Pre-heat the oven to 350°F. Line a muffin tin with paper liners and set aside.
In a bowl or measuring cup, mix together the orange juice and sour cream. In a separate mixing bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a bowl using an electric mixer, add the sugar and orange zest. Rub together the ingredients until fragrant .Add the butter and mix on medium speed until light and airy, 3 to 4 minutes.
Add the eggs, one at a time, waiting until each incorporates into the batter. Add the vanilla and mix to combine. Stop the mixer and scrape down the sides of the bowl.
Add half of the dry ingredients and mix to combine. With the mixer on low, stream in the sour cream mixture and mix to combine. Add the remaining dry ingredients and mix to combine.
Evenly distribute the batter into the cupcake tins, filling each about ¾ of the way full. You should get 14 to 16 cupcakes.
Bake for 20 to 23 minutes, or until a toothpick inserted into the centers comes out clean. Cool the cupcake on a wire rack before icing.