Recipe courtesy of Diana Colletti

Orange Sleepy Poppy Cupcake with Spiked Orange Cream Cheese Frosting

  • Level: Easy
  • Total: 1 hr 10 min (includes cooling time)
  • Active: 30 min
  • Yield: 26 cupcakes
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Ingredients

Orange Poppy Cake Batter:

Orange Cream Cheese Frosting:

Directions

  1. For the orange poppy cake batter: Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 26 cupcakes).
  2. In a large bowl, cream together the butter, granulated sugar and poppy seed filling. Stir in the buttermilk. In a separate bowl, combine the flour, baking powder and salt and whisk thoroughly. Add the flour mixture to the butter mixture and incorporate without over-mixing. Stir in the vanilla, orange oil and orange zest.
  3. Fill the cupcake liners two-thirds full; bake until an inserted toothpick comes out clean, about 18 minutes. Allow the cupcakes to cool completely before frosting.
  4. For the orange cream cheese frosting: In a large bowl using an electric mixer, beat the butter on medium high until light and fluffy, about 4 minutes. Add the cream cheese and beat an additional 4 minutes. Turn off the mixer, add the confectioners' sugar one cup at a time and mix until fully incorporated. While on a low speed, mix in the orange juice, orange liqueur, orange oil and orange zest. Beat on high for an additional 2 minutes.
  5. Using a piping bag, pipe the frosting onto the cupcakes. 

Fudge Factor

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