Preheat oven to 350F. Cream butter, sugar, and orange zest until light and fluffy, about 5 minutes. Scrape down the bowl at least once. Beat in eggs, one at a time.
Combine cream, o.j., and vanilla extract in a bowl. In another bowl combine flour, baking soda, powder, and salt.
With mixer on low pour in one third of the cream mixture and then one third of the flour. Repeat twice, ending with flour. Beat until combined and fill cupcake tins halfway with batter.
Slide into the oven and bake 22-25 minutes or until a tester inserted removes clean. Remove to cooling racks to cool completely before frosting.