1. Make the Orange Cupcakes

Step 1: Preheat your oven to 350°F (176°C). Line a standard muffin tin with cupcake liners.

Step 2: In a large mixing bowl, use a hand or stand mixer to cream the butter and sugar together on medium speed. Mix for about 3-4 minutes until the mixture is pale and fluffy. Don’t rush this step—it’s key for a light texture.

Step 3: Add in the sour cream, vanilla extract, and orange zest. Mix until fully combined.

Step 4: Add the egg whites in two additions, mixing well after each. Scrape down the sides of the bowl to ensure everything is incorporated.

Step 5: In a separate bowl, whisk together the flour, baking powder, and salt.

Step 6: In a small measuring cup, combine the milk, water, and orange juice.

Step 7: Add half of the dry ingredients to the batter and mix on low speed. Add the liquid mixture, then finish with the remaining dry ingredients. Mix until just combined. Avoid overmixing, as that can make the cupcakes dense.

Step 8: Divide the batter evenly among the cupcake liners, filling each just over halfway.

Step 9: Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 10: Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

2. Prepare the Cream Filling

Step 1: In a clean bowl, whip the cold heavy cream with a hand mixer on medium-high speed until soft peaks form.

Step 2: Add the powdered sugar and vanilla, then continue whipping until stiff peaks form.

Step 3: In a separate bowl, beat the cream cheese until smooth.

Step 4: Gently fold the whipped cream mixture into the cream cheese until fully combined. Be careful not to deflate the mixture.

Step 5: Scoop the filling into a piping bag fitted with a round tip or use a zip-top bag with the corner snipped.

Step 6: Once the cupcakes are completely cool, use a small knife or cupcake corer to remove the center of each cupcake. Fill with the cream mixture.

3. Make the Orange Frosting

Step 1: Beat the butter in a large bowl until smooth and fluffy, about 2-3 minutes.

Step 2: Gradually add the powdered sugar, one cup at a time, mixing slowly until combined.

Step 3: Add the orange juice, orange zest, and a small amount of orange food coloring if using. Beat until smooth and spreadable. Add more orange juice a teaspoon at a time if the frosting is too thick.

Step 4: Pipe or spread the frosting over the filled cupcakes. Garnish with a small orange slice or zest if desired.