Name: Dreamy Orange Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 24
Ingredients: Orange cake mix - 1 (18.25 ounce) package; Creamy salad dressing (such as Miracle Whip®) - ¾ cup; Dry whipped topping mix (such as Dream Whip®) - 1 (1.3 ounce) envelope; Freshly squeezed orange juice - ¾ cup; Large eggs - 3; Grated orange zest - 2 tablespoons; Marshmallow creme - 1 (13 ounce) jar; Unsalted butter at room temperature - ½ cup; Vegetable shortening - ½ cup; Unsalted butter at room temperature - ½ cup; Vegetable shortening - ½ cup; Freshly squeezed orange juice - ¼ cup; Orange zest - 1 tablespoon; Vanilla extract - ¼ teaspoon; Orange paste food coloring, or as desired - 2 drops; Confectioners' sugar - 4 cups

Ingredients for - Dreamy Orange Cupcakes

1. Orange cake mix 1 (18.25 ounce) package

2. Creamy salad dressing (such as Miracle Whip®) ¾ cup

3. Dry whipped topping mix (such as Dream Whip®) 1 (1.3 ounce) envelope

4. Freshly squeezed orange juice ¾ cup

5. Large eggs 3

6. Grated orange zest 2 tablespoons

7. Marshmallow creme 1 (13 ounce) jar

8. Unsalted butter at room temperature ½ cup

9. Vegetable shortening ½ cup

10. Unsalted butter at room temperature ½ cup

11. Vegetable shortening ½ cup

12. Freshly squeezed orange juice ¼ cup

13. Orange zest 1 tablespoon

14. Vanilla extract ¼ teaspoon

15. Orange paste food coloring, or as desired 2 drops

16. Confectioners' sugar 4 cups

How to cook deliciously - Dreamy Orange Cupcakes

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.

6 . Stage

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.