Start by preheating your oven to 375°F and lining a cupcake tin with liners, or lightly greasing it if you like a more rustic look. This little prep step makes sure your cupcakes don’t stick and saves you a messy cleanup later.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt so everything is evenly combined. This helps your cupcakes rise nicely and keeps the crumb soft and tender.

In a separate bowl, beat the unsalted butter with the sugar until pale, fluffy, and light. This step might seem simple, but it’s what gives your cupcakes their soft, airy texture.

Next, mix in the egg, sour cream, vanilla, and freshly grated orange zest. Stir until smooth and fragrant.

Slowly fold the dry ingredients into the wet mixture, alternating with the milk, until the batter is smooth and glossy. Be gentle, overmixing can make cupcakes dense instead of soft and tender.

Scoop the batter into your prepared liners, filling each about three-quarters full. Using an ice cream scoop helps keep them even. Bake for about 20 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean.

While the cupcakes cool, make the frosting. Beat the butter with a pinch of salt until creamy, then gradually mix in the orange juice. Sift in the powdered sugar and continue beating until the frosting is thick enough to pipe but still creamy. Add a little orange gel if you want a brighter, cheerful color.

Once the cupcakes are fully cooled, pipe the frosting on top in swirls. For a final touch, add a small twist of orange zest to each cupcake. Enjoy!