For the cake: Preheat the oven to 350 degrees F. Line a cupcake pan with 12 paper liners.
Using an electric mixer, beat the butter and sugar until light and fluffy. Add the egg, orange and vanilla extracts, baking soda, baking powder, salt and food coloring if using, beating well after each addition.
With the mixer on low speed, alternately add the flour and buttermilk in three additions. Scrape down the sides of the bowl as needed.
Portion the batter evenly in the prepared pan and bake until a toothpick inserted into a cupcake comes out clean, 18 to 20 minutes. Allow the cupcakes to cool before adding the filling and frosting.
For the filling: Using an electric mixer, beat the butter until fluffy. On a low speed, add the powdered sugar and salt and mix well before adding the marshmallow creme and vanilla extract.
For the frosting: Using an electric mixer, cream the butter until smooth. Add the orange extract. On a low speed, gradually add the powdered sugar. Scrape the sides as needed. Beat on a high speed until the frosting is light and fluffy.
To fill the cupcake, add the filling to a pastry bag with a round tip. Insert the tip into the cupcake so that it's a little more than halfway down. While pushing the filling into the cupcake, pull the tip out of the cupcake. Alternately, you can use a small knife to carve a small cylinder of cake out and fill with the filling. Spread the frosting over the top of the cupcakes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.