Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, cream the softened butter until light and fluffy. Add the eggs, buttermilk, orange zest, vanilla extract, and orange juice, mixing until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fill the cupcake liners about 2/3 full with the batter.

Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.

In a mixing bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, mixing on low speed until combined.

Add the orange juice, orange zest, and vanilla extract, then beat on high speed until light and fluffy.

Frost the cooled cupcakes with the orange frosting using a spatula or piping bag.

Optional: Garnish with additional orange zest or sprinkles.