Once both the butter and cream cheese are at room temperature, set them in a bowl. Zest the orange over them then use the back of a rubber spatula or wooden spoon to smush everything together.

Add the salt and vanilla and beat the mix for 30 seconds. Add the powdered sugar and beat to combine.

Add two tablespoons of orange juice and beat. If the frosting is overly thick, add a bit more.

Note: cream cheese frosting has a tendency to be overly soft if too much liquid is added, and is easily overwhipped. You can always add more powdered sugar to thicken it to make it stiff, and/or once the frosting is whipped, set it in the fridge for awhile so the butter and cheese will chill.

Preheat the oven to 350 F. Line a 12 cup muffin tin with cupcake liners.

In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter, zest, salt, vanilla and sugar together until very light and fluffy - at least 5 minutes, scraping down when necessary.

Add the eggs and whip for another 2 minutes. It’s ok if it looks separated.

Sift in the flour, baking powder and soda and turn the mixer on low. While it’s mixing, pour in the buttermilk and orange juice. Scrape down the bowl if needed and mix until the batter is smooth.

Fill cupcakes ⅔ of the way with batter. Bake for about 20 minutes (check them at 18) until the tops spring back when gently pressed.

The cupcakes should be completely cool before frosting, and the frosting should be at a cool room temperature. Spread or pipe on top. Finish with more orange zest, if desired.