Step 1

Heat oven to 350°F. Prepare muffins tins. (This recipe yielded 15 muffins for me.)

Step 2

In a medium bowl, whisk together flour, baking powder, and salt; set aside.

Step 3

In stand mixer with paddle attachment, cream together room temperature butter and sugar on medium high until light and fluffy. Reduce speed to low and add in eggs, one at a time and mix until just blended.

Step 4

Add in vanilla, 1 tablespoon of orange juice and milk and mix for about 30 seconds on low. Slowly add in dry ingredients and mix until just combined.

Step 5

Remove from mixer then fold in orange zest with spatula.

Step 6

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 16 to 20 minutes.

Step 7

Transfer muffin tin to a wire rack.

Step 8

Use pastry brush to brush remaining orange juice over the top of the cupcake.

Step 9

Let cupcakes cool completely and dry before topping with Whipped Vanilla frosting.