These homemade orange soda cupcakes are fluffy, tender, and quick to make using a box mix, orange gelatin and orange soda. They’re big on orange flavor and topped with creamy orange buttercream. Perfect for a summertime dessert, parties and potlucks.
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I just don’t think orange desserts get the recognition as their lemon cousin does. However, I am an orange fan, and I am here to tell you that these orange Jell-O cupcakes are a favorite treat at my house.
Imagine orange creamsicle in cupcake form, that’s what you get with these delicious cupcakes! These cupcakes are perfect for any occasion, and can and should be made all year long because everyone will love them.
Plus, this recipe is super simple. You don’t have to zest or juice any oranges because it uses boxed cake mix, orange gelatin, and orange soda! This is similar to my lemony Mountain Dew Bundt Cake.
- Type of recipe: Dessert
- Cooking method: Mixing and Baking
- Skill level: Easy to medium
- Flavors & textures: Orange flavor, sweet, tender cake, creamy icing
Table of contents
Recipe Basics
Here’s why you’ll love these orange box-mix cupcakes:
- Eighteen cupcakes: easy to portion, easy to pack, easy to serve.
- Ready in under 40 minutes.
- Big orange flavor from cake mix, orange gelatin, and orange soda—no zesting or juicing.
- Prefer a sheet cake? Bake a 13×9 at 350°F for 25–30 minutes.
Orange Cupcake Ingredients
- White Cake Mix – Using a white box cake mix makes this batter quick; alternatively, you can use a yellow cake mix or an orange cake mix. This recipe was made with a 14.25 ounce box of cake mix (the new size.)
- Orange Soda – Instead of water, orange soda infuses the cake and buttercream frosting with orange flavor.
- Orange Jell-O – Using Jell‑O® Orange Gelatin, 3 oz (85 g), infuses flavor into both the cake and the buttercream frosting. Use two 3-ounce boxes, or one 6-ounce box.
Box Cake Mix Tip – Box sizes have been shrinking across brands, so watch what size you are buying. Smaller boxes can yield 1–2 fewer cupcakes.
How To Make Orange Cupcakes
Step 1. In the bowl of a stand mixer, combine the cake mix, orange gelatin, eggs, oil, and soda. Mix on low speed until combined, then bump up the speed to medium and continue mixing for an additional 1-2 minutes until thoroughly combined. Scrape down the sides often.
Step 2. Scoop the batter into prepared cupcake tins. Fill each liner about two-thirds to three-quarters full. Use a #16-inch batter scoop for even portions or four tablespoons of batter per cup.
Step 3. Bake at 350°F for 20-24 minutes or until the edges are golden brown and the center is set. You can bake one pan at a time or bake both pans at once. Place one pan on the lower rack and one pan on the middle rack. Rotate and swap the cupcake pans halfway through baking.
Your cupcakes are done when –
- The tops spring back when touched.
- A toothpick inserted in the center has a few moist crumbs
- Internal temperature is 200–205°F
Cupcake Baking Tip – If you only have 1 12-cup muffin pan, bake the cupcakes in two batches. Bake 12 cupcakes, then let the pan cool. Next, bake the remaining six cupcakes.
Step 4. For the orange buttercream frosting, combine the softened butter, powdered sugar, orange gelatin, and orange soda in the bowl of a stand mixer. Mix on low speed until combined. Bump up the speed to medium and mix until light and fluffy.
Orange Buttercream Icing Notes
A quick heads-up on the frosting. I use dry orange gelatin for flavor, which means the buttercream will not be totally smooth. You will notice a fine, citrusy sandiness, like little sherbet crystals. The frosting still pipes beautifully and tastes great. If you prefer a silkier texture, skip the gelatin and use orange zest and orange extract. Use two teaspoons of orange zest plus one teaspoon of orange extract.
Step 5. Once the cupcakes are cool, pipe a large mound of frosting on each cupcake.
Storage and Freezing
- Store the cupcakes at room temperature in an airtight container for up to 2 days, or to keep longer, store in the refrigerator for 3 to 4 days.
- You can freeze the unfrosted baked cupcakes for several months in an airtight container.
- The orange buttercream frosting can also be frozen to use later. Store in an airtight container. When ready to use, let the buttercream thaw and then rewhip it.
Equipment Needed
These kitchen tools make this recipe a breeze:
- Cupcake tins
- Cupcake liners
- Stand mixer (or handheld beaters)
- Batter scoop
More Recipes with Oranges
If you’re after more delicious orange flavor, try making orange scones, or cranberry orange scones and orange caramel cream dessert.
For the holidays, make my favorite 3-ingredient orange cranberry sauce, a delicious twist on classic! And, for a stunning cake, make this mandarin orange bundt cake.
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Recipe
Tried it? Rate ⭐⭐⭐⭐⭐ & comment below—your feedback keeps the oven mitts flying here at One Hot Oven.
Orange Cupcakes
Equipment
Ingredients
For the Cupcakes
- 1 box white cake mix
- 3 eggs
- ¼ cup oil
- 1 cup orange soda
- 6 tablespoon orange flavored jello mix
For the Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 3 tablespoon orange soda
- 2 tablespoons orange flavored jello mix
Instructions
- Preheat the oven to 350℉ degrees. Place paper liners in a standard muffin tin, and℉ set aside.
- In the bowl of a stand mixer, combine the cake mix, jello mix, eggs, oil, and soda.
- Mix on low speed until combined and then bump up the speed to medium and continue to mix for an additional 1 to 2 minutes until thoroughly combined. Scrape down the sides often.
- Pour the batter into the prepared tins. Fill each liner about ½ to ⅔ full. This recipe yields 18 cupcakes.
- Bake in the preheated oven for 20-25 minutes or until the edges are golden brown and the center is set. Allow to cool completely before decorating.
To Make the Frosting
- In the bowl of a stand mixer, combine the softened butter, powdered sugar, jello mix, and orange soda.
- Mix on low speed until combined. Bump up the speed to medium and mix until light and fluffy looking. Scrape down the sides often.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Once the cupcakes are cool, pipe a large mound of frosting on each cupcake.
Notes
- Make the frosting per the instructions above.
- Omit the gelatin and add two teaspoons of orange zest and one teaspoon of orange extract.
- To pipe the frosting, use a large cake tip such as a 1D or 1M and a large pastry bag.
- If you don’t want to pipe the frosting, you can spread it with a knife.
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Nutrition
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Hello there, I’m Jere’
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
This worked exactly as written, thanks!