Clementine Buttercream Cupcakes

Clementine Buttercream Cupcakes

1 15oz. Box Betty Crocker Gluten Free Yellow Cake Mix

1/2 Cup Dairy Free Butter

2/3 Cup Water

3 Eggs

2 teaspoon Pure Orange Extract

Rind of 3 Clementines

3/4 Cup Dairy Free Butter

3 1/2 Cups Powdered Sugar

1/2 teaspoon Kosher Salt

2 teaspoons Pure Orange Extract

Rind of 2 Clementines

2 Tablespoons Non-Dairy Creamer

Preheat oven to 350 degrees for conventional 325 degrees for convection (I use convection)

For The Cake Batter:

Cream butter in a mixer on medium, scraping down once, until light and fluffy. With the mixer on medium, add the eggs one at a time until fully incorporated. Add the cake mix, 2 teaspoons extract, rind of 3 clementines, and water. Mix on low for 30 seconds, scrape down bowl. Mix on medium for 2 minutes, scraping bowl at the 1 minute mark.

Line 12 muffin tins with paper and fill each muffin cup 3/4 of the way.

Bake in pre-heated oven for 19 minutes (convection)  or until the middles are just done. Remove from oven and allow to cool completely before frosting on wire rack.

For The Buttercream:

Cream butter in a mixer on medium, scraping down sides once, until light and fluffy. Turn off mixer and add the powdered sugar, salt, rind of 2 clementines, and 2 teaspoons extract. Mix until it comes together, it will be lumpy.

Slowly add the creamer 1 teaspoon at a time while the mixer is on medium. Once all of the creamer has been added, mix for 1 minute.

Frost or pipe.

I piped mine, sprinkled with yellow sugar and topped with an orange chocolate that I made with leftover chocolate from my Orange & Sea Salt Chocolates recipe.