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Orange Poppyseed Cupcakes

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"Recipe by: The First Year"

Serves | Prep Time | Cook Time

Why I Love This Recipe

You can leave out the poppyseeds if not a fan

Ingredients You'll Need

3 sticks (1 & 1/2 cups) unsalted butter, room temperature
1 & 1/2 cups sugar
zest of 3 oranges
6 eggs
2 cups all purpose flour
3 tsp baking powder
1 tsp salt
1 tbsp poppy seeds
3 sticks (1 & 1/2 cups) unsalted butter, room temperature
1/2 cup vegetable shortening (can substitute butter)
2 & 1/2 tbsp juice from oranges
zest of 2 oranges
5 cups powdered sugar
orange gel food coloring


Preheat the oven to 350 degrees F.
Line a muffin pan with 24 cupcake liners.
In a mixing bowl, combine the butter, sugar, and orange zest, beat using an electric mixer until fluffy.
Add in the eggs, beat again.
In a smaller bowl, combine the flour, baking powder and salt, gently mix with a spoon. Gradually add the flour mixture to the wet ingredients, mixing with a spatula.
Add in the poppy seeds, mix again by hand.
Bake for 15-18 minutes to until a toothpick inserted in the center of the cupcakes comes out clean.
Allow the cupcakes to cool for 5 minutes before removing them from the pan. Allow them to cool completely before frosting.
In a mixing bowl, combine the butter and vegetable shortening, beat using an electric mixer until fluffy.
Add in the fresh orange juice and zest, gently mix by hand with a spatula.
Begin to add the powdered sugar, about 2-3 cups at a time. Continue adding powdered sugar until the frosting no longer looks wet and tastes good to you.
Add a little bit of orange gel food coloring and mix one last time.
Transfer the buttercream into a piping bag fit with a Wilton 1M tip. Pipe buttercream swirls on each cupcake. Top each cupcake with an orange slice.

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