• Preheat oven to 350 degrees. In a large mixing bowl, stir flour, sugar, baking soda, baking powder, and salt.
• In a small bowl, zest the oranges before juicing. In another mixing bowl, add oil, orange juice, eggs, sour cream, and orange zest until completely mixed.
• Fold in dry ingredients, mixing only until combined. Line two standard 12-cup muffin pans with tulip parchment cupcake liners. Even though parchment liners are naturally non-stick, orange cakes and olive oil–based batters are especially tender and can cling as they bake. For best results, generously spray the inside of each liner with non-stick cooking spray, making sure to coat the bottom and the folds.
• Once the liners are prepared, spoon or scoop the batter into each liner, filling them about 2/3 - 3/4 full. Avoid overfilling, which can cause the batter to bake unevenly or spill over the edges.
• Bake the cupcakes in a preheated 350°F oven for 18–20 minutes, rotating the pan halfway through if your oven bakes unevenly. To test if the cupcakes are done, insert a toothpick in the center of the cake. If it comes out clean, the cupcakes are done.
• Let cool for 15 minutes before removing from pans.

Cream Cheese Frosting:

• In a large mixing bowl, cream together butter and cream cheese for 4 minutes until light and fluffy. Scrape down sides of the bowl halfway through mixing.
• Stir in powdered sugar, orange zest, and orange juice. Once cakes are cooled, frost with orange cream cheese frosting.
• See below for making optional dried or candied oranges.