5050 Cupcakes Recipe 445 Recipes

EASY HOMEMADE VANILLA CUPCAKES RECIPE

Steps:

• Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
• Combine the flour, baking powder and salt in a medium sized bowl and set aside.
• Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
• Now it's time to add the eggs. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• Add half of the dry ingredients to the batter and mix until mostly combined.
• Slowly add the milk and mix until well combined. The batter will look curdled, but that's ok.
• Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
• Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
• Remove cupcakes from the oven and place on a cooling rack to cool.
• Add the butter to a large mixer bowl and beat until smooth.
• Carefully pour in about half of the powdered sugar and mix until smooth and well combined.
• Add the vanilla extract and 1-2 tablespoons of the water or milk and the salt to the frosting and mix until well combined.
• Add the remaining powdered sugar and mix until smooth. Add additional milk or water as needed to get the right consistency.
• Pipe the frosting onto the cupcakes. I used Ateco tip 844.
• Cupcakes are best when stored well covered for 2-3 days.

ORANGE CREAMSICLE® CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners or grease with butter.
• Whisk flour, baking powder, and salt together in a medium bowl.
• Beat sugar and butter together in a separate bowl until light and fluffy. Beat in eggs, one at a time, then add milk, vanilla extract, and orange extract slowly.
• Pour batter evenly into the prepared tin.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool completely.
• Beat butter for frosting with a mixer on high speed; mix in powdered sugar. Add heavy cream 1 tablespoon at a time. Add orange extract and vanilla extract and mix until smooth. Frost cooled cupcakes.
• Combine orange, orange juice, cornstarch, and powdered sugar for glaze in a saucepan. Stir until all lumps are gone. Bring to a boil; reduce heat and let simmer, stirring every few seconds, for 5 minutes. Strain orange out of the glaze into a container. Pour a little glaze over each frosted cupcake.

THANKSGIVING TURKEY CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
• For the cupcakes: Stir together the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Whisk the granulated sugar, brown sugar and eggs together in a large bowl until smooth and light. Whisk in the oil until combined. Whisk in the pumpkin until completely smooth. Add the dry ingredients and fold until the batter is just smooth.
• Divide the batter among the muffin cups. Bake until a tester inserted in the center of the muffins comes out just clean, 20 to 25 minutes. Transfer the pan to a rack and cool 5 minutes, then remove the cupcakes from the pan and cool on the rack completely.
• For the chocolate buttercream: Sift the confectioners' sugar and cocoa onto a piece of parchment paper. Beat the butter and salt in a stand mixer fitted with the paddle attachment until light, about 1 minute. Add the confectioners' sugar mixture and beat on low speed until just combined. Add the vanilla and 1 tablespoon cream. Beat on medium-high speed until light and fluffy, 2 to 3 minutes, adding more cream as needed to make a light, spreadable frosting.
• Generously frost the cupcakes. Use an offset spatula to make the tops smooth and flat.
• For decorating: Combine the confectioners' sugar and a tablespoon of lemon juice in a small bowl and whisk with a fork until smooth. Add more lemon juice, as needed, to make a frosting the consistency of glue.
• Use the confectioners' sugar glue to adhere 7 peanut butter candies to each ginger cookie like the feathers of a turkey's tail (make a row of 5, then place 2 underneath). Lay flat until set, about 15 minutes.
• To make the heads, cut a small slice from the side of each doughnut hole so the heads will sit flat on the cupcakes. Glue 2 eyeballs to each head. Cut the yellow end from each piece of candy corn and discard it. Use a paring knife to cut a slit just below the eyes in a head and stick in a candy corn to make a beak. Repeat with the remaining heads. Cut each of the 4 red jelly candies into 3 half-moons. Glue each to the side of the candy corn for the wattles.
• Cut two "wings" from each peanut butter cookie by laying the cookie horizontally and cutting each side on an angle to make 2 wings; a triangular piece of cookie will be left over in the middle (snack on it, or save it for another use).
• Stick the tails into the back of the cupcakes at a slight angle. Add the heads on top and the wings on the sides.

