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1
Line 24 muffins cups with paper liners.
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2
Preheat the oven to 350 degrees F with a rack in the center position.
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3
Sift together the cake flour, baking powder, and salt.
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4
Set aside.
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5
Beat together the butter, cream cheese, sugar, and orange zest for several minutes on medium speed.
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6
Add the eggs, orange juice, and vanilla.
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7
Scrape down the sides of the bowl if needed, mix until everything blends together.
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8
If the batter looks slightly separated dont worry, it will come together with the flour.
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9
Add the cake flour mixture and the milk.
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10
Beat together just until combined.
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11
Add the yogurt, again beating just until combined.
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12
Divide the batter evenly between the lined muffin pans.
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13
Bake the cupcakes for about 15 minutes, or until a knife inserted into the center comes out clean.
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14
Cool the cupcakes completely before frosting.
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15
Sift the powdered sugar into a mixing bowl.
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16
Add the cream cheese, orange zest, and vanilla.
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17
Beat until well combined.
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18
If using, add the natural food color.
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19
Frost the cooled cupcakes and use the candies to make a variety of faces on top of the cupcakes.
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20
Store at room temperature for up to 12 hours before serving.
