by theUngourmet
Makes 12-14 cupcakes
Preheat oven to 350. Line muffin pan with paper liners.
1/2 cup unsalted butter, room temperature
2/3 cup baker's sugar
3 large eggs
1 tsp vanilla extract
1 tsp orange extract
1 tbsp grated orange zest
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup orange soda
In a large bowl using an electric mixer, beat the butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla and orange extracts and orange zest. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the flour mixture and soda in three additions. Scrape sides of bowl as needed.
Evenly fill lined cups with batter. Bake for 16-18 minutes or until toothpick inserted into center comes out clean. Cool completely before frosting.
Creamy Vanilla Frosting
2 cups sifted confectioners sugar
1/2 cup unsalted, room temperature butter
2 tsp clear vanilla extract
2 tbsp half and half or cream
In a large bowl with an electric mixer, beat the sugar and butter. Add the vanilla and cream and mix until creamy. Add more sugar or cream as needed.
