These fun cupcakes are perfect and just in time for spring!
Orange Creamsicle Cupcakes
1 package 3-ounce orange flavor gelatin, minus 2 teaspoon 1 package white or yellow cake mix, 2 layer size 1 small package cheesecake instant pudding mix 1 Tablespoon orange zest 1¼ cups orange juice 4 eggs 1/3 cup vegetable oil 1 teaspoon orange extract
Frosting
1 package 8-ounce cream cheese, softened ½ cup butter 2 teaspoons orange extract Orange food coloring 5-6 cups powdered sugar Milk as needed for consistency Reserved 2 teaspoons orange gelatin
Preheat oven to 350 degrees. Line muffin tins with cupcake papers, about 30. In a large mixing bowl add all the above ingredients for the cake and mix until combined. Beat on medium speed for 2 minutes.
Spoon the batter into the prepared muffin cups, filling each one about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in the muffin cups on a wire rack for 5 minutes.
Remove cupcakes from muffin cups and cool completely on wire rack.
Frosting in a mixing bowl beat cream cheese, butter, and extract until light and fluffy. On low speed, gradually beat in powdered sugar and milk to reach spreading consistency. Turn on mixer to medium speed and mix until fluffy. Remove half the frosting and set aside. Add 2 teaspoons of gelatin and orange food coloring to the remaining half of the frosting. Mix until completely combined. Place the orange frosting into one side of a frosting piping bag, and then add the white frosting to the other side of the frosting bag. Using a large tip on your piping bag, pipe the frosting in a circle to cover the top of each cupcake. When you pipe out the frosting it will come out swirled together. (Just like an ice cream cone at the Dairy Keen).
To make Gluten Free use a Gluten Free Cake Mix (GF White cake mix is harder to find, yellow cake will work also) Check to be sure that the Gluten Free cake mix is for 2 nine inch layers.
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