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).
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.
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.
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.
Using a piping bag, pipe the frosting onto the cupcakes.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Diana Colletti