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1
For the cupcakes:
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Preheat oven to 350u00b0F. Line a 12-count cupcake pan with paper liners and set it aside.
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Using either a stand or handheld electric mixer set to medium high, combine butter, sugar, eggs and vanilla in a large bowl until combined and creamed together. Set aside.
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4
In another bowl sift together flour, cornstarch, orange rind, baking powder and salt until well distributed.
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5
Keeping the mixer speed at medium, alternate by adding dry ingredients and the orange juice into the butter/egg mixture, gradually beating with each addition until all ingredients are combined and batter is smooth.
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Spoon batter into the lined cupcake pan, filling each liner 3/4 of the way full.
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Place cupcakes in preheated oven for 15 minutes or until done. Then remove from the oven and allow cupcakes to cool on a wire rack.
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8
For the frosting:
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In the bowl of an electric mixer, beat cream cheese, butter, vanilla, orange juice and zest on medium speed until light and fluffy.
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Reduce to low speed and add confectioners' sugar gradually, one cup at a time, beating well with each addition.
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Increase speed to medium high and beat until smooth, adding more sugar if needed to get a slightly thick consistency to pipe onto cupcakes.
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Put frosting into a pastry bag that you've fitted with a large star tip. Pipe frosting onto the cupcakes starting from the center of the cupcake, working your way around and circling entire area of each cake. Move the tip concentrically around the center until you loop and reach the outer rim and edge of cupcake.
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13
Garnish with orange rind or orange slices (optional).
