Soft, bakery-style cupcakes inspired by the classic orange creamsicle bar. Orange Jell-O mixed into the cake batter delivers bold citrus flavor throughout the crumb, while a rich cream cheese frosting loaded with fresh orange zest ties everything together for a bright, nostalgic dessert.
Ingredients
Scale:
1 box white cake mix
1 small box orange Jell-O
Eggs, oil, and water as listed on the cake mix box
8 oz cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
1 tsp vanilla extract
1 tbsp orange zest
Instructions
Preheat your oven to 350°F and line your cupcake pans with paper liners.
Combine the white cake mix, the dry orange Jell-O powder, and the eggs, oil, and water listed on your cake mix box. Mix until smooth and well combined. Do not overmix — once the batter is smooth and lump-free, stop mixing.
Fill each cupcake liner about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Start checking at the 18-minute mark.
Let the cupcakes cool completely on a wire rack before frosting.
Beat the softened cream cheese and butter together until completely smooth and creamy. Both should be at room temperature.
Add the powdered sugar gradually, mixing on low at first, then increasing speed once incorporated. Add the vanilla extract and orange zest, then beat until fluffy and well combined.
Transfer the frosting to a piping bag fitted with your preferred tip and pipe onto the cooled cupcakes. A large star tip is recommended for a classic swirl.
Top each cupcake with orange candy slices or extra orange zest. Chill the finished cupcakes for about 20 minutes before serving.
