Grease and flour a 12-cup muffin pan, or use paper liners; set pan aside. Preheat oven to 350°F.

In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir until well combined; set aside.

Using a countertop mixer, cream together the butter, sugar and orange zest until light and fluffy (~3 minutes on medium high speed).

Add the eggs, one at a time, mixing well after each addition.

Add about ½ of the flour mixture to the bowl; mix on low speed until well combined.

Add the buttermilk, orange juice and vanilla to the bowl. Mix on low until well combined.

Add the remaining flour mixture; mix on low until well combined. (Tip: Don’t forget to scrape down the sides of the bowl to ensure all ingredients are fully mixed.)

Fill greased or lined muffin tins approximately 2/3 full. Bake at 350°F for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Allow cupcakes to cool before frosting.

Using a countertop mixer, cream the butter on medium-high speed for 3 minutes.

Reduce speed to low and add powdered sugar 1 cup at a time, mixing well after each addition.

Add champage, orange juice and vanilla; mix until well combined.

Increase speed to medium-high; mix for 3-4 more minutes.

Frost cupcakes as desired (I used a large round tip for these).

{Optional} Garnish with edible gold stars before serving.