These turned out great.  I used a butter recipe and after refrigerating the cupcakes I couldn’t believe how good they were.  Its an easy recipe and doesn’t take a lot of time to prepare.  A great dessert after Vegetable Beef Stew made with River City Root Beer.  Also, try it with Orange Chicken.

Ingredients for Cake

• 1 Package yellow cake mix
• 1 Package instant lemon pudding mix
• 3/4 Bottle River City Orange Cream
• 1 Stick of butter
• 3 Eggs

Ingredients for Sauce

• 1/3 River City Orange Cream
• 2/3 Cup white sugar
• 1/4 Stick butter

Ingredients for Frosting (optional but recommended)

• 3 Cups of powdered sugar
• 1 tsp. cornstarch
• 2 Oranges for zest
• 1 Stick of butter
• 1/4 bottle of River City Orange Cream

 Instructions for Sauce

1. In a saucepan over medium heat, cook 1/3 bottle of River City Orange Cream, sugar and melted butter for 2 minutes.

Instructions for Frosting

1. In mixing bowl add softened butter, orange zest and powdered sugar.
2. Mix by hand and add orange cream a teaspoon at a time. 
3. Continue mixing and checking to make sure you get the right consistency.  Not too wet.
4. Finish using an electric mixer.

Instructions for Cake

1. In mixing bowl add cake mix and pudding mix.
2. Stir in softened butter, eggs, 3/4 bottle of River City Orange Cream & tsp lemon extract.
3. Beat until smooth.
4. Pour batter 3/4 full into paper cup liners in cupcake baking pan.
5. Bake according to cake mix package.
6. Let cool.
7. Poke holes with a fork in top of cupcakes and drizzle sauce over the top.
8. Frost as desired.