Start off by zesting and juicing the oranges.
Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven.
Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt.
Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).
Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, orange juice, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible.
Scrape down the bowl, add orange zest and mix for another 20 seconds.
Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
Bake for 20-25 min or until a toothpick inserted comes out clean.
Allow them to cool completely on a wire cooling rack before frosting.
Fit the end of a piping bag with a large round tip and frost the cupcakes in a swirl.
Finish off by sprinkling fruit tingle dust.