Preheat oven to 325 degrees.

Line a cupcake pan with 12 paper baking cups and spray inside each liner with nonstick cooking spray.

Put chopped pitted dates into a small bowl.

Pour boiling water over the dates and set aside to cool to room temperature (about 10 minutes).

In a medium mixing bowl, stir together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.

Set the dry ingredients aside.

In a large mixing bowl, cream softened butter and packed brown sugar with an electric mixer on medium speed until fluffy.

Beat in the egg, molasses, and vanilla extract.

On low speed, gradually add the flour mixture alternating with buttermilk and beat until blended.

Stir in the dates and chopped walnuts.

Divide batter evenly between prepared baking cups.

Bake until a toothpick inserted into the center comes out clean, about 25 minutes.

Cool cupcakes in pan for 10 minutes.

Transfer cupcakes to a cooling rack to cool completely.

For the frosting, cream softened butter and cream cheese in a medium mixing bowl with an electric mixer on medium speed until smooth.

On low speed, gradually add powdered sugar.

Add vanilla extract and grated orange zest and beat until smooth and creamy.

Spread frosting on cooled cupcakes.