What's Up Cupcake?: Sweet Treats Saturday: Orange Almond Cupcakes

I had some more almonds calling to my from the panty, and I wanted to make use of some fresh summer fruit. Our orange tree is filled year-round, but I really don't make enough use of it's fruit. So, I grabbed a couple and whipped up this recipe. It was soooo good. It's probably one of my favorite cupcake recipes. The orange tastes fresh without being overpowering, and I love the combination with the almond flavor.

Orange Almond Cupcakes
Recipe from Lauren's Latest
Makes 12 regular or 36 mini cupcakes

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Ingredients for the cupcakes:
1 1/3 cups all-purpose flour
1 cup granulated sugar
1/4 tsp salt
1/4 tsp baking soda
3/4 tsp baking powder
1/2 cup milk
1/2 cup vegetable or canola oil
1/2 tsp vanilla extract
1/2 tsp almond extract
1 tbsp orange zest
1 egg

Ingredients for the frosting:
1/2 cup (1 stick) butter, room temperature
3 tbsp fresh orange juice
1 tbsp orange zest
1 tsp vanilla
2 1/4 cups powdered sugar

Directions:
1. Preheat oven to 325 degrees F. Line muffin tins with paper liners and set aside.

2. In a large bowl, combine flour, sugar, salt, baking powder, and baking soda. Stir to combine and make a large well in the center. Pour in the wet ingredients into the well and stir until just combined.

3. Spoon the batter into the prepared tins to 3/4 full and bake for 18-22 minutes (less for mini's). Cool completely before frosting.

4. To make the frosting, whip the butter, orange juice, zest and vanilla together. Slowly stir in powdered sugar until it starts to come together. Scrape sides and whip 30 seconds until light and fluffy. Frost cupcakes and store in an airtight container.