Orange Crush Cupcakes Recipe
These easy Orange Crush cupcakes use boxed cake mix and citrus soda for a moist, flavorful treat perfect for any party.
Serving24 cupcakes
Ingredients
Cupcake Ingredients
- 16.25 ounces white cake mix, white or orange cake mix will work, 1 box
- 3 eggs
- ⅓ cup vegetable oil
- 1 cup orange crush
- 5 Tablespoon orange Jello dry gelatin mix
- ¼ teaspoon orange food coloring
- ⅛ teaspoon orange extract
- 8 orange fruit jell slices, cut into thirds (optional for topping cupcakes)
Orange Crush Buttercream Frosting Ingredients
- 1 cup butter, softened to room temperature
- 3 cups powdered sugar
- 1 Tablespoon orange crush
- 2 Tablespoon orange Jello dry gelatin mix
- few drops of orange extract , (optional for more flavor)
- 2-3 drop of orange food coloring for more intense color
Instructions
Cupcake Instructions
- Heat oven to 350℉ and line muffin tin with cupcake liners.
- Beat together cake mix, eggs, oil, orange crush, jello, orange food coloring and orange extract. Beat on medium speed for about 2 minutes until well blended.
- Fill cupcake liners about ⅔ full. Bake for 17 - 18 minute or until toothpick inserted comes out clean.
- Remove from oven and remove from baking tin, cool completely.
Frosting Instructions
- Beat butter until light and fluffy. Add in jello mix and mix together well. Then add in powdered sugar, orange crush, orange extract and orange food coloring. Beat until well creamy and smooth. If it's too dry add more orange crush. If it's too runny add a little more powdered sugar.
- Pipe or spread the icing onto each cupcake.
- Top with an orange jell slice (optional)
Notes
They should be fine frosting them the night before if you are short on time. The fridge would keep them fresh. Or you could make the cupcake portion the night before and then frost the next morning.
Nutrition
Calories: 256 kcal · Carbohydrates: 36 g · Protein: 2 g · Fat: 12 g · Saturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 41 mg · Sodium: 221 mg · Potassium: 22 mg · Fiber: 1 g · Sugar: 27 g · Vitamin A: 266 IU · Calcium: 48 mg · Iron: 1 mg