1 white cake mix
1 3-ounce package (sugar free) orange Jell-O, less 2 tablespoons to reserve for the frosting
3/4 cup water
1/3 cup orange juice (pulp free)
1/3 cup oil
1 tablespoon orange zest.
1 8-ounce package cream cheese; softened
1/2 cup butter; softened
5-6 cups powdered sugar
2 tablespoons (sugar free) orange Jell-O
1 teaspoon vanilla extract
orange candies (for garnish)
Preheat oven to 350. Line 2 muffin tins with paper liners.
In a large bowl, combine the cake mix, orange jello, water, orange juice, oil, eggs and zest. Beat with a mixer on low speed for about 2 minutes.
Divide batter evenly among muffin wells with an ice cream scoop (I filled mine about 2/3 full). Bake for 15-18 minutes or until a toothpick inserted in the middle comes out clean. Cool completely on a wire rack.
For frosting, combine the softened cream cheese and butter and beat until smooth. Add the vanilla and blend. Gradually add the powdered sugar until you get you desired consistency for piping. Set aside about 1/3 of the frosting mixture for the white part of the frosting. Add the 2 tablespoons of orange jello to the remaining 2/3 of the frosting and beat well to combine.
Set up your piping bag with a large round tip. Fill it with the orange frosting. Pipe the orange frosting onto each cupcake, beginning along the outside edge and spiraling in toward the center.
Set up a separate piping bag with a star-shaped tip and fill with the white frosting. Pipe on the center of each cupcake.
Garnish the top of each cupcake with an orange candy.
Adapted from Celebrations.com