Preheat oven to 325° F and put cupcake liners into a cupcake tin.

In a large bowl, combine all of the dry ingredients.

In another bowl, cream the butter. Then add both types of sugar and beat until fluffy.

Beat in one egg at a time and beat until combined before adding the next egg. Pour in the vanilla and milk and beat until combined.

Mix the wet and dry ingredients with a spatula until totally incorporated.

Fill the cupcake liners 3/4 full, then bake for about 18 minutes or until a toothpick comes out dry.

Cool the cupcakes on a wire rack until completely cooled.

Whip the butter with an electric mixer or a stand mixer on medium-high for 5 minutes, then scrape down the bowl.

Turn the speed to low and add the powdered sugar in small increments, beating until incorporated before adding more.

Once all the powdered sugar is in, increase the speed to medium-high and whip for 2 minutes or until fluffy and light.

Separate into three bowls, putting a quarter of the frosting in one bowl, a quarter in another, and the remaining half in the last. Color the bowl with half the frosting orange using orange gel food color. Color one of the smaller bowls with yellow gel food color.

Once the cupcakes are cool, frost them with one ring of yellow at the bottom, two rings of orange in the middle, and then frost the top with white.