Orange-scented vanilla cupcakes?

Ingredients

• 2 1/4 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cups whole milk
• 1/2 cup orange juice
• 1 tablespoon Grand Marnier
• 4 large egg whites
• 1 1/2 cups sugar
• 1 stick unsalted butter
• 1 1/4 teaspoons pure vanilla extract
• 1 stick butter, at room temperature
• 3-4 cups powdered sugar
• 2 tablespoons orange juice
• splash Grand Marnier
• 1 teaspoon vanilla
• pinch salt

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Preparation

• Center a rack in the oven to 350 degrees. Fill cupcake pans with cupcake liners.
• Sift together the flour, baking powder and salt. Whisk together the milk, orange juice, liqueur and egg whites in a medium bowl.
• Put the sugar and butter in the bowl of a mixer and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
• Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
• Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated.
• Using a small spoon, fill each cupcake liner 1/2 full with the batter.
• Bake for 15 to 20 minutes, or until the cupcakes are well risen and springy to the tough a toothpick inserted into the centers should come out clean.
• Transfer the cupcakes to cooling racks and cool completely before frosting them.
• Place the butter in a large mixing bowl. Add 1 cup of the sugar and then the orange juice, Grand Marnier and vanilla. On medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
• Gradually add the remaining sugar, 1 cup at a time, beating well after each addition, until the icing is thick enough to be of good spreading or piping consistency.