Cupcakes:

½ cup unsalted butter, softened
2/3 cup sugar
3 large eggs
1 tsp. vanilla extract
1 tsp. orange extract
1 ½ cups all purpose flour
1 ½ tsp. baking powder
¼ tsp. salt
¼ cup milk

Frosting:

½ cup butter, softened
½ cup vegetable shortening
1 lb. powdered sugar
vanilla extract
2-3 tbsp. milk

Cupcakes:

Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and orange extract.

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

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost.

Icing:

Cream butter and shortening. Gradually add remaining ingredients and beat at medium-high speed with an electric mixer until frosting is light and fluffy.

I will sometimes add a little orange extract to my icing.