These cupcakes blend two of my favorite flavors: orange and vanilla! Reminiscent of a childhood ice cream pop treat, these cupcakes will make you feel like a kid again!
Ingredients
- 1 package orange cake mix , 18.25 ounce
- 0.75 cups creamy salad dressing , such as Miracle Whipยฎ
- 1 envelope dry whipped topping mix , 1.3 ounce
- 0.75 cups freshly squeezed orange juice
- 3 large eggs
- 2 tablespoons grated orange zest
- 1 jar marshmallow creme , 13 ounce
- 0.5 cups unsalted butter at room temperature
- 0.5 cups vegetable shortening
- 0.5 cups unsalted butter at room temperature
- 0.5 cups vegetable shortening
- 0.25 cups freshly squeezed orange juice
- 1 tablespoon orange zest
- 0.25 teaspoons vanilla extract
- 2 dropss orange paste food coloring , or as desired
- 4 cups confectioners' sugar
Instructions
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1
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
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2
Beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. Scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. Fill the prepared cupcake cups about 2/3 full of batter.
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3
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
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4
To make cream topping: Beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. Top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat. Allow about 1/2 inch of the orange cupcake to show below the white layer.
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5
To make orange butter cream: Beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. Mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. Gradually beat in the confectioners' sugar until smooth.
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6
Transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.
Nutrition Facts
Per serving
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