1. Preheat the oven to 350F and line a cupcake tin with 12 cupcake liners.

2. To make the orange-infused sugar, in a small bowl, mix together 1 cup white sugar and 2 Tbsp. fresh orange zest. Now with your hands, blend the orange zest into the sugar.

3. To a small bowl, add in 1 + 3/4 cups all-purpose flour, the orange infused sugar, 1 tsp. baking powder, 1/2 tsp. baking soda, and 1/4 tsp. salt. Whisk that until combined, then set aside.

4. To a medium-sized bowl, add 3/4 cup milk, 1/2 cup orange juice, 1/2 cup oil, 1 tsp. white vinegar, and 1 tsp. vanilla extract.

5. Whisk that until combined, then add in the dry ingredients. Whisk that once more until your batter is smooth.

6. Evenly scoop the batter into your cupcake liners, and bake at 350F for 12-15 minutes, or until a toothpick inserted comes out clean.

7. Let the cupcakes cool completely before frosting.

8. While the cupcakes are cooling, make the frosting. With an electric hand mixer, beat together 4 oz. softened cream cheese, 1 cup powdered sugar, and purple food dye. Beat that until combined, then set aside.

9. In a separate bowl, whip up 1 + 1/2 cup heavy whipping cream until stiff peaks form.

10. Add the whipped cream to the cream cheese mixture. Fold until fully combined.

11. Now, pipe the frosting onto your cooled cupcakes and add on some sprinkles and candy! We also topped ours with a snowflake sugar cookie.

12. Enjoy!