Creamsicle Cupcakes

If you want to "have your cupcake and eat it too," just try this delicious recipe for Creamsicle Cupcakes. Are you old enough to remember getting a Creamsicle from the ice cream man's wagon as he drove through the neighborhood on a hot summer day?

Orange Cupcakes:
2-1/2 cups all-purpose flour
2 cups granulated sugar
½ tsp each baking powder, baking soda and salt
3 large eggs
2 Tbsp grated orange zest
2 tsp vanilla extract
¾ cup vegetable oil
1 cup buttermilk

Orange Cream Frosting:
1 brick (8 oz) cream cheese, softened
1 tsp vanilla extract
2 tsp grated orange zest
1½ cups confectioners' sugar
Orange paste food color (optional)
Garnish: strips of orange peel

Directions:
1. Cupcakes: Heat oven to 350ºF. Line 24 muffin cups with paper liners.
2. In a medium bowl, whisk flour, 1 cup of the sugar, the baking powder, baking soda and salt until blended.
3. In a large bowl with electric mixer, beat eggs, orange zest and vanilla until blended. Beat in remaining 1 cup sugar. Beat in oil, then buttermilk, until blended.
4. With mixer on low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture, until just blended.
5. Spoon about 1/4 cup batter into each muffin cup. Bake 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack to cool completely.
6. Filling: Prepare pudding as package directs, using 1-1/4 cups milk. Remove from heat and stir in vanilla. Scrape into a bowl; cover surface directly with plastic wrap and refrigerate until cold.
7. Glaze: Place chocolate, sugar and water in a small saucepan over low het. Cook, stirring, until melted and smooth, about 3 minutes. Remove from heat; stir in butter until it melts and mixture is smooth. Let cool.
8. To assemble: Slice off top of cupcakes to come to top of paper liners. Spread cut surface with about 1 Tbsp filling. Top with cupcake top. Spoon about 1 Tbsp glaze onto top center of each, easing it over top.

(Makes 24 Cupcakes.)