• It's really important to have room-temperature cream cheese, so I started on the frosting first. I beat together the Neufchâtel cheese, confectioner's sugar, orange zest and vanilla extract in the bowl of a stand mixer until well-blended. Then, I let the cream cheese mixture sit there while I worked on the next steps.
• Pre-heat the oven to 350 °F . Line 3 mini cupcake tins with cupcake wrappers. ( I have 2 mini cupcake tins, so I baked in batches.)
• In a medium bowl, whisk together the cake flour, baking soda and salt.
• In a second bowl, whisk together the nonfat Greek yogurt and sugar
• Beat 1 egg into the yogurt mixture.
• Whisk melted margarine, canola oil, orange zest, orange juice and vanilla extract into the yogurt mixture.
• Pour the yogurt mixture into the bowl with the flour mixture. Use a spatula to combine, until the flour is completely mixed in.
• Put 1 tablespoon of batter in each of the 36 cupcake wrappers. (I like to use a clean spoon to scrape the batter off of the measuring spoon and into the pan.)
• Put the muffin pans in the oven to bake at 350 °F for about 15 minutes. Cupcakes are done when the tops are golden brown. The tops should spring back when lightly pressed down with a fingertip.
• When cupcakes are done baking, remove them from the muffin pans and transfer to a cooling rack to cool.

Now it's time to make the whipped cream

• You should already have your sugar, cream cheese, orange zest and vanilla extract beaten together from step #1.
• Add 1 cup of heavy cream and beat on high speed until the cream whips up to form stiff peaks.
• Transfer the whipped cream to a piping bag. I like to stand my piping bag upright in a tall drinking glass and spoon the whipped cream into it. This makes it easy to pipe the whipped cream onto the cupcakes.