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1
For the cupcake batter: Preheat the oven to 325 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes); lightly spray the liners with cooking spray.
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2
In the bowl of a stand mixer with a paddle attachment, mix together the cake flour, granulated sugar, almond meal, baking powder and salt.
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3
Add the butter and mix until crumbly in appearance, about 1 minute.
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4
Add the egg whites and whole egg and mix on medium until fluffy, about 1 minute.
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5
In a medium mixing bowl, combine the milk, orange juice, vanilla extract, almond extract and lemon zest.
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6
Mix approximately a third of the wet ingredients into the flour mixture.
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7
Scrape down the sides of the mixing bowl and beat for 1 minute on medium speed.
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8
Continue two more times with the remaining wet ingredients, beating for 1 minute between additions.
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9
Scoop one scoop of the batter into each cupcake liner.
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10
Bake until the cupcakes bounce back from gentle pressure, about 20 minutes.
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11
Remove from the pans and cool.
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12
For the frosting: In the bowl of a stand mixer, beat together the cream cheese and butter on medium speed until completely combined and free of lumps, about 2 minutes.
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13
On the lowest speed, slowly add the confectioners' sugar and mix until combined, about 1 minute.
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14
Add the orange zest and juice, vanilla extract and salt and mix on medium speed until light and smooth, about 2 minutes.
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15
To assemble, frost the cooled cupcakes with the citrus frosting using a pastry bag fitted with a star tip.
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16
This recipe was created by a contestant during a cooking competition.
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17
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
