Recipes and Cooking Frosty Cupcakes Be the first to rate & review! 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 November 8, 2021 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Bake Time: 18 mins Cool Time: 45 mins Decorate Time: 25 mins Total Time: 20 mins Servings: 30 Jump to Nutrition Facts Ingredients 1 package 2-layer-size white cake mix 1 cup all-purpose flour 1 cup sugar ½ teaspoon salt 1 ⅓ cup water 1 8 ounce carton sour cream 4 egg whites 2 tablespoon vegetable oil 2 teaspoon finely shredded orange peel 1 teaspoon vanilla 1 cup miniature semisweet chocolate pieces 1 recipe Orange Buttercream Frosting 30 mini powdered sugar doughnuts Powdered sugar Decorative small candies and orange fruit gel candy slices Orange Buttercream Frosting ¾ cup butter, softened 7 ½ cup powdered sugar ¾ teaspoon finely shredded orange peel 6 tablespoon orange juice or milk 1 ½ teaspoon vanilla Orange juice or milk Directions Preheat oven to 325°F. Line the cups of five or six 6-cup foil muffin pans with paper bake cups; set aside. In a large mixing bowl stir together the cake mix, flour, sugar, and salt. Add the water, sour cream, egg whites, vegetable oil, orange peel, and vanilla. Beat with an electric mixer on low speed just until combined. Beat on medium speed for 2 minutes, scraping sides of bowl occasionally. Fold in chocolate pieces. Spoon into the prepared muffin cups, filling each two-thirds full. Bake for 18 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove cupcakes from pans and cool completely on wire rack. Return cooled cupcakes to pans. Frost cupcakes with Orange Buttercream Frosting. Top with mini doughnuts. Fill in the holes in the doughnuts with frosting. Sprinkle powdered sugar over frosting plug. Decorate doughnuts as faces by attaching small candies with frosting for the eyes and pieces of orange fruit gel candy slices for the noses. Orange Buttercream Frosting In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 3 cups of the powdered sugar, beating well. Slowly beat in the orange peel, 6 tablespoons orange juice, and the vanilla. Gradually beat in the remaining sugar. Beat in enough additional orange juice or milk (1 teaspoon at a time) to reach spreading consistency. MAKE-AHEAD DIRECTIONS: Place undecorated cupcakes in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cupcakes, if frozen. Decorate as directed before giving as gifts. Rate it Print Nutrition Facts (per serving) 408 Calories 15g Fat 68g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 30 Calories 408 % Daily Value * Total Fat 15g 19% Saturated Fat 7g 35% Cholesterol 18mg 6% Sodium 275mg 12% Total Carbohydrate 68g 25% Total Sugars 55g Protein 3g Vitamin C 1.8mg 9% Calcium 50.5mg 4% Iron 0.7mg 4% Potassium 71mg 2% Folate, total 32.3mcg Vitamin B-12 0.1mcg 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.