Creamsicle Cupcakes

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• (not my picture)
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• from woman's day
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• 1 1⁄2 sticks (3⁄4 cup) unsalted butter, softened
• 1 1⁄2 cups sugar
• 2 tsp baking powder
• 2 tsp vanilla extract
• 4 large eggs
• 21⁄4 cups all-purpose flour
• 1/2 cup milk
• 1⁄2 cup orange juice
• 2 tsp grated orange zest

• Creamsicle Frosting
• 1 1⁄2 cups heavy (whipping) cream
• 1⁄2 cup confectioners’ sugar
• 1 Tbsp grated orange zest
• Liquid orange food color (optional)
• Garnish: thin strips orange zest

PREPARATION

1. Heat oven to 350°F. Line 24 regular-size (2 1⁄2-in.-diameter)muffin cups with paper or foil liners.
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. 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. Frosting: Beat ingredients 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.

original recipe: http://www.womansday.com/Recipes/Creamsicle-Cupcakes