Dreamy Orange Cupcakes

4.5
(42)

These cupcakes blend two of my favorite flavors: orange and vanilla! Reminiscent of a childhood ice cream pop treat, these cupcakes will make you feel like a kid again!

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Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
1 hrs
Total Time:
1 hrs 45 mins
Servings:
24
Yield:
2 dozen

Ingredients

  • 1 (18.25 ounce) package orange cake mix

  • ¾ cup creamy salad dressing (such as Miracle Whip®)

  • 1 (1.3 ounce) envelope dry whipped topping mix (such as Dream Whip®)

  • ¾ cup freshly squeezed orange juice

  • 3 large eggs

  • 2 tablespoons grated orange zest

  • 1 (13 ounce) jar marshmallow creme

  • ½ cup unsalted butter at room temperature

  • ½ cup vegetable shortening

  • ½ cup unsalted butter at room temperature

  • ½ cup vegetable shortening

  • ¼ cup freshly squeezed orange juice

  • 1 tablespoon orange zest

  • ¼ teaspoon vanilla extract

  • 2 drops orange paste food coloring, or as desired

  • 4 cups confectioners' sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

  2. Beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. Scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. Fill the prepared cupcake cups about 2/3 full of batter.

  3. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.

  4. To make cream topping: Beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. Top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat. Allow about 1/2 inch of the orange cupcake to show below the white layer.

  5. To make orange butter cream: Beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. Mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. Gradually beat in the confectioners' sugar until smooth.

  6. Transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.

Cook's Note:

You could add a little vanilla extract (1/4 teaspoon) to the cream topping to up the vanilla taste.

Nutrition Facts (per serving)

411 Calories
21g Fat
54g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 411
% Daily Value *
Total Fat 21g 27%
Saturated Fat 8g 39%
Cholesterol 47mg 16%
Sodium 278mg 12%
Total Carbohydrate 54g 19%
Dietary Fiber 0g 1%
Total Sugars 40g
Protein 2g
Vitamin C 6mg 31%
Calcium 37mg 3%
Iron 1mg 3%
Potassium 52mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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