Orange Cream-Filled Cupcakes

• 3 large eggs
• 1-1/2 cups sugar
• 1 cup canola oil
• 1/2 cup buttermilk
• 1/3 cup orange juice
• 2 teaspoons grated orange zest
• 1 teaspoon orange extract
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup butter, softened
• 1 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon orange extract
• 1 jar (7 ounces) marshmallow creme
• 2 cups vanilla ice cream
• Orange peel strips

1. In a large bowl, beat the first eight ingredients until well blended. Combine the flour, baking powder, baking soda and salt; gradually beat into egg mixture until blended.
2. Fill paper-lined muffin cups three-fourths full. Bake at 350u0b0 for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a large bowl, beat butter until fluffy; beat in confectioners' sugar and extracts until smooth. Add marshmallow creme; beat until light and fluffy. Using a melon scoop, remove a small amount of cake from tops of cupcakes. Top each with a small scoop of ice cream. Decorate with frosting and orange peel strips. Serve immediately.

eggs, sugar, canola oil, buttermilk, orange juice, orange zest, orange extract, vanilla, allpurpose, baking powder, baking soda, salt, butter, sugar, vanilla, orange extract, marshmallow creme, vanilla ice cream

Taken from www.tasteofhome.com/recipes/orange-cream-filled-cupcakes/ (may not work)