I was worried my aunts’ baking secret was lost, but I luckily found it, and it’s tastier than ever!

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

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

In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.

Mix in the orange juice and milk alternately with the flour mixture, beginning and ending with the flour mixture. Mix until just combined.

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

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

For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth.

Add the heavy cream, vanilla extract, and orange zest, and beat until the frosting is light and fluffy. If desired, add a few drops of orange food coloring to achieve a creamsicle hue.

Once the cupcakes are completely cool, frost them with the buttercream frosting using a piping bag or a spatula.

For a fun twist, try adding a teaspoon of orange extract to the cupcake batter for an extra burst of citrus flavor. You can also fill the cupcakes with a dollop of orange marmalade before frosting for a surprise center. If you’re feeling adventurous, top the frosted cupcakes with candied orange peel or a sprinkle of orange zest for added texture and visual appeal. For a lighter version, substitute half of the butter in the frosting with cream cheese for a tangy cream cheese frosting.