• Preheat oven to 350°F. Line a 12-count cupcake tin with liners. Set aside.
• In a large bowl, using a hand mixer, cream together the sugar and butter until light and fluffy. Separate the eggs, if not done already, and add in the egg whites and vanilla to the butter mixture. Add in the flour, baking powder, and salt and mix well. Slowly add in the milk, mixing as you pour, and mix everything until well combined.
  ½ cup unsalted butter, 1 cup granulated sugar, 3 large egg whites, 1 teaspoon pure vanilla extract, 1½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon kosher salt, ½ cup milk
• Scoop out 1 cup of batter and pour it into a small bowl. Add the orange extract and food coloring to this batter and mix until combined. The amount of food coloring is your preference. I personally used 2 drops of gel food coloring. Set aside.
  1 teaspoon orange extract, 2 drops Orange gel food coloring
• Scoop the plain batter and fill 12 cupcake liners evenly. Then, top each of the 12 cupcakes with a scoop of the orange batter. Bake for 20-25 minutes, until a toothpick comes out clean. Cool completely.

For the Filling

• In a large bowl, with a hand mixer, mix together the heavy whipping cream and powdered sugar on high speed until stiff peaks form. Fold in the extracts. Fill a piping bag or a Ziplock bag and cut the tip off of the end. Poke a hole into each of the cupcakes either with a piping tip or the long end of a wooden spoon, creating a hole about half way down the cupcake. Squeeze cream filling into each of the holes. Set aside.
  ½ cup heavy whipping cream, 2 tablespoons powdered sugar, ½ teaspoon pure vanilla extract, ¼ teaspoon butter extract

For the Frosting

• In a large bowl, with a hand mixer, cream together the butter and powdered sugar. This may take a few minutes to go from a crumbly stage to a creamy stage. Add in the extract and 2 tablespoons of orange juice and mix until well combined. If the frosting is still too stiff to pipe then add more orange juice, 1 tablespoon at a time, to the frosting and mix until combined.
  4 cups powdered sugar, 1 teaspoon orange extract, 2 tablespoons orange juice, ½ cup unsalted butter
• To create a two color swirl, split the frosting into two bowls. Add food coloring to one of the bowls and mix it in. Scoop each of the frostings into a piping bag, or Ziplock bag, and cut the tip off. Slide each of the bags, side by side, down into a piping bag that is attached with a tip. Frost as desired.
  2 drops Orange gel food coloring