Step 1

Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with cupcake liners.

Step 2

In a stand mixer or bowl with an electric mixer, beat the butter and sugar together until fluffy.

Step 3

Next, add the egg, sour cream, vanilla and orange zest and mix.

Step 4

In a separate bowl whisk together the flour, salt baking soda and baking powder.

Step 5

Add the dry ingredients and the milk into the batter and mix until fully combined.

Step 6

Pour the batter into your lined cupcake tin about ¾ of the way full.

Step 7

Bake in the oven for 15-20 minutes until the cupcakes have cooked and a toothpick comes out clean. Note cupcakes will be lighter in color.

Step 8

While the cupcakes are cooling, make the buttercream frosting.

Step 9

In a medium bowl beat together the butter, vanilla and orange juice.

Step 10

Next, add the confectioner’s sugar until the frosting has thickened. You want a thick, firm frosting to hold up on the cupcakes. If needed add additional powdered sugar.

Step 11

Next, add in the orange food gel, if using, and half and half and mix until everything has combined, frosting should be smooth but hold its shape.

Step 12

Then, using a thick piping tip, pipe the frosting on top of each cupcake, a top with a small slice of orange and enjoy!