50 CUPCAKE RECIPES RECIPE - (4.3/5)

Steps:

• How to Make Basic Cupcakes 1. Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. 2. Prepare your batter. Vanilla: Whisk 1 1/3 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in a bowl. Beat 1 stick softened butter in a separate bowl with a mixer on medium-high speed until smooth, 1 minute. Add 1 cup sugar and beat until creamy, 4 more minutes. Beat in 2 eggs, one at a time, then 2 teaspoons vanilla. Beat in the flour mixture in three batches on low speed, alternating with 1/2 cup milk total. Beat on medium-high speed until just combined. Chocolate: Whisk 1 cup flour and 1/2 teaspoon each baking soda and salt in a bowl. Heat 3/4 cup milk until hot but not boiling; pour over 1/2 cup unsweetened cocoa powder in a large bowl and whisk until smooth. Let cool slightly. Whisk in 1 cup sugar, 3/4 cup vegetable oil, 1 egg and 1 teaspoon vanilla until smooth. Whisk in the flour mixture until just combined. Spice: Whisk 1 1/4 cups flour, 1/2 teaspoon each baking powder, baking soda, salt and ground cinnamon, and 1/4 teaspoon each ground ginger and allspice in a bowl. Whisk 1 stick melted butter, 1/2 cup each granulated sugar, light brown sugar and sour cream, 2 eggs and 1 teaspoon vanilla in a separate bowl until smooth. Whisk in the flour mixture until just combined. 3. Divide the batter among the muffin cups. Bake until the tops spring back, 20 to 25 minutes for vanilla or chocolate cupcakes, and 18 to 20 minutes for spice cupcakes. Transfer to a rack and let cool 5 minutes in the pan, then remove the cupcakes to the rack to cool completely. 4. Make your frosting, then pipe or spread on the cupcakes. Vanilla: Beat 1 1/2 sticks softened butter, 3 cups confectioners' sugar and a pinch of salt with a mixer on medium speed until just combined. Add 2 teaspoons vanilla and beat on medium-high speed until creamy, 3 minutes. Beat in 2 tablespoons milk until fluffy, 1 more minute. Chocolate: Pulse 1 stick softened butter, 2 cups confectioners' sugar, 4 ounces melted semisweet chocolate, 2 tablespoons each unsweetened cocoa powder and milk, and 1 teaspoon vanilla in a food processor until smooth. Cream Cheese: Beat 1/2 stick softened butter, 6 ounces softened cream cheese, 1 teaspoon vanilla and a pinch of salt with a mixer on medium speed until creamy, 1 to 2 minutes. Gradually beat in 2 cups confectioners' sugar on medium-low speed until smooth, then beat on medium high until thick and fluffy, 1 to 2 more minutes. 1. Birthday Classic Make Vanilla Cupcakes. Frost with Cream Cheese Frosting and top with nonpareils. 2. Blueberry-Maple Make Vanilla Cupcakes, adding 1/2 teaspoon maple extract with the vanilla. Make Vanilla Frosting, adding 1 teaspoon grated lemon zest with the vanilla. Frost the cupcakes; top with blueberries tossed with maple syrup. 3. Jelly Doughnut Make Vanilla Cupcakes; cool. Fill a pastry bag (with a large tip) with 1/2 cup seedless raspberry or strawberry jam. Insert into the top of the cupcakes and pipe in the jam. Frost with Vanilla Frosting; top with sanding sugar. 4. Boston Cream Make Vanilla Cupcakes; cool. Fill a pastry bag (with a small tip) with 2/3 cup vanilla pudding. Cut a slit into the top of the cupcakes; pipe in the pudding. For the glaze: Pour 1/2 cup hot heavy cream over 4 ounces chopped chocolate; whisk until smooth, then let cool until thick. Spoon over the cupcakes. 5. Creme Brulee Make Vanilla Cupcakes, beating the seeds from 1/2 split vanilla bean with the butter. Instead of frosting, top with vanilla pudding. Sprinkle with sugar to cover completely and brulee with a kitchen torch. 