Orange Sleepy Poppy Cupcake with Spiked Orange Cream Cheese Frosting

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 cup buttermilk 
• 4 cups confectioners' sugar 
• 1 cup cream cheese softened
• 3 cups flour all-purpose
• 1.5 cups granulated sugar 
• 3 tablespoons orange juice fresh
• 1 tablespoon orange liqueur such as cointreau
• 2 drops orange oil pure
• 5 drops orange oil pure
• 2  orange zest 
• 3  orange zest 
• 6 tablespoons poppy seed filling 
• 0.5 teaspoon salt 
• 2 cups butter unsalted (4 sticks)
• 21 tablespoons butter unsalted (2 sticks plus 5 tablespoons)
• 3 teaspoons vanilla bean paste 

Equipment

• bowl
• oven
• whisk
• blender
• hand mixer
• toothpicks
• muffin liners

Directions

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. In a large bowl, cream together the butter, granulated sugar and poppy seed filling. Stir in the buttermilk. In a separate bowl, combine the flour, baking powder and salt and whisk thoroughly.
3. Add the flour mixture to the butter mixture and incorporate without over-mixing. Stir in the vanilla, orange oil and orange zest.
4. Fill the cupcake liners two-thirds full; bake until an inserted toothpick comes out clean, about 18 minutes. Allow the cupcakes to cool completely before frosting.
5. 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.
6. Add the cream cheese and beat an additional 4 minutes. Turn off the mixer, add the confectioners' sugar one cup at a time and mix until fully incorporated. While on a low speed, mix in the orange juice, orange liqueur, orange oil and orange zest. Beat on high for an additional 2 minutes.
7. Using a piping bag, pipe the frosting onto the cupcakes.