Description
These Orange Cream Pop Cupcakes will make your tastebuds go wild! It is an orange-flavored cupcakes with a swirled vanilla and orange buttercream frosting.
Ingredients
Cupcakes:
- 1 package (3oz) orange-flavor gelatin, divided
- 1 package (15oz) white cake mix
- 1 package (3.9oz) instant cheesecake pudding mix
- 1 ¼ cup orange juice
- 4 large eggs
- ⅓ cup vegetable oil
- 1 teaspoon pure vanilla extract
Frosting:
- 4 oz creamcheese, cold
- 1 ½ cups Unsalted butter, cold
- 1 ½ tsp vanilla extract
- 5–6 cups of powdered sugar
- 3 tablespoons orangejello (from the cupcakes)
- Orange food coloring (optional)
Instructions
For the cupcakes
- Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- Set aside 3 tablespoons of the gelatin for the frosting. In a mixing bowl beat the remaining orange gelatin, the cake mix, pudding mix, orange juice, eggs, oil, and vanilla.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350°F for 14-18 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
For the frosting
- Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, and beating until the butter looks light in color. Add the cream cheese and mix until well combined.
- Add 3 cups of powdered sugar and the vanilla extract and mix on low speed until incorporated then increase the mixing speed to high and beat for about 60 seconds. Add another 2 cups powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
- Divide the frosting in half. Add 3 tablespoons of orange gelatin to half the frosting along with a couple of drops of orange food color to one-half.
- Combine the frosting in a large piping bag fitted with a large open star tip.
