Ingredients

• 21 tablespoons (2 sticks plus 5 tablespoons) unsalted butter
• 1 1/2 cups granulated sugar
• 6 tablespoons poppy seed filling
• 1/2 cup buttermilk
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 teaspoons vanilla bean paste
• 5 drops pure orange oil
• Zest of 3 oranges
• 2 cups (4 sticks) unsalted butter
• 1 cup cream cheese, softened
• 4 cups confectioners' sugar
• 3 tablespoons fresh orange juice
• 1 tablespoon orange liqueur, such as Cointreau
• 2 drops pure orange oil
• Zest of 2 large oranges

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Instructions

1. For the orange poppy cake batter: Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 26 cupcakes).
2. In a large bowl, cream together the butter, granulated sugar and poppy seed filling. Stir in the buttermilk. In a separate bowl, combine the flour, baking powder and salt and whisk thoroughly. Add the flour mixture to the butter mixture and incorporate without over-mixing. Stir in the vanilla, orange oil and orange zest.
3. Fill the cupcake liners two-thirds full; bake until an inserted toothpick comes out clean, about 18 minutes. Allow the cupcakes to cool completely before frosting.
4. For the orange cream cheese frosting: In a large bowl using an electric mixer, beat the butter on medium high until light and fluffy, about 4 minutes. Add the cream cheese and beat an additional 4 minutes. Turn off the mixer, add the confectioners' sugar one cup at a time and mix until fully incorporated. While on a low speed, mix in the orange juice, orange liqueur, orange oil and orange zest. Beat on high for an additional 2 minutes.
5. Using a piping bag, pipe the frosting onto the cupcakes.