Reintroduce your taste buds to the autumnal flavors with this fall themed dessert!
1.5 cups butter; softened
3/4 cup white sugar
1/4 cup brown sugar
1 tablespoon baking powder
1 tablespoon cake spice
2 teaspoons ground ginger
1 teaspoon salt
2 cups flour
1/2 cup low-fat milk
1 cup orange juice
2 tablespoons lemon juice
zest of 2 oranges
zest of a lemon
1 teaspoon vanilla extract
1 cup confectioners sugar
Preheat the oven to 350F and line a muffin tin with cupcake papers.
In a large bowl, cream together 1/2 cup of butter, all the white sugar, and all the brown sugar using a handheld mixer (or use a stand mixer).
Then, incorporate the eggs, one at a time, and mix until well combined.
Add baking powder, cake spice, ground ginger, and salt; mix until incorporated.
Then, mix in the flour, 1/2 cup at a time, until all the flour is incorporated into the batter. Use a rubber spatula to scrape the sides of the bowl to combine more thoroughly.
Add 1/2 cup of milk, 1/2 cup of orange juice, and 2 tablespoons of lemon juice, zest of an orange, zest of a lemon, and 1 teaspoon of vanilla extract; mix to combine.
Using an ice cream scoop, portion out 12 cupcakes into the muffin tin each with a roughly equal amount of batter.
Bake cupcakes for 18 minutes, or until risen, golden brown, and a toothpick can poke through the cake without any batter coming out. When finished, leave the cupcakes to cool for at least 30 minutes.
Meanwhile, make the buttercream frosting. Cream 1 cup softened butter using a stand or handheld mixer for at least 5 minutes to incorporate air into the butter. Add confectioners sugar, 1/2 cup of orange juice, and zest of an orange; cream into the buttercream. Then, transfer cream to a piping bag fitted with a tip of your choice.
Pipe the buttercream frosting onto the cupcakes using the method of your choice and garnish with fresh orange zest before serving.