#derssert

Ingredients

1 3-ounce package orange-flavor gelatin

1 2-layer-size package white cake mix

1 4-serving-size package cheesecake instant pudding and pie filling mix

1 1/4 cups orange juice

4 eggs

1/3 cup vegetable oil

1 teaspoon vanilla

1 recipe Cream Pop Frosting

Directions

Preheat oven to 350 degrees. Line twenty-seven 2 1/2 inch muffin cups with paper bake cups. Set aside 2 teaspoons of the gelatin for the Cream Pop Frosting. In a mixing bowl beat the remaining gelatin, the cake mix, pudding mix, orange juice, eggs, oil, and vanilla.

Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Bake for 18 to 20 minutes or until a toothpick inserted in center comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Cream Pop Frosting

Ingredients

1 8-ounce package cream cheese

1/2 cup butter

2 teaspoons and 1/4 teaspoon vanilla, divided

5 1/2 to 6 cups powdered sugar

2 teaspoons orange gelatin from the cupcakes

1 teaspoon finely shredded orange peel

DirectionsAllow cream cheese and butter to stand at room temperature for 30 minutes.

In a large mixing bowl beat butter, cream cheese, and 2 teaspoons vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar until frosting reaches spreading consistency.