Preheat the oven to 180ºC (356ºF). Line a 6-hole muffin/cupcake baking pan with regular-sized paper cups.
In a medium size mixing bowl, add flour, baking powder, salt, cinnamon, and orange zest. Whisk until well combined. Set aside.
In a large mixing bowl, using either electric hand beaters or a stand mixer with the paddle attached, add softened butter to the bowl.
Beat butter for a few seconds to break it up and it begins to turn creamy. This makes it easier on your beater when the sugar is added.
Add sugar and beat with the butter for 1 minute until pale and creamy. Scraping down the sides as needed.
Add egg and beat for 20 seconds. Scrape down the sides as needed.
Pour in milk, oil, and vanilla. Beat for 20 seconds until well combined. Scrape down the sides again.
Add the dry flour mixture and beat until incorporated, about 30 seconds. Ensure not to over-beat, just until the flour has combined then turn off the beater. If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula. If you over-beat, the cakes won't be as soft and fluffy.
Spoon and evenly distribute the batter into the paper cups, filling each 3/4 of the way full. The batter will make 6 even cupcakes. NOTE: I use a small ice cream scoop and place 2 scoops full into each cup.
Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean and they’re lightly golden.
Remove from oven and allow cupcakes to cool in pan for 5 minutes.
Carefully transfer to a wire rack to cool completely.