Orange Sleepy Poppy Cupcake with Spiked Orange Cream Cheese Frosting

1. 1

   For the orange poppy cake batter: Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 26 cupcakes).

2. 2

   In a large bowl, cream together the butter, granulated sugar and poppy seed filling.

3. 3

   Stir in the buttermilk.

4. 4

   In a separate bowl, combine the flour, baking powder and salt and whisk thoroughly.

5. 5

   Add the flour mixture to the butter mixture and incorporate without over-mixing.

6. 6

   Stir in the vanilla, orange oil and orange zest.

7. 7

   Fill the cupcake liners two-thirds full; bake until an inserted toothpick comes out clean, about 18 minutes.

8. 8

   Allow the cupcakes to cool completely before frosting.

9. 9

   For the orange cream cheese frosting: In a large bowl using an electric mixer, beat the butter on medium high until light and fluffy, about 4 minutes.

10. 10

    Add the cream cheese and beat an additional 4 minutes.

11. 11

    Turn off the mixer, add the confectioners' sugar one cup at a time and mix until fully incorporated.

12. 12

    While on a low speed, mix in the orange juice, orange liqueur, orange oil and orange zest.

13. 13

    Beat on high for an additional 2 minutes.

14. 14

    Using a piping bag, pipe the frosting onto the cupcakes.

* Per serving · 4 servings · Values may vary.