Orange Cream Cupcakes

Light citrus creamy taste. So delightful and so perfect for a spring treat. This is by far my most favorite cupcake recipe. And can I just say I have fallen hard for the cupcake craze. They make me so happy -- cute little cupcakes with their dollop of frosting. I actually got this recipe by changing the coconut cream recipe I got from a master cupcake baker. I didn't have coconut extract so I decided to try to the orange extract. It turned out so light and fluffy. Every time I make these people ask for the recipe. So here it is all you fellow cupcake crazed friends.

For those of us who live above 4000 ft. Add 2TB of all purpose flour to the mix to keep your cupcakes from having sunken bellies.

1 box of white cake mix

3 eggs

1/3 C. Oil

1 C. sour cream

1 C. evaporated milk

2 tsp. orange extract

Frosting:
For frosting I just used a carton of buttercream frosting that I added 1/2 tsp of orange extract to. I topped with orange slice candies.


Preheat oven to 350˚.

Line two, 12-cavity cupcake pans with liners. In a large mixing bowl, combine all ingredients and beat on high with an electric mixer for 2 minutes.

Spoon into prepared cupcake pans. Bake for 15-18 min or until tops spring back lightly. Cool completely before frosting with frosting