In a mixing bowl whisk together
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
In a separate bowl combine
1/2 cup buttermilk
1/2 cup sour cream
1 tablespoon orange extract
In a stand mixer cream
1 cup unsalted butter, softened
Slowly add in
2 cups granulated sugar
4 large eggs
Mix until creamy
Alternate adding portions of the flour mixture and the sour cream mixture into the bowl
Beat in between additions scraping down the sides to make sure all ingredients are combined
Add 2-4 drops orange food coloring and mix
Place batter in a muffin tinned lined with cupcake liners, fill each cup 2/3 full
Using a cookie or ice cream scoop is easiest
Bake at 350 F for 18-20 minutes
For the frosting
Cream together
2 sticks unsalted butter, room temperature
(1) 8 oz block of cream cheese, softened
Next, add in 4 cups powdered sugar one cup at a time, beating between additions
Divide the buttercream in half
Flavor one with vanilla extract and the other with orange extract
Color the orange flavored buttercream with orange dye
Core the center of each cupcake and fill with some of the vanilla buttercream
If you wish, you can add a little of the vanilla and orange buttercream to the piping bag for a swirled effect