Preheat oven to 350° F, with oven rack in center position. Line 12-muffin tin with double cupcake papers.

Combine flour, baking powder and salt in a medium bowl and whisk to combine. Set aside.

In a stand mixer, or a bowl with hand mixer, cream butter until softened. Add brown and white sugars gradually, beating continually. Stop to scrape down bowl twice. Add eggs, beating after each. Stream in whiskey and cocktail cherry syrup. Scrape down bowl.

Add ⅓ of the flour mixture and beat on low just until incorporated. Beat in half of the milk, then repeat with half of remaining flour, more milk, last of flour. Stop mixer and scrape down bowl, folding in the orange zest at the end.

Divide batter into lined muffin cups. They will be roughly ¾ full. Bake 18 to 22 minutes; cupcakes are finished when they pass the toothpick test.

Cool in pan for about 15 minutes before transferring to a wire rack to cool completely.

Using the whip attachment of a stand mixer, or whip beaters of a handheld mixer, cream the butter and dulce de leche until soft and fluffy.

Add half of the confectioner’s sugar and beat until incorporated, then stream in whiskey and orange bitters. Add remaining sugar a few spoonfuls at a time until you achieve desired consistency. If you overdo it, whip in a tablespoon or more heavy cream.

Pipe or spoon buttercream onto cupcakes, and garnish them with the candied orange slices and cocktail cherries.