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1
Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners.
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2
Whisk the flour, baking powder and salt in a medium bowl.
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3
Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes.
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4
Reduce the speed to medium low; slowly beat in the melted butter, then add the orange zest and vanilla.
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5
Beat in the flour mixture in 2 additions, alternating with the milk, beginning and ending with the flour mixture; beat until just combined (do not overmix).
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6
Divide the batter evenly among the muffin cups, filling each about two-thirds of the way.
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7
Bake until a toothpick inserted into the centers comes out clean, about 18 minutes.
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8
Let cool 5 minutes, then remove the cupcakes to a rack to cool completely.
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9
Meanwhile, make the frosting: Bring the orange juice to a boil in a saucepan; reduce the heat to medium and simmer until reduced to1 1/2 tablespoons, about 8 minutes.
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10
Let cool.
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11
Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and fluffy.
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12
Beat in the butter, a little at a time, until smooth.
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13
Reduce the mixer speed to low; sift the confectioners' sugar into the bowl and beat until smooth.
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14
Add the vanilla, the cooled orange syrup, orange zest and food coloring and beat on medium speed until combined.
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15
Refrigerate until spreadable, about 15 minutes.
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16
Spread the frosting on the cupcakes; top with candied orange zest.
