For an extra burst of orange flavor, consider adding a teaspoon of orange extract to the cake batter. Ensure the butter and shortening are at room temperature for a smoother frosting. If you don't have orange paste food coloring, a few drops of red and yellow liquid food coloring will work.
Dreamy Orange Cupcakes
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs 45 mins
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SERVING24 People
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VIEWS127
Transport yourself back to carefree days with these delightful cupcakes! A harmonious blend of bright orange and creamy vanilla, reminiscent of a classic frozen treat, promises a burst of sunshine in every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate54 g
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Cholesterol47 mg
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Fiber0 g
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Protein2 g
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Saturated Fat8 g
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Sodium278 mg
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Sugar40 g
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Fat21 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. (5 minutes)
02
StepIn a large bowl, combine the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest. Beat with an electric mixer on low speed until just moistened (about 1 minute). Scrape down the sides, then increase speed to medium and beat until well blended (about 2 minutes more). Fill the prepared cupcake liners about 2/3 full.
03
StepBake in the preheated oven until a toothpick inserted into the center comes out clean (about 15 minutes). Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
04
StepFor the Cream Topping: In a bowl, beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening with an electric mixer until smooth and creamy.
05
StepTop each cooled cupcake with a 1/2-inch thick layer of cream topping, using a knife to spread it evenly, leaving about 1/2 inch of the orange cupcake exposed.
06
StepFor the Orange Buttercream: In a separate bowl, beat 1/2 cup unsalted butter and 1/2 cup shortening until light and fluffy. Mix in 1/4 cup orange juice, 1 tablespoon orange zest, vanilla extract, and food coloring until well combined.
07
StepGradually beat in the confectioners' sugar until smooth.
08
StepTransfer the orange buttercream to a piping bag fitted with a large star tip. Pipe a decorative swirl, ending in a peak, over the cream topping on each cupcake.
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Please Rate
Annabelle Pfeffer
Jun 25, 2025Kevin: The buttercream was a bit too soft for me. I'll try adding more confectioners' sugar next time.
Hershel Hartmann
May 16, 2025Sarah: These were a hit at my daughter's birthday party! Everyone loved the orange flavor!
Tyshawn Jacobs
Feb 11, 2025Ashley: I added a bit of orange extract to the batter and it made the orange flavor even more intense.
Serenity Lehner
Oct 18, 2024David: Great recipe! Easy to follow and the cupcakes turned out perfectly.
Charles Witting
Jun 15, 2024Jessica: I found the cupcakes a bit too sweet. Next time, I'll reduce the amount of sugar in the buttercream.
Donnie Olson
May 18, 2024Brittany: These cupcakes are so pretty! The orange and white colors look beautiful together.
Kelly Kulas
May 1, 2024Michael: The cream topping is amazing! It's so light and fluffy.
Zachery Torp
Jan 23, 2024Emily: These cupcakes remind me of the orange creamsicles I used to eat as a kid! So nostalgic!