Preheat the oven to 350°F (175°C) and prepare cupcake liners in a muffin tin.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, cream together butter and granulated sugar until pale and fluffy.

Add eggs one at a time, then stir in vanilla and orange zest until combined.

Blend in sour cream, then alternate adding dry mixture and wet mixture until just combined.

Fill cupcake liners about two-thirds full with batter, smoothing the tops.

Bake for 18-20 minutes until a toothpick comes out clean. Cool for 5 minutes before transferring to a wire rack.

Core and fill each cupcake with orange curd.

Beat together butter, cream cheese, and powdered sugar until smooth. Add vanilla extract.

Frost each cupcake and garnish with freshly grated orange zest.