Orange Cream Cupcakes

5 from 4 votes

Fluffy and moist orange cream cupcakes - perfect for summer!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Servings: servings

2 tablespoons heavy cream
4 ounces cream cheese softened
8 tablespoons butter softened
4 tablespoons orange juice
2 tablespoons orange zest
1 teaspoon vanilla extract
3 tablespoons dry cheesecake flavor instant pudding mix (may sub vanilla flavor)
4-5 cups powdered sugar

Preheat oven to 350 and line muffin tins with cupcake liners.
Sift cake mix into a medium bowl. In a large bowl, combine oil, orange zest, orange juice, greek yogurt, and eggs. Mix until smooth. Add cake mix and mix until smooth. Fill cupcake liners 3/4 full and bake 15-20 minutes until barely browned and "dry" looking. Allow to cool completely.
In a bowl combine heavy cream, cream cheese, and butter and mix until smooth. Add orange juice, zest, vanilla, and pudding mix and mix well. Mix in powdered sugar 1 cup at a time until desired consistency is reached. (You'll want the frosting thicker if you plan on piping the cupcakes) Pipe or spread frosting onto cupcakes. Store in airtight container at room temperature up to 3 days.

Store cupcakes in airtight container at room temperature up to three days, or in the fridge up to five days.