Orange Cream Cupcakes

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For the cupcakes:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 large eggs, at room temperature

2/3 cup granulated sugar

12 tablespoons (1 1/2 sticks) unsalted butter, melted

2 teaspoons finely grated orange zest

1 teaspoon vanilla extract

1/2 cup milk

For the frosting:

3/4 cup fresh orange juice (from about

2 oranges)

1 8-ounce package cream cheese, at room temperature

10 tablespoons unsalted butter, cut into pieces, at room temperature

1 cup confectioners' sugar

1/2 teaspoon vanilla extract

2 teaspoons finely grated orange zest

3 drops yellow food coloring (optional)

1 drop red food coloring (optional)

Store-bought candied orange zest, for topping