• 1 (16.25 oz) box white cake mix
  • 1 (3 oz) box orange gelatin, less 2 Tablespoons to use for frosting
  • 3 egg whites
  • 2 Tablespoons orange zest (about one large orange)
  • 3/4 cup freshly-squeezed orange juice
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla


  • 2 teaspoons hot water
  • 1/4 teaspoon salt
  • 1 (7 oz) jar marshmallow creme
  • 1/2 cup (115g) shortening
  • 1/3 cup (40g) powdered sugar
  • 1 teaspoon vanilla extract


  • 1/2 cup unsalted butter, softened
  • 8 ounces cream cheese
  • 1 teaspoon vanilla
  • 5-6 cups powdered sugar*
  • 2 Tablespoons orange gelatin
  • 1-2 Tablespoons milk or cream
  • Orange sprinkles, optional


  1. Make the Cupcakes: Preheat oven to 350F degrees. Line 2 muffin tins with paper liners.
  2. In a large bowl, combine the cake mix, orange gelatin (reserve 2 Tablespoons for frosting), egg whites, orange zest, orange juice, milk, oil, and vanilla. Use a whisk to stir until well incorporated.
  3. Scoop batter evenly into prepared liners, filling them about 2/3 full. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before filling.
  4. Make the Filling: Combine the hot water and salt in a small bowl and stir until dissolved. Let mixture cool.
  5. In the bowl of a stand mixer, fitted with a paddle attachment, or with a hand mixer in a large bowl, beat together the marshmallow creme and the shortening until combined. Add in the powdered sugar and vanilla and mix on high speed until fluffy–about 2 minutes. Add the salt solution to the mixture and mix until combined. Transfer filling to a pastry bag fitted with a tip**.
  6. Make the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese until smooth and creamy. Beat in the vanilla.
  7. Gradually add in powdered sugar, 1 cup at a time, beating well and scraping down the sides of the bowl if necessary. Add the milk/cream and continue beating until smooth.
  8. Remove about 1/3 cup of frosting and spoon into a piping bag fitted with a round tip.
  9. Add the reserved 2 Tablespoons of orange gelatin to the remaining frosting, beating until combined. Spoon orange frosting into a piping bag fitted with a large round tip.
  10. Assemble: Once the cupcakes have cooled completely, push the tip of the pastry bag with the filling into the center of the cupcake and squeeze the filling out as you slowly pull the tip out. Smooth down any filling that is sticking out with a butter knife or offset spatula. Continue with the rest of the cupcakes.
  11. Pipe orange frosting onto cupcakes, followed by a dollop of the white frosting as shown. (Or do whatever you want!) Garnish with sprinkles. Cupcakes will stay fresh sealed in an airtight container or covered in plastic wrap in the refrigerator for up to 5 days.

*I used 5 and 1/2 cups of powdered sugar.
**I used Wilton’s #2 tip. You can also use a plastic zip-top bag with the tip of the corner cut off.