Orange Cream Pop Cupcakes
- Servings: 27 cupcakes
It takes only a few convenient ingredients to bring back memories of your childhood orange cream frozen treats. (And for more fun, try making this cupcake recipe with lemon- or lime-flavor gelatin and juices.) You can use Reynolds® StayBrite® Baking Cups without a muffin pan and place them directly on a baking pan. These baking cups will help your cupcakes pop out without sticking—and they come in several beautiful, no-fade designs!
- 1 ounce orange-flavor gelatin
- 1 white cake mix
- 1 cheesecake instant pudding and pie filling mix
- 1 1/4 orange juice
- 4 eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla
- 1 recipe Cream Pop Frostings
- Wooden craft sticks (optional)
- Reynolds® StayBrite® Baking Cups
Preheat oven to 350 degrees F. Line twenty-seven 2-1/2-inch muffin cups with Reynolds® StayBrite® Baking 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 Pop Frosting: Mix together 1 recipe Cream Cheese Frosting, 1/4 teaspoon vanilla, 1 teaspoon finely shredded orange peel and a few drops of orange food coloring (optional).
Cream Cheese Frosting: Mix together 1 8-ounce softened package cream cheese, 1/2 cup softened butter, 2 teaspoons vanilla, and 5 1/2-6 cups powdered sugar.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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