Javamelts Vanilla Orange Cupcakes

Attention all cupcake lovers!!!!!   These cupcakes won us over and we are sure that you will love them too!

INGREDIENTS 

½ cup (1 stick) unsalted butter, room temperature

1 ½ cups French Vanilla Javamelts

2 tablespoons orange zest

3 eggs

2 ½ cups all-purpose flour

1 ½ teaspoon baking powder

¾ teaspoon coarse Kosher salt

1 cup milk

¼ cup fresh squeezed orange juice

Vanilla Cream Cheese Frosting

Extra orange slices for garnish

FROSTING INGREDIENTS

8 ounces cream cheese, room temperature

1 cup (2 sticks) unsalted butter, divided

4 cups powdered sugar

¼ cup French Vanilla Javamelts

½ teaspoon coarse Kosher salt

INSTRUCTIONS 

Preheat oven to 350°F. Line 12-15 muffin cups with cupcake liners.

Place the French Vanilla Javamelts and orange zest In the bowl of a stand mixer fitted with the paddle attachment. Using your hands, rub the mixture between your fingers until the sugar resembles wet sand. Add the butter, and cream on high speed until it is light and fluffy, scraping down the bowl as needed.

Add the eggs, one at a time, and mix until well combined. Meanwhile, in a small bowl, whisk together the gluten free all purpose flour, baking powder, and salt. In a measuring cup, mix together the milk, orange juice and vanilla extract.

Beginning and ending with the flour mixture, add ⅓ of the flour mixture. Mix until just combined, and add ½ of the milk mixture, mixing until just combined. Repeat with another ⅓ of the flour mixture and remaining milk mixture. Finally, add the remaining flour mixture, and mix until just combined, again scraping down the bowl as needed.

Divide the mixture evenly among the muffin cups. Place the cupcakes in the oven, and bake for 15-18 minutes, or until the muffin springs back when gently pressed in the center (you can also insert a toothpick in the center, and pull the cupcakes from the oven when the toothpick comes out clean). Let the muffins cool in the pan for 3-4 minutes. Remove from the pan, and place on a cooling rack to cool completely.

While the cupcakes bake, make the frosting. Meanwhile, place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until it becomes smooth. Add the butter and beat on high until well combined and smooth, scraping down the bowl as needed.

Add the powdered sugar, French Vanilla Javamelts, and salt. Turn the mixer on low until all the sugar is incorporated. Scrape down the bowl, and then turn the mixer on medium for 2 minutes. Scrape down the bowl, and turn the mixer on high for 3-5 minutes, or until the frosting is light and fluffy.

Once the cupcakes are cool, place frosting in a piping bag, and cut the tip of the bag off. Pipe a generous amount of frosting on each cupcake.

If desired, top with thinly sliced orange slices. Also, if desired, you may place the orange slices onto a parchment lined baking sheet, and bake at 250°F for 2-3 hours, checking often.