Preheat oven to 350 degrees. Line a standard muffin tin with paper cupcake liners

Cream the butter and sugar together in a mixer, preferably fitted with the paddle attachment, until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition.

Combine the flour, baking powder, baking soda, and salt in a mixing bowl and whisk.

Combine the milk, orange juice, whiskey and vanilla. It is OK if it starts to look a little curdled.

With the mixer on low, add half the flour mixture to the butter, then the milk mixture and finally the rest of the flour. Add the orange zest and mix. Using a spatula, make sure the batter is fully mixed. Divide the batter into the prepared muffin tins and bake for 20 minutes or until they feel springy to the touch and a toothpick inserted into the center comes out clean. Let cool 5 minutes in the pan, then remove to a wire rack to finish cooling. While the cupcakes are cooling, make the frosting.

Combine the butter, 3 cups powdered sugar and salt in a mixer, preferably fitted with the paddle attachment. Start the mixer on low, then increase the speed to medium and beat until fluffy, about a minute. Add the whiskey, bitters, and orange zest and mix. Add more powdered sugar, a little at a time, until the frosting is of a spreadable consistency.

Generously frost the cooled cupcakes and garnish each with a quartered orange slice and a maraschino cherry.