I made the best cupcakes last week. Absolutely the best…really, the frosting is the very best. The cupcake is just seriously tasty.
And the best part? It’s not 100% from scratch, so it doesn’t take long to whip these up.
Orange Buttercream Cupcakes
-
1 box Betty Crocker Butter Yellow Cake Mix
-
Eggs and oil as called for on the box
-
1 c of orange juice (in place of the water)
-
2 t orange zest (optional)
Mix the cake mix, eggs, oil, orange juice and orange zest. Beat on low speed for 30 second, then on medium speed for four minutes. Fill cupcake liners about 2/3 to 3/4 full and bake according to package directions. Allow to cool completely before frosting.
Frosting
-
1 can Betty Crocker Buttercream frosting
-
2 T powdered sugar
-
3 T orange juice
-
2 t orange zest
-
Additional orange zest for garnish (optional)
Spoon frosting into a bowl. Add orange juice, orange zest and powdered sugar. Beat on medium speed for at least two minutes, until fluffy and smooth. Add more orange juice or powdered sugar as needed. Beating the canned frosting is a great way to improve the consistency, even without the additional flavoring.
The Boy says this frosting would be yummy on lots of things, including as a substitute for orange roll (orange-infused cinnamon rolls) frosting.
Another recipe found via Pinterest.