These take me back to when I was young and would get a 50/50 bar from the ice cream man (truck). I think they’re called dream cycles now. If you like the tastes of these ice cream bars then I’m sure you are going to LOVE these cupcakes. They tastes exactly like the real thing.
Orange Cream Pop Cupcake Recipes
1- 3-ounce package orange-flavored gelatin (reserve 2 teaspoons for frosting)
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
1/3 cup vegetable oil
1 teaspoon vanilla
1 recipe Cream Pop Frosting
wooden craft sticks
Preheat oven to 350 degrees. Line twenty-seven 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 centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
Spoon Orange-flavor Cream Pop Frosting into a pastry bag fitted with a large round tip. Spoon the vanilla-flavor Cream Pop Frosting into another pastry bag fitted with a small star tip. Pipe orange frosting onto each cupcake to cover the top. Pipe a medium-size star of white frosting onto each cupcake. If desired, insert a craft stick into top of each cupcake. Make 27
Cream Pop Frosting Recipe
1- 8-ounce package cream cheese
1/2 cup butter
2-1/4 teaspoons vanilla (separated)
5-1/2 to 6 cups powdered sugar
2 teaspoons orange gelatin (reserved from cupcakes)
1 teaspoon finely shredded orange peel
few drops of orange food coloring (optional)
Allow 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 until light and fluffy. Gradually beat in powdered sugar until frosting reaches spreading consistency. Place one-fourth of the frosting in a separate bowl; beat in an additional 1/4 teaspoon vanilla. To the remaining bowl of Cream Cheese Frosting add the reserved 2 teaspoons orange gelatin from the cupcakes and 1 teaspoon finely shredded orange peel. If desired, add a few drops orange food coloring. Beat to combine. This recipe from the Better Homes and Gardens Cupcakes Edition 2011.