ORANGE CREAM CUPCAKES

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

2 large eggs, room temperature

2/3 cup granulated sugar

12 tbsp (1 1/2 sticks) unsalted butter, melted

2 tsp finely grated orange zest

1 tsp vanilla extract

1/2 cup milk

Frosting:

3/4 cup fresh orange juice (about 2 oranges)

1 pkg (8-oz) cream cheese at room temperature

10 tbsp unsalted butter, cut into pieces, at room temperature

1 cup powdered sugar

1/2 tsp vanilla extract

2 tsp finely grated orange zest

3 drops yellow food coloring, optional

1 drop red food coloring, optional

Candied orange peel for topping, optional

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

In a medium bowl, whisk flour, baking powder and salt.

Beat eggs and sugar in a large bowl with mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium-low, slowly beat in the butter, add orange zest and vanilla.

Beat in flour mixture in 2 additions, alternating with the milk, beginning and ending with flour; beat just until combined (do not overmix).

Divided batter evenly between the 12 muffin cups, filling each about 2/3 full. Bake at 350 about 18 minutes or until a wooden toothpick inserted in center comes out clean. Allow to cool in pan 5 minutes then remove to a wire cooling rack to cool completely.

While cupcakes cool, make the frosting. Bring orange juice to a boil in a saucepan reduce heat to medium and simmer until reduced to 1 1/2 tbsp, about 8 minutes. Allow to cool.

Beat cream cheese in a large mixer bowl with mixer on medium-high speed until smooth and fluffy. Beat in the butter, a little at a time, until smooth. Reduce speed to low, sift powdered sugar into the bowl and beat until smooth. Add vanilla, cooled orange syrup, grated zest, and food coloring, if using. Beat on medium speed until combined. Refrigerate until spreadable, about 15 minutes.

Spread frosting over cupcakes and garnish if desired.

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