Orange Cream-sicle Deliciousness

I have to dote for a little bit, I made these last week for a Kingdom hall work day and they were ehhh, I mean they were mini cupcakes and I didn't want to do the whipped cream center because they would be sitting outside most of the day. So, fast forward a week and our friends said they wanted more. I made the cakes last night then finished them off today and they were adorable. I made regular size this time and added the whipped cream filling. It really is a simple recipe anyone can do.

Orange Cream-sicle:

Cake

• 2 cups flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 4 tablespoons butter
• 1 cup sugar
• 1 1/2 tablespoons orange zest
• 2 eggs
• 12 tablespoons heavy cream
• 4 tablespoons orange juice
• 1 1/2 teaspoon orange extract
• 1 teaspoon vanilla

Whipped Center

• 1 cup heavy cream
• 2 tablespoons powdered sugar

Buttercream Frosting

• 1 cup butter
• 6 cups powdered sugar
• 1 teaspoon vanilla
• 1 tablespoon orange extract
• 2 tablespoons orange zest
• 6 tablespoons orange juice

1. You will want to start with the zesting. I do this at thievery beginning and get that out of the way. Pre-heat the oven to 350 and while that is heating up, mix the flour, baking powder, baking soda and salt in a bowl and set it to the side. 
2. In a mixer, beat the butter and orange zest until fluffy. Once that's at the right consistancy add one egg at a time and make sure it is evenly combined (SCRAPE THE BOTTOM trust me on this). In a cup to the side add the orange juice, heavy cream, vanilla and orange extract.
3. Blend 1/3rd of the flour into the butter mixture then half the cream mixture then repeat those steps until all evenly combined. Now depending on what you do, whether it's mini cupcakes or regular size the baking times differ. 15-18 minutes for mini cupcakes and 20 minutes for regular size. 
4. Once the cupcakes have baked and are cooled you can start to mix the heavy cream and powdered sugar until it's fluffy with stiff peaks. While that's whipping, cut out holes in the cupcake, but be sure not to hit the bottom or side of the cupcake liner. Once the whipped cream is done add it to a piping bag and dollop some into each cupcake making sure the hole is filled. 
5. For the buttercream, beat the butter until it is fluffy. Add the orange juice, zest, vanilla and orange extracts. Once that is evenly combined with the butter add a cup of powdered sugar at a time until it is completely combined. Pipe frosting onto the cupcakes and ta da!!