6. Salted Caramel-Toffee Make Vanilla Cupcakes, folding 1/2 cup toffee chips into the batter; bake in nonstick liners. Make Chocolate Frosting, adding 1/2 cup caramel sauce to the food processor. Frost the cupcakes and top with toffee chips and flaky sea salt. 7. Mini Mocha Make Vanilla Cupcake batter, adding 1/4 cup cooled brewed espresso with the milk. (The batter may look curdled.) Divide among 36 lined mini-muffin cups; bake 15 minutes. Make Chocolate Frosting, adding 1 tablespoon instant espresso powder to the food processor. Frost the cupcakes and top with chocolate-covered espresso beans. 8. Strawberries and Cream Puree 1 cup strawberries. Make Vanilla Cupcakes, beating 1/4 cup of the strawberry puree into the batter. For the frosting: Beat 1 cup heavy cream, 1/3 cup confectioners' sugar, the remaining strawberry puree and 1 teaspoon vanilla with a mixer until stiff peaks form. Frost the cupcakes and top with red sprinkles and sliced strawberries. 9. Lemon-Raspberry Make Vanilla Cupcakes, adding 1/2 cup seedless raspberry jam and 2 teaspoons grated lemon zest with the vanilla. Make Vanilla Frosting, replacing the milk with 1/4 cup raspberry jam. Frost the cupcakes; top with 1 cup raspberries tossed with 1 tablespoon each raspberry jam and water. 10. Lemon Make Vanilla Cupcakes, adding 2 teaspoons grated lemon zest with the vanilla. Make Vanilla Frosting, then beat in 1/2 cup lemon curd. Frost the cupcakes and top with lemon jelly beans. 11. Orange-Olive Oil Make Vanilla Cupcakes, replacing the butter with 1/2 cup olive oil and adding 1 teaspoon grated orange zest with the vanilla. Make Vanilla Frosting, then beat in 1/3 cup marmalade. Frost the cupcakes; top with candied orange peel. 12. Mojito Make Vanilla Cupcakes. Simmer 2 tablespoons each lime juice and white rum with 1/4 cup each mint leaves and sugar until the sugar is dissolved; let cool, then brush on the cupcakes. Make Vanilla Frosting, then beat in 1 tablespoon each white rum and grated lime zest. Frost the cupcakes and roll the edges in turbinado sugar. Top with more mint leaves. 13. Coconut-White Chocolate Make Vanilla Cupcakes, replacing the milk with unsweetened coconut milk; fold 1/2 cup white chocolate chips into the batter and bake in nonstick liners. Make Vanilla Frosting, replacing the milk with unsweetened coconut milk. Frost the cupcakes and top with shredded coconut. 14. Almond-Coconut Make Vanilla Cupcakes, using only 3/4 cup sugar and adding 1 cup sweetened shredded coconut and 1/2 teaspoon almond extract with the vanilla. Frost with Chocolate Frosting and top with almonds. 15. Cherry-Almond Make Vanilla Cupcakes, beating 1/3 cup chopped maraschino cherries and 1/4 teaspoon almond extract into the batter. Make Vanilla Frosting, replacing the milk with 3 tablespoons maraschino cherry juice from the jar and 1/4 teaspoon almond extract. Frost the cupcakes and top with cherries. 16. Gluten-Free Vanilla Make Vanilla Cupcakes, replacing the all-purpose flour with 1 cup brown rice flour and 1/3 cup tapioca flour. Frost with Vanilla Frosting and sprinkle with sanding sugar. 17. Mini Butterscotch Chip Make Vanilla Cupcake batter, using only 1/2 teaspoon baking powder and replacing the sugar with light brown sugar; fold in 1/4 cup each butterscotch chips, white chocolate chips and semisweet chocolate chips. Divide among 36 mini-muffin cups lined with nonstick liners; bake 15 minutes. Top with whipped cream and more butterscotch chips. 