Preheat your oven to 350°F (175°C) and prepare a cupcake pan by lining it with silicone or paper liners.

In a mixing bowl, combine 1 stick of unsalted butter with granulated sugar. Beat until light and fluffy, about 3-4 minutes.

Add three large eggs one at a time, mixing well after each addition until smooth and creamy.

In a separate bowl, whisk together all-purpose flour, baking powder, and a pinch of salt.

With the mixer on low, gradually alternate adding the dry mixture and whole milk to the creamed butter mixture.

Stir in the orange zest and fresh orange juice using a spatula.

Pour the batter into the prepared cupcake liners, filling them about two-thirds full.

Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

In a mixing bowl, beat 1 stick of softened unsalted butter until creamy. Gradually add powdered sugar, orange juice, orange zest, and a pinch of salt.

Once cooled, generously frost each cupcake using a piping bag or a spatula.