Orange Cream Cupcake

Cupcakes:
1/2 cup unsalted butter, at room temperature

2 T citrus olive oil

2 eggs

2 cups all purpose flour

1/4 tsp baking powder

1/4 tsp salt

3/4 cup heavy cream

1/4 cup orange juice, freshly squeezed

Preheat oven to 350 degrees and line muffin pans with paper liners. (This made 16 cupcakes for me.)

Combine butter, olive oil and sugar and mix on medium high speed about three minutes until light and fluffy. Add vanilla and eggs and mix about one more minute until well incorporated. Stir in orange zest. In a separate bowl, sift together flour, baking soda, baking powder and salt. Separately combine heavy cream and orange juice. Add 1/3 of the flour mixture, followed by 1/2 of the cream mixture and repeat, finishing with the flour. Mix until just incorporated after each addition.

Scoop batter into prepared liners, filling about 2/3 of the way full. Bake about twenty minutes until a toothpick inserted in the center comes out clean. Cool in pans about five minutes and then transfer to wire racks to cool completely.

1/2 cup unsalted butter, at room temperature

1/8 - 1/4 cup orange juice, freshly squeezed

Zest of 1 orange

1/4 tsp vanilla extract

4 cups powdered sugar

Beat butter on medium speed until light and fluffy, about three minutes. Add orange juice, zest, and vanilla and mix until well combined. Add powdered sugar, one cup at a time, mixing until incorporated to reach desired consistency. Whip on medium high speed about two minutes until smooth and creamy. Transfer to a piping bag fitted with desired tip and pipe onto cupcakes.