Preheat your oven to 350°F (177°C).

Line a 12-count cupcake pan with cupcake liners.

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt.

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.

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

In a separate bowl, mix orange juice and milk. Gradually add flour mixture to the creamed mixture, alternating with the milk mixture.

Fill each cupcake liner about two-thirds full with batter.

Bake for 16 to 18 minutes until a toothpick inserted in the center comes out clean.

Allow cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Prepare the orange buttercream by beating softened butter, then adding powdered sugar, vanilla extract, orange zest, and juice, mixing until smooth.

Create the cream cheese frosting by beating cream cheese and butter until smooth, then adding powdered sugar, vanilla extract, and salt.

Use a piping bag to alternate piping orange buttercream and cream cheese frosting onto cooled cupcakes.

Garnish with thinly sliced orange pieces if desired.