![Fresh Citrus Cupcakes With Orange Buttercream](https://cdn.statically.io/img/www.southernliving.com/thmb/nYnKq3mSwStx1vSWYb7inGiRrus=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/citrus-cupcakes-orange-sl-x_0-ab1a09becd4941bab2c8622ea5c94af1.jpg)
Ingredients
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1/2 cup butter, softened
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1/2 (8-oz.) package cream cheese, softened
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2 cups sugar
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4 large eggs
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1 tablespoon orange zest
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2 tablespoons fresh orange juice
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3 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 (8-oz.) container sour cream
Orange Buttercream
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1/3 cup butter, softened
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2 tablespoons cream cheese, softened
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1 teaspoon vanilla extract
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1/2 teaspoon orange extract
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4 1/2 cups sifted powdered sugar (about 17 ounces)
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5 teaspoons skim milk
Directions
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Make cupcake batter:
Preheat oven to 350°F. 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 zest and juice.
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Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans.
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Bake cupcakes:
Bake at 350°F for 13 to 15 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Pipe or spread Orange Buttercream onto cupcakes.
Make Them Bigger
To prepare regular-size cupcakes, spoon batter into 2 lightly greased 12-cup muffin pans, filling two-thirds full. Bake at 350º for 22 to 24 minutes or until a wooden pick inserted in centers comes out clean. Cool and decorate as desired. Makes 2 dozen.
Orange Buttercream
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Cream margarine and cream cheese at medium speed of a mixer until light and fluffy. Add extracts and salt; beat well. Gradually add sugar and milk, beating at low speed. Increase speed to high, and beat until well-blended and spreadable.
Make-Ahead Tip
If frosting is made ahead, cover, and chill. Add a small amount of milk, to soften. Beat until spreadable.