Recipe courtesy of Judy's Kitchen (
Cupcakes Adapted from Southern Living’s Classic Vanilla Cake Batter 
Rating:  9.5 out of 10

1-1/2 cups minus 3 Tbsp. unbleached all-purpose flour

3 Tbsp. cornstarch

3/4 tsp. baking powder

1/4 tsp. Diamond kosher salt

1/2 cup unsalted butter, softened

1 cup sugar

1-1/2 Tbsp. finely grated orange zest

1-1/2 large eggs (1/2 large egg = 2 Tbsp.)

1/4 tsp. orange extract

1/8 tsp. lemon extract

1/2 cup buttermilk (or 1/2 cup milk + 1-1/2 tsp. cider vinegar)

Orange-White Chocolate Cream Cheese Frosting

Heat oven to 350F.  Line a 12-cup muffin pan with paper baking cups, and coat with non-stick cooking spray.  Sift and whisk flour, cornstarch, baking powder and salt into a small bowl.  In mixing bowl of a stand mixer, using the paddle attachment, beat softened butter, sugar and zest at medium speed 5 minutes, till light and fluffy.  Add eggs, one at a time, beating until incorporated.  Beat in extracts.  On low speed, add flour mixture alternately with buttermilk, beginning and ending with flour mixture.  Beat only until blended after each addition.  Batter will be thick.  Use immediately.  Fill 12 muffin cups with batter, dividing equally.  Bake 15-17 minutes, or till a toothpick inserted near center returns with just a few crumbs.  Cool in pans 5 minutes, then transfer cupcakes to wire rack to finish cooling.  Frost with Orange-White Chocolate Cream Cheese Frosting.