butter at medium-high speed until creamy. Add half of the sifted sugar, the vanilla, the orange extract, the orange juice, and the orange zest. Beat until combined. Gradually add the remaining sugar until the frosting reaches your desired consistency.