18. Honey-Graham Make Vanilla Cupcakes, using only 3/4 cup flour and adding 3/4 cup finely ground graham crackers. Make Vanilla Frosting, using only 1 1/2 cups confectioners' sugar; beat in 1/3 cup honey. Frost the cupcakes and top with crushed graham crackers. 19. Marbled Cheesecake Beat 4 ounces softened cream cheese with 1 tablespoon each unsweetened cocoa powder, sugar and milk. Make Vanilla Cupcakes, swirling the cream cheese mixture into the batter. For the glaze: Whisk 2 cups confectioners' sugar, 1 teaspoon unsweetened cocoa powder and 2 to 3 tablespoons buttermilk until smooth. Spoon over the cupcakes. 20. Chocolate Cheesecake Combine 3/4 cup ground chocolate graham crackers and 3 tablespoons melted butter; press into cupcake liners, reserving a little for topping. Make Vanilla Cupcakes in the prepared liners. Make Cream Cheese Frosting, adding 1/2 cup unsweetened cocoa powder with the sugar. Frost the cupcakes and top with the reserved graham cracker crumbs. 21. Stuffed Cookies and Cream Roll 2/3 cup refrigerated chocolate chip cookie dough into 12 small balls. Make Vanilla Cupcakes, using only 1 1/4 cups flour; top each cupcake with a cookie-dough ball before baking. Make Vanilla Frosting, then beat in 2/3 cup broken chocolate sandwich cookies (about 6 cookies). Frost the cupcakes and top with more broken sandwich cookies. 22. Mini Chocolate Chip Make Vanilla Cupcake batter; fold in 1/2 cup mini chocolate chips. Divide among 36 mini-muffin cups lined with nonstick liners; bake 15 minutes. Frost with Vanilla Frosting and top with flaky sea salt and more mini chocolate chips. 23. Triple Chocolate Make Chocolate Cupcakes, folding 3/4 cup white chocolate chips into the batter; bake in nonstick liners. For the glaze: Pour 1/2 cup hot heavy cream over 4 ounces chopped milk chocolate. Set aside 5 minutes, then whisk until smooth; let cool. Spoon over the cupcakes. 24. Malted Milk Chocolate Make Chocolate Cupcakes, adding 1/2 cup malted milk powder to the flour mixture; omit the salt and use only 1/2 cup sugar. For the frosting: Pulse 1 stick softened butter, 1 1/2 cups confectioners' sugar, 1/3 cup malted milk powder, 4 ounces melted milk chocolate, 2 tablespoons milk and 1 teaspoon vanilla in a food processor until smooth. Frost the cupcakes; top with chopped malt balls. 25. Gluten-Free Chocolate Make Chocolate Cupcakes, replacing the all-purpose flour with 1/3 cup each brown rice flour, sorghum flour and tapioca flour; use 2 eggs. Frost with Chocolate Frosting. 26. Chocolate-Marshmallow Make Chocolate Cupcakes. For the frosting: Whisk 3 egg whites, 2/3 cup sugar and 1/8 teaspoon cream of tartar in a heatproof bowl set over a pan of simmering water until warm. Remove the bowl from the pan and beat with a mixer until stiff glossy peaks form; beat in 1 teaspoon vanilla. Frost the cupcakes and brown with a kitchen torch. 27. Cannoli Make Chocolate Cupcakes, adding 2 tablespoons Marsala wine and 1/2 teaspoon almond extract with the vanilla. Make Cream Cheese Frosting, adding 1/3 cup ricotta with the cream cheese. Frost the cupcakes and top with mini chocolate chips, chopped pistachios and broken waffle cookies. 28. Snack Food Make Chocolate Cupcakes, folding 1/2 cup each crushed potato chips and crushed chocolate-covered pretzels into the batter. Frost with Chocolate Frosting and top with more chips and chocolate-covered pretzels. 29. Passion Fruit Make Chocolate Cupcakes. Make Vanilla Frosting, replacing the milk with 1/4 cup thawed frozen passion fruit pulp; tint with yellow food coloring. Frost the cupcakes and top with yellow sanding sugar. 