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Ingredients

1 ½ cups all-purpose flour 1 ¼ teaspoons baking powder ⅛ teaspoon salt 1 cup white sugar ½ cup unsalted butter, softened 2 eggs ⅔ cup milk 2 teaspoons vanilla extract 2 teaspoons orange extract ½ cup unsalted butter, softened 3 cups powdered sugar 3 tablespoons heavy cream 1 teaspoon orange extract 1 teaspoon vanilla extract 1 orange, peeled and sliced ½ cup orange juice 2 teaspoons cornstarch 2 tablespoons powdered sugar

Nutrition Info

424 calories carbohydrate: 62.6 g cholesterol: 77.8 mg fat: 18 g fiber: 0.5 g protein: 3.4 g saturatedFat: 11 g servingSize: - sodium: 83.3 mg sugar: 49.3 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners or grease with butter.
Whisk flour, baking powder, and salt together in a medium bowl.
Beat sugar and butter together in a separate bowl until light and fluffy. Beat in eggs, one at a time, then add milk, vanilla extract, and orange extract slowly.
Pour batter evenly into the prepared tin.
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool completely.
Beat butter for frosting with a mixer on high speed, mix in powdered sugar. Add heavy cream 1 tablespoon at a time. Add orange extract and vanilla extract and mix until smooth. Frost cooled cupcakes.
Combine orange, orange juice, cornstarch, and powdered sugar for glaze in a saucepan. Stir until all lumps are gone. Bring to a boil, reduce heat and let simmer, stirring every few seconds, for 5 minutes. Strain orange out of the glaze into a container. Pour a little glaze over each frosted cupcake.

12 cupcakes

A cupcake for when you're missing summer!