Orange Cream Cupcakes
PREHEAT oven to 350°F. Place Reynolds® Foil Baking Cups in muffin pans or on a cookie sheet set aside.
PREPARE cake mix following package directions for 24 cupcakes adding 1 teaspoon orange extract and vanilla extract to batter. Spoon batter into baking cups.
BAKE 18 to 22 minutes. Cool.
MIX frosting and remaining orange extract in a medium bowl until well blended. Frost cupcakes. Top with sprinkles.