Recipes and Cooking Orange Cream-Pop Cupcakes All it takes to bring back memories of orange cream frozen treats dripping down your chin is a few convenience ingredients and a bit of time. For more fun, try making this cupcakes recipe with lemon or lime-flavor gelatin and juices. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 10, 2022 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 40 mins Bake Time: 18 mins Cool Time: 45 mins Total Time: 40 mins Servings: 27 Yield: 27 (2-1/2 inch) cupcakes Jump to Nutrition Facts Ingredients 1 3 ounce package orange-flavor gelatin 1 2-layer-size package white cake mix 1 4-serving-size package cheesecake instant pudding and pie filling mix 1 ¼ cup orange juice 4 eggs ⅓ cup vegetable oil 1 teaspoon vanilla 1 recipe Cream Pop Frostings Wooden craft sticks (optional) Cream Cheese Frosting 1 8 ounce package cream cheese, softened ½ cup butter, softened 2 teaspoon vanilla 5 ½ cup powdered sugar Cream Pop Frosting 1 recipe Cream Cheese Frosting ¼ teaspoon vanilla 1 teaspoon finely shredded orange peel Few drops orange food coloring (optional) Directions 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. Cream Cheese Frosting In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency. (This frosts tops and sides of two 8- or 9-inch layers. Halve the recipe to frost a 13x9x2-inch cake.) Cover and store the frosted cake in the refrigerator. Cream Pop Frosting Prepare Cream Cheese Frosting. Transfer one-fourth of the frosting to a small bowl; beat in vanilla. To the remaining bowl of Cream Cheese Frosting add the reserved orange gelatin from the cupcakes and the orange peel. If desired, add a few drops orange food coloring. Beat to combine. Rate it Print Nutrition Facts (per serving) 304 Calories 12g Fat 47g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 27 Calories 304 % Daily Value * Total Fat 12g 15% Saturated Fat 5g 25% Cholesterol 50mg 17% Sodium 255mg 11% Total Carbohydrate 47g 17% Total Sugars 41g Protein 3g Vitamin C 5.9mg 30% Calcium 50.5mg 4% Iron 0.5mg 3% Potassium 70mg 1% Folate, total 24.2mcg Vitamin B-12 0.2mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.