Preheat oven to 350 degrees F (180 degrees C). Line muffin tin with paper cups or grease. Using a handheld mixer whip up Unsalted Butter (1/2 cup). Add Granulated Sugar (1/2 cup) and Orange (2 1/2 teaspoon) and continue to beat.
Add Egg (1), juice from the Orange (1) and Milk (2 tablespoon) and beat for 2 minutes.
In another bowl, combine Cake Flour (1 1/2 cup), Baking Powder (1 1/4 teaspoon) and Salt (1/4 teaspoon). Mix well. Add to butter mixture and mix until fully incorporated.
Fill muffin cups 3/4 full. Bake for approximately 20 minutes. Remove from oven and cool on a wire rack.
Using a handheld mixer, whip Marshmallow Fluff (1/2 cup), Powdered Confectioners Sugar (1 cup), Crisco (1/4 cup), Milk (1 tablespoon) and Vanilla Extract (1 teaspoon) until fluffy.
Fill a piping bag with frosting and with a cupcake filling tip, fill cupcakes when they have cooled.
Combine Powdered Confectioners Sugar (1 cup), Meringue Powder (1 tablespoon), juice from the Orange (1/2) and Orange (1 pinch) adding more sugar until it reaches desired consistency.
The meringue powder hardens the glaze slightly. Dip filled cupcake tops into the glaze. Switch piping bag tip to make a squiggly line with remaining frosting (optional). Enjoy!