For this party-special cupcake, combine white cake mix, orange-flavor gelatin, orange juice, and cheesecake-flavor instant pudding and pie filling mix. Cream cheese frosting gets a flavor punch from orange gelatin and shredded orange peel.

Source: Midwest Living


Recipe Summary

40 mins
18 mins
45 mins
1 hr 43 mins
27 (2-1/2 inch) cupcakes


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line twenty-seven 2-1/2-inch muffin cups with foil bake cups. Set aside 2 teaspoons of the gelatin for the Cream Pop Frostings. In a mixing bowl beat the remaining gelatin, the cake mix, pudding mix, orange juice, eggs, oil, and vanilla.

  • Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.

  • Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

  • Spoon orange-flavor Cream Pop Frosting into a pastry bag fitted with a large round tip. Spoon the vanilla-flavor Cream Pop Frosting into another pastry bag fitted with a small star tip. Pipe orange frosting onto each cupcake to cover the top. Pipe a medium-size star of white frosting onto each cupcake. If desired, insert a crafts stick into top of each cupcake. Makes 27 (2-1/2-inch) cupcakes.

Nutrition Facts

304 calories; fat 12g; cholesterol 50mg; saturated fat 5g; carbohydrates 47g; mono fat 4g; poly fat 2g; sugars 41g; protein 3g; vitamin a 243IU; vitamin c 5.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.2mg; folate 24.2mcg; vitamin b12 0.2mcg; sodium 255mg; potassium 70mg; calcium 50.5mg; iron 0.5mg.