30. Pina Colada Make Chocolate Cupcakes, adding 1/4 cup rum with the vanilla. Brush the cooled cupcakes with pineapple preserves. For the frosting: Beat one 5.4-ounce can (about 1/2 cup) unsweetened coconut cream, 1 cup heavy cream and 1/2 cup confectioners' sugar with a mixer until soft peaks form. Frost the cup Page 5 of 6 31. Root Beer Float Make Chocolate Cupcakes, using only 1/4 cup milk; heat 1/2 cup root beer with the milk. Make Vanilla Frosting, adding 2 tablespoons root beer with the vanilla. Frost the cupcakes and top with root beer candies. 32. Irish Stout Make Chocolate Cupcakes, using only 1/4 cup milk; heat 1/2 cup stout beer with the milk. Make Vanilla Frosting, then beat in 2 tablespoons Irish whiskey. Frost the cupcakes and top with shaved chocolate. 33. Mexican Hot Chocolate Make Chocolate Cupcakes, adding 1/4 cup almond flour, 1 teaspoon cinnamon and a pinch of cayenne with the flour. Make Cream Cheese Frosting, using only 1 cup confectioners' sugar; add 1/2 cup brown sugar. Frost the cupcakes and top with cinnamon and grated chocolate. 34. Chipotle-Bacon Make Chocolate Cupcakes, beating 4 chopped cooked bacon slices and 1/2 teaspoon chipotle chile powder into the batter. Make Cream Cheese Frosting, adding 1/2 teaspoon chipotle chile powder with the vanilla. Frost the cupcakes and top with more chopped cooked bacon. 35. Chocolate-Hazelnut Make Chocolate Cupcakes, adding 1/4 cup finely ground toasted hazelnuts with the flour. For the frosting: Beat 1 stick softened butter, 1 cup confectioners' sugar, 1/2 cup chocolate-hazelnut spread and 2 tablespoons milk until creamy. Frost the cupcakes and top with chopped hazelnuts. 36. Chocolate-Peanut Butter Make Chocolate Cupcakes, folding 1 cup peanut butter chips into the batter; bake in nonstick liners. Make Chocolate Frosting, replacing the cocoa powder with creamy peanut butter. Frost the cupcakes and top with more peanut butter chips. 37. PB&J Make Chocolate Cupcakes; brush with jelly. Make Vanilla Frosting, adding 3/4 cup peanut butter with the butter. Frost the cupcakes; pipe jelly on top. 38. Peanut Butter-Banana Make Spice Cupcakes, using only 1/4 cup sour cream and adding 1/2 cup mashed bananas with the sour cream. Make Vanilla Frosting, adding 1/4 cup creamy peanut butter with the butter. Frost the cupcakes and top with banana chips. 39. Carrot Cake Make Spice Cupcakes, omitting the allspice and replacing the light brown sugar with dark brown sugar; stir 1 1/4 cups grated carrots and 1/4 cup golden raisins into the batter. Make Cream Cheese Frosting; divide between 2 bowls and tint one orange with food coloring. Spoon some of each frosting on the cupcakes and swirl. 40. Apple Spice Make Spice Cupcakes, adding 1 grated peeled green apple to the butter mixture. Make Vanilla Frosting, adding 1/2 teaspoon apple pie spice with the vanilla. Frost the cupcakes and top with more pie spice and apple chips. 41. Pumpkin Spice Make Spice Cupcakes, replacing the spices with 1 teaspoon pumpkin pie spice and the sour cream with pumpkin puree. Make Cream Cheese Frosting, then beat in 2 tablespoons pumpkin puree. Frost the cupcakes and top with more pie spice. 42. Cinnamon Dulce de Leche Make Spice Cupcakes, using 1 teaspoon cinnamon and omitting the ginger and allspice. Make Cream Cheese Frosting, replacing the confectioners' sugar with 1 cup dulce de leche. Frost the cupcakes and top with a spoonful of dulce de leche. 