Orange Sleepy Poppy Cupcake with Spiked Orange Cream Cheese Frosting

Name: Orange Sleepy Poppy Cupcake with Spiked Orange Cream Cheese Frosting
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 26 cupcakes
Ingredients: 21 tablespoons (2 sticks plus 5 tablespoons) unsalted butter; 1 1/2 cups granulated sugar; 6 tablespoons poppy seed filling; 1/2 cup buttermilk; 3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 3 teaspoons vanilla bean paste; 5 drops pure orange oil; Zest of 3 oranges; 2 cups (4 sticks) unsalted butter; 1 cup cream cheese, softened; 4 cups confectioners' sugar; 3 tablespoons fresh orange juice; 1 tablespoon orange liqueur, such as Cointreau; 2 drops pure orange oil; Zest of 2 large oranges

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Level: Easy

Total: 1 hr 10 min (includes cooling time)
Active: 30 min

Yield: 26 cupcakes

Level: Easy

Total: 1 hr 10 min (includes cooling time)
Active: 30 min

Yield: 26 cupcakes

Ingredients

Orange Poppy Cake Batter:

21 tablespoons (2 sticks plus 5 tablespoons) unsalted butter

1 1/2 cups granulated sugar

6 tablespoons poppy seed filling

1/2 cup buttermilk

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3 teaspoons vanilla bean paste

5 drops pure orange oil

Zest of 3 oranges

Orange Cream Cheese Frosting:

2 cups (4 sticks) unsalted butter

1 cup cream cheese, softened

4 cups confectioners' sugar

3 tablespoons fresh orange juice

1 tablespoon orange liqueur, such as Cointreau

2 drops pure orange oil

Zest of 2 large oranges

Directions

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).
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.
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.
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.
Using a piping bag, pipe the frosting onto the cupcakes.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.