Orange Cream Pop Cupcakes

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.

Recipe from Better Homes and Gardens
SERVINGS
27
SERVING SIZE
1  cupcake
YIELD
27 (2-1/2 inch) cupcakes
PREP TIME
40 mins

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.

Orange Cream Pop Cupcakes
SERVINGS
27
SERVING SIZE
1  cupcake
YIELD
27 (2-1/2 inch) cupcakes
PREP TIME
40 mins
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 1/4  cups orange juice
  • 4   eggs
  • 1/3  cup vegetable oil
  • 1   teaspoon vanilla
  • 1   recipe Cream Pop Frostings
  •  Wooden craft sticks (optional)
Cream Pop Frosting
  • 1   recipe Cream Cheese Frosting
  • 1/4  teaspoon vanilla
  • 1   teaspoon finely shredded orange peel
  •  Few drops orange food coloring (optional)

Cream Cheese Frosting
  • 1  8  ounce package cream cheese, softened
  • 1/2  cup butter, softened
  • 2   teaspoons vanilla
  • 5 1/2 - 6   cups powdered sugar

Related Video
How to Make Choose-a-Frosting Cupcakes

When planning an event you want there to be something for everyone. Want to know the secret for pulling that off? Learn how to make choose-a-frosting cupcakes!

Directions
1. 
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.
2. 
Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
3. 
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.
4. 
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 Pop Frosting
1. 
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.
2. 
Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
3. 
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.
4. 
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
1. 
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.
2. 
Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
3. 
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.
4. 
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 information

Per Serving: cal. (kcal) 304, Fat, total (g) 12, chol. (mg) 50, sat. fat (g) 5, carb. (g) 47, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, sugar (g) 41, pro. (g) 3, vit. A (IU) 243, vit. C (mg) 6, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 255, Potassium (mg) 70, calcium (mg) 50, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top