Creamsicle Cupcakes

• 3/4 cup unsalted butter, softened
• 1 1/4 cups sugar
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 4 large eggs
• 2 1/4 cups all-purpose flour
• 1/2 cup milk
• 1/2 cup orange juice
• 2 teaspoons grated orange zest
• 1 1/2 cups heavy cream, whipping cream, frosting
• 1/2 cup confectioners' sugar, frosting
• 1 tablespoon grated orange zest, frosting
• liquid orange food coloring (optional)
• thin strips orange zest, frosting (to garnish)

1. 1. Heat oven to 350u0b0F Line 24 regular-size (2 1/2-in.-diameter) muffin cups with paper or foil liners.
2. 2. Beat butter, sugar, baking powder, vanilla, orange juice and zest in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Spoon evenly in muffin cups.
3. 3. Bake 22 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean and tops are golden. Cool in pans on a wire rack 5 minutes before removing from pans to rack to cool completely.
4. 4. Frosting: Beat ingredients labeled frosting in medium bowl on medium-high speed until soft peaks form when beaters are lifted. Tint with food color; beat just until blended. Frost and garnish cupcakes.

unsalted butter, sugar, baking powder, vanilla, eggs, flour, milk, orange juice, orange zest, heavy cream, confectioners, orange zest, liquid orange food coloring, thin strips orange zest

Taken from www.food.com/recipe/creamsicle-cupcakes-454785 (may not work)