Preheat oven to 375°F. Prep a mini cupcake pan with mini cupcake liners or a muffin pan with 12 muffin liners for full-size cupcakes.
In a medium mixing bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl using an electric hand mixer or a stand mixer, beat the butter and sugar at medium speed until light and fluffy. Add the eggs, orange extract, vanilla extract, and orange juice.
Fold in half of the flour mixture, combine, add 1/4 cup of buttermilk, combine, and then repeat with the remaining flour mixture and the remaining buttermilk.
Fill the cupcake liners 2/3 full with the batter. Bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.
To Make the Frosting
Beat butter and cream cheese until smooth and creamy. Gradually add in icing sugar 1 cup at a time, beating well with each addition. Add extracts and mix well for about 2 minutes.
Remove 1 cup of icing and set aside. Add orange extract to the remaining icing. Add orange food coloring, one drop at a time, until you reach the desired shade of orange.
Use a frosting coupler to frost white and orange icing at the same time.
Dip each cupcake into the orange sugar crystals and top with your choice of Halloween frosting decoration.