Preheat the oven to 350F°.
Add the flour, cornstarch, sugar, baking powder, baking soda, and salt to the bowl of a stand mixer.
With the mixer on low, add the butter (must be softened, cold/hard butter will not work) a few cubes at a time until it’s mostly mixed and crumbly (this method of reverse creaming will feel strange if you’re a long time cake baker, but it is a great way to get tender cupcakes).
Add the egg whites one at a time, beating well between addition, this will build the structure of the cupcakes.
Stir in the beer, orange juice and vanilla extract, scraping the bottom of the bowl to ensure the batter is mixed well.
Pour into 12 cupcakes papers. Bake for 18-20 minutes or until the top springs back when lightly touched.