1boxvanilla cake mixPrepare as directed - but substitute 1/4 cup of the water for 1/4 cup orange juice and also add, 1 teaspoon orange extract and 1 teaspoon fresh orange zest
1droporange food coloringoptional
Orange Cream Cheese Frosting
1/2cupbutter1 stick (either unsalted or salted)
8ozcream cheese1 block
1/4teaspoonsaltif using unsalted butter
4cupspowdered sugar
1/2teaspoonorange extract
1/2teaspoonpure vanilla extract
1teaspoonfresh orange zest
1tablespoonfresh orange juice or heavy cream
Additional Filling
8ozmarshmallow creamor Fluff, 1 jar
Jars
1/2pintcanning jars
Instructions
Frosting
Beat butter in the bowl of an electric mixer until smooth. Add cream cheese and beat until smooth. Add salt (as needed), powdered sugar (one cup at a time), extracts, orange zest and juice or cream. Continue to beat 1-2 additional minute’s until fully combined, and nice and fluffy.
In warm weather, place frosting in the refrigerator for 15 minutes to firm up before piping.
Assembly
Cut cooled cupcakes in half (horizontally)
Fill large 2 large piping bags (or even large ziplock bags), one with Orange Cream Cheese Frosting, one with Marshmallow Fluff.
Put one cupcake half in the bottom of a jar.
Pipe a layer of Orange Cream Cheese Frosting.
Add another cupcake half.
Pipe on a layer of Marshmallow Fluff.
Add another cupcake half.
Top with a swirl of Orange Cream Cheese Frosting and sprinkles (if desired).
Enjoy immediately, or cover jars and keep in the refrigerator up to 2 days.
Notes
This recipe could certainly be used to make regular cupcakes (not in a jar) as well. Simply cut out a hole in the center of a baked and cooled cupcake, add a spoonful of Marshmallow Fluff, and top with Orange Cream Cheese Frosting.