Fresh Citrus Cupcakes

Ingredients

Cupcakes:

* 1 French Vanilla cake mix
* 2 TBSP orange juice
* 2 TBSP orange zest

Orange Buttercream:

* 1/2 cup butter, softened
* 1 (3-oz.) package cream cheese, softened
* 1 tablespoon orange zest
* 1 (16-oz.) package powdered sugar
* 2 tablespoons milk
* 2 tablespoons fresh orange juice

Cupcakes:
Preheat oven to 350. Grease small cupcake tin. Prepare cake mix as directed, substituting 2 TBSP orange juice for 2 TBSP water. Add 1/2 of orange zest. Fill each hole small cupcake pans halfway. Bake at 350 for 13-15 minutes. Allow to cool in tins for 6 minutes. Remove from tins, place on cooling rack until completely cool.


Orange Buttercream:

1. Beat first 3 ingredients at medium speed with an electric mixer until creamy.

2. Gradually add powdered sugar alternately with 1 Tbsp. milk and orange juice, beating at low speed until blended and smooth after each addition.

3. If desired, beat in remaining 1 Tbsp. milk, 1 tsp. at a time, until desired consistency.

Makes 72 mini cupcakes.