43. Ginger-Molasses Make Spice Cupcakes, using 1/2 teaspoon ground ginger and replacing the brown sugar with 1/3 cup molasses. Make Cream Cheese Frosting, adding 1/2 teaspoon grated fresh ginger with the butter. Frost the cupcakes and top with crystallized ginger. 44. Maple-Walnut Make Spice Cupcakes, adding 1/2 cup finely chopped walnuts and 1/2 teaspoon maple extract to the butter mixture. Make Cream Cheese Frosting, adding 2 tablespoons maple syrup with the vanilla. Frost the cupcakes and top with candied walnuts. 45. Cookie Butter Make Spice Cupcakes, omitting the ginger and allspice and adding 1/3 cup mini chocolate chips to the flour mixture; replace the sour cream with cookie butter (speculoos) and bake in nonstick liners, 20 to 23 minutes. Frost with Chocolate Frosting and top with chocolate sprinkles. 46. Brown Butter-Vanilla Melt 10 tablespoons butter in a skillet over medium heat and cook until browned, about 5 minutes. Make Spice Cupcakes, replacing the allspice with nutmeg and using the browned butter instead of the regular butter; use 2 teaspoons vanilla and bake about 16 minutes. Make Vanilla Frosting, beating the seeds from 1 split vanilla bean with the butter. Frost the cupcakes. 47. Hummingbird Make Spice Cupcakes, using 1 teaspoon cinnamon and omitting the ginger and allspice; fold 1/3 cup each chopped pecans, bananas and dried pineapple into the batter. Frost with Cream Cheese Frosting and top with more pecans and dried pineapple. 48. Lavender-Earl Grey Melt 10 tablespoons butter with 1/4 cup loose Earl Grey tea; steep over low heat, 5 minutes, then strain. Make Spice Cupcakes, using the tea butter instead of regular butter. For the glaze: Bring 1/2 cup water and 1 tablespoon dried lavender to a boil; strain. Whisk 2 to 3 tablespoons into 2 cups confectioners' sugar. Tint purple with food coloring and spoon over the cupcakes. 49. Tiramisu Make Spice Cupcakes, replacing the spices with 1 teaspoon instant espresso powder. Brush the warm cupcakes with 1/4 cup brandy. Make Cream Cheese Frosting, using only 4 ounces cream cheese; stir in 3/4 cup mascarpone cheese. Frost the cupcakes and dust with cocoa powder. 50. Red Velvet Whisk 1 cup flour, 2 tablespoons unsweetened cocoa powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt in a bowl. In a separate bowl, whisk 1/2 cup each vegetable oil and cold milk with 1 egg; whisk in 3/4 cup sugar, 1 tablespoon each white vinegar and red food coloring, and 1 teaspoon vanilla. Whisk in the flour mixture until just combined. Divide among 12 lined muffin cups and bake 20 to 25 minutes at 350 degrees F. Frost with Cream Cheese Frosting.

50/50 CUPCAKES RECIPE - (4.4/5)

Steps:

• Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and orange juice; set aside. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, and vanilla; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Frost cupcakes with orange buttercream frosting. If desired, top with orange slices. Makes 24 (2-1/2-inch) cupcakes. [Sour Milk] To make 3/4 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup liquid; stir. Let the mixture stand for 5 minutes before using. [Orange Buttercream Frosting] In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 3 tbsp of the orange juice. Stir in grated orange peel. Gradually beat in just enough remaining orange juice to make frosting smooth and spreadable If frosting is too thick, beat in more orange juice, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Generously frosts 24 cupcakes (about 3 1/2c).