An orange cupcake topped with vanilla buttercream.
Preheat oven to 350 degrees. Line cupcake tins with paper liners.
In a large bowl, cream the butter and vanilla extract together. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides of bowl often.
For best results, keep icing in refrigerator when not in use. This icing can be stored up to 2 weeks. Rewhip before using.
To make the Dreamsicle frosting swirls, tint 1/4 of the frosting light orange. Fit a disposable pastry bag with a large star tip.
Place 1/3 of the orange frosting down one side of the pastry bag then fill with 1/3 of the remaining vanilla buttercream. Refill pastry bag as needed, until all cupcakes are frosted.
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