Fresh Orange Cupcakes

A great versatile recipe.....Use Lime instead of orange and make KEY LIME CUPCAKES....use a Lemon cake mix and lemon zest and juice and make TANGY LEMON CUPCAKES......I think these could also be baked in a bundt cake pan for more great bundt cakes!!!!  I think I would probably add a box of instant pudding in place of the sugar for a bundt cake.....I need to play with this a bit.....

Fresh Orange Cupcakes
1 yellow cake mix
1/4 c. sugar
1 T. orange zest
1 c. orange juice
1/2 c. canola oil
1 t. vanilla
4 large eggs
In mixer bowl, combine the cake mix, sugar, and orange zest. Mix to combine. Add orange juice, canola oil, vanilla extract and eggs. Blend with the mixer on low speed for one minute, then speed it up to medium and beat for 2 more minutes.
Fill cupcake papers about 1/2 to 2/3 full. Bake at 350 for 20 to 25 minutes.  Cool on a cooling rack.
Orange Butter Cream Frosting
1 c. butter, very soft
6-8 c. powdered sugar
1/2 c. orange juice
1 t. grated orange zest
Place all ingredients in a large mixing bowl. Beat until smooth and creamy and of desired consistency. (Can add orange food coloring, if desired)
Make thinner for a glaze for the bundt cakes by adding more juice and drizzle over bundt cake.
Any leftover frosting would be great on a pan of brownies, chocolate and orange make a great combo...