Preheat the oven to 350 degrees F. Line 12 - 14 muffins cups with paper cupcake liners.

In a bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of an electric mixer, combine the butter, sugar, and orange zest.

Beat the butter mixture on medium-high speed until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, blending to combine after each addition.

In a liquid measuring cup, combine the cream, orange juice, orange and vanilla extracts. With the electric mixer set on low, alternately add the flour mixture and cream mixture in 3 batches. Blend until smooth. Add a few drops of orange food coloring until the batter is a pale shade of orange. Blend until the color is evenly distributed.

Evenly divide the batter among the paper-lined muffin cups, filling each about 3/4 full. Bake for 20 -24 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for 10 minutes. Then transfer the cupcakes to a wire rack to cool completely before adding frosting.

In the bowl of an electric mixer, whip the butter on medium-high speed until the butter is nearly white in color and very fluffy, about 7 minutes. Frequently scrape down the sides of the bowl. Add the confectioners' sugar, salt, heavy cream, and vanilla. Mix on low speed until blended, then increase speed to medium and beat until light and fluffy, about 5-6 minutes, frequently scraping down the sides of the bowl. Immediately spread or pipe the frosting on the cooled cupcakes.

NOTE: When making the frosting, be sure to beat the ingredients for the full time indicated. It may seem like a lot longer than you usually beat frosting but the extra time makes the frosting extra fluffy, light, and very creamy ... so don't cheat!