Orange Cupcakes

I've been totally obsessed with pumpkin lately.  Completely.  So in that spirit, I'm sharing...orange cupcakes with orange buttercream!  At least oranges and pumpkins are the same color :).

Orange Cupcakes

 

1/2 cup butter, softened

1/2 (8 oz) package cream cheese, softened

2 cups sugar

4 large eggs

1 tablespoon orange zest

2 tablespoon fresh orange juice (squeezed from same orange)

3 cups all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 (8 oz) container sour cream

 

1.  Preheat oven to 350.  Beat butter and cream cheese at medium speed with an electric mixer until creamy.  Beat in sugar until light and fluffy.  Add eggs, 1 at a time, beating until blended after each addition.  Stir in orange juice.

 

2.  Combine all-purpose flour and next 3 ingredients.  Add orange zest whisking to combine.  Gradually add to butter mixture alternating with sour cream, beating until blended.  Place in cups, filing 2/3rds full.

 

3.  Bake at 350 for 22 to 24 minutes or until a wooden pick inserted in centers comes out clean.  Cool on wire racks.

 

 

Orange Buttercream

 

1/2 cup salted butter, softened

4 cups confectioner's sugar

1/2 tsp orange extract

1 1/2 tsp orange juice

1/4 tsp salt

1 tbls heavy whipping cream

 

Whip butter until soft.  Add orange extract and orange juice.  Beat in sugar, one cup at a time, until icing consistency.  Add salt to taste.  Add heavy whipping cream, 1/2 tablespoon at a time until desired consistency.  Make sure you have already added the orange juice to the icing and have completely mixed it before adding cream as the last step. 
*Add one drop red and one yellow of liquid food dye if you like the soft orange color in the picture.

 

I'm sure I will be posting more pumpkins stuff soon, but I thought I would get this in before October officially starts.