Fresh Citrus Cupcakes with Orange Buttercream

Another cupcake recipe from Southern Living! Yield: 6 dozen miniature cupcakes



1/2 cup butter, softened
1/2 (8 oz) package cream cheese, softened
2 cups sugar
4 large eggs
1 Tbsp orange zest
2 Tbsp fresh orange juice
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (8 oz) container sour cream
Orange buttercream

Preheat oven to 350. 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 orange juice.

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.

Bake at 350 for 13-15 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). Spread cupcakes with orange buttercream.