Orange Yogurt Cupcakes with White Chocolate Cream Cheese Frosting

These cupcakes got whipped up really fast with what I already have in the apartment plus 2 navel oranges. I love the smell of citrus baked goods in the oven. The came out pretty good although not very exciting. White chocolate cream cheese frosting saved the day again. It's becoming my favorite frosting. It goes on smooth. It tastes creamy with a little tang from cream cheese and buttery subtle chocolate flavor.



Ingredients

• 2 3/4 cups flour


• 1 teaspoon salt


• 1 teaspoon baking powder


• 1/2 teaspoon baking soda


• 2 sticks of butter at room temperature


• 2 cups sugar


• 4 eggs


• Zest from 2 large oranges


• 1/2 cup fresh squeezed orange juice


• 1/2 cup yogurt

Directions

1. Adjust oven racks to upper third and lower third. Preheat the oven to 350 degrees. Line two muffin pans with cupcake liners.


2. Mix flour, salt, baking soda and baking powder together.


3. With an electric mixer, beat butter with sugar until light and fluffy. Add eggs one at a time. Beat well between each addition. Scrape the bowl occasionally. Add the zest.


4. In three batches, stir (use lowest mixer setting) in flour mixture alternately with the juice and yogurt. When there's no streak left. Stop the mixer. Drop by a heaping tablespoon into the prepared pan.


5. Bake for 22 to 25 minutes. Let cool for a minute in the pan, then transfer to cooling racks. Let cool completely before frosting.

White Chocolate Cream Cheese Frosting

• 1 stick of butter and room temperature


• 1 package of cream cheese


• 1/2 cup confectioner sugar


• 1 cup chopped good quality white chocolate - melted (I used microwave oven) and let cool for a few minutes

With an electric mixer and its wire attachment, beat butter with sugar until light and fluffy. Add cream cheese. Beat until well mixed. Add melted chocolate. Continue beating until you get fluffy and smooth frosting.