Creamsicle Cake with Boozy Buttercream Frosting in a Jar

You do not have to toss a coin on whether or not to serve dessert at your tailgate gathering.

The decision is an enthusiastic “Yes!” with orange creamsicle cupcakes served in simple glass

jars. Utensils are no issue when conveniently tied to individual jars with ribbon. Each forkful

feels like a touchdown to the tastebuds especially with a kick of Jackson Morgan Southern Cream.

Ingredients: 

Store Bought Orange Boxed Cake Mix

Frosting

1 Stick (1/2 Cup) Salted Butter, Room Temperature

Pinch of Salt

3-3 ½ Cups Powdered Sugar

1 Teaspoon Vanilla Extract

Orange Zest from One Orange

3 Tablespoons Jackson Morgan Southern Cream in Whipped Orange Cream

2 Tablespoons Fresh Orange Juice

Directions: 

Follow the directions on the box to make the orange cake mix, then put in a cupcake pan and bake according to the directions on the box. Allow to cool while you make the frosting.

For the frosting, cream the butter for 2-3 minutes with electric mixer on medium speed until
creamy. Add in pinch of salt. Then add the powdered sugar, one cup at a time until you have
the frosting consistency you desire. Scrape down the bowl, then add in the vanilla, orange zest
and Jackson Morgan Southern Cream. Then add the orange juice.

To assemble the jars, cut the cooled cupcakes in half lengthwise. Then put frosting in a pipping bag, pipe a dollop of the frosting on the bottom of the jar to help keep the cupcakes from falling during transport. Add one half of the cut cupcake in the jar, top with frosting then alternate with cupcake layer and frosting until the jar is full. Enjoy!