This family favorite marinade for steaks is wonderful.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- 1 (18.25 ounce) package orange cake mix
- ¾ cup creamy salad dressing (such as Miracle Whip®)
- 1 (1.3 ounce) envelope dry whipped topping mix (such as Dream Whip®)
- ¾ cup freshly squeezed orange juice
- 3 large eggs
- 2 tablespoons grated orange zest
- 1 (13 ounce) jar marshmallow creme
- ½ cup unsalted butter at room temperature
- ½ cup vegetable shortening
- ½ cup unsalted butter at room temperature
- ½ cup vegetable shortening
- ¼ cup freshly squeezed orange juice
- 1 tablespoon orange zest
- ¼ teaspoon vanilla extract
- 2 drops orange paste food coloring, or as desired
- 4 cups confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. Scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. Fill the prepared cupcake cups about 2/3 full of batter.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
- To make cream topping: Beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. Top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat. Allow about 1/2 inch of the orange cupcake to show below the white layer.
- To make orange butter cream: Beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. Mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. Gradually beat in the confectioners’ sugar until smooth.
- Transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.
- You could add a little vanilla extract (1/4 teaspoon) to the cream topping to up the vanilla taste.
Nutrition Facts
| Calories | 411 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 8 g |
| Sodium | 278 mg |
| Sugars | 40 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
This is my own recipe for Dreamsicle Krunch cupcakes from 2013!
5+ stars! No adjustments needed for this recipe. Made these for Easter dinner. Gobbled up immediately! Extra icing left though. Plan on using it up on some Sugar Cookies!
Made as a contest with the grandkids. Perfect. There is a lot of “orange elements” to this cupcake, but it is perfect. Very delicious. We did use the sugar sprinkles. I would leave this off, the cupcake doesn’t need it at all!!
Please disregard the one star I gave this recipe. I have not made these. I had to give it a star in order to leave a comment/ask a question. Has anyone made these without the Miracle Whip? If so, how were they? Can the Miracle Whip be substituted with something else? I love orange creamsicle, and I so much want to make these but the thought of putting salad dressing in a cupcake mix scares the heck out of me. I just can’t do it. Especially Miracle Whip. That stuff is aweful!
Please disregard the one star I gave this recipe. I have not made these. I had to give it a star in order to leave a comment/ask a question. Has anyone made these without the Miracle Whip? If so, how were they? Can the Miracle Whip be substituted with something else? I love orange creamsicle, and I so much want to make these but the thought of putting salad dressing in a cupcake mix scares the heck out of me. I just can’t do it. Especially Miracle Whip. That stuff is aweful!
These cupcakes are so good. I followed recipe exactly except I used Blood Oranges. The flavor was so tasty!
Love
It looked amazing
Made this for Father’s Day. My husband gave them ten stars. A little time consuming but very good. I think the cream filling is missing something (a little greasy tasting). Maybe next time I will leave out shortening and just use butter and maybe add some vanilla. Will definitely be making again! Thanks for a great recipe!!!!
They were just ok – I made them almost exact to recipe, and found that they were a lot of work, and the two different kinds of icing is probably not necessary. The orange had a slight artificial flavor, although they did taste like orange creamsicle.
These are great! Love the orange flavor and nice fluffy but moist cupcakes. Only got 22 cupcakes out of the recipe, maybe I filled a little too full in the cup :)I used ice cream scoop to fill cups.
I also couldn’t find an orange cake mix and used a golden mix instead and added a tsp of orange extract to the freshly squeezed O-J. The cake turned out great, orange flavour and moist. Trouble started when I made the marshmallow part of the icing, good thing I tried it before putting it on…all I could taste was the shortening, horrible! Is it possible that you’re suppose to use butter OR vegetable shortening? Instead of following the buttercream recipe as stated above, I left out the veg shortening and used only the butter, it turned out great. Disappointed that I don’t have the marshmallow but overall the cupcakes still tasted great.
THESE MAY BE THE BEST EVER,IF YOU LIKE ORANGE THESE ARE TO DIE FOR!!!!!!!!!!!!!
I got about 28 cupcakes out of this recipe. It turned out great! I didn’t change a thing. If you are making this for someone who LOVES the flavor orange this will be a hit! And the buttercream piped great! YUM!!!!
I had second thoughts about this recipe when I saw that it had creamy salad dressing, but these were delicious! One small problem though, the marshmallow frosting tended to slide right of the cupcake! but that didnt matter since these were gone really quick. But beside that problem, these are fantastic and definitely worth a try!
I made these for the first time over the weekend for a party and they were the biggest hit!! I was even asked to make them for a baby shower coming up later this month. Many party go-ers were eating at least 2 at a time. Great recipe and so easy to follow!!
Second time making these and they are to die for. Easy to make. Thanks for sharing
I made these for my daughters 2nd birthday into cup cakes. They were a huge hit! I didn’t add the food coloring because I was making them into a spagetti cake and I used half whole wheat flour and half white flour. Will make again!
These were fantastic! Also used the vanilla cakemix and added 2tsps of orange extract…I should have added 1tsp more, I think…next time for sure!
These are the best cupcakes ever…I made them for my family and we liked them so much….I made mini cupcakes for a baby shower I co-hosted the same week. YUM !
These were amazing. Ignore the calories. This is well worth the splurge. I made 28 rather than 24 and had none left at the end of the day. This will be a repeat!