Orange & Cream Cupcakes

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“Yet to try”
1hr 20mins

Ingredients Nutrition

  • 1 (18 1/4 ounce) box yellow cake mix, prepared as box directs, substituting orange juice for the water
  • 1 13 cups orange juice (or 1 1/4, depending on your mix)
  • 13 cup oil
  • 3 large eggs
  • Cream Ingredients
  • 1 (75 g) packetimported english bird's custard mix (see Note 1)
  • 1 tablespoon orange peel (grated)
  • 12 orange sections, each cut in half


  1. Heat oven to 350°F Line 24 regular-size (2 1/2-in. diam) muffin cups with paper or foil liners (see Note 2).
  2. Spoon cake batter into lined cups, filling each 2/3 full. Bake as box directs. Transfer to a wire rack to cool completely. Using tip of a paring knife, cut a small hole in top of each cupcake.
  3. Prepare custard as box directs, stir in grated peel and cool until warm. Spoon into a sturdy ziptop food bag, cut tip off one corner and pipe into holes in cupcakes (you’ll have about 1/2 cup custard left.) Insert a half orange section into custard in each cupcake. Refrigerate until serving.
  4. Note 1: Look for Bird’s Imported English Dessert Mix in the pudding-mix section of your.
  5. supermarket.
  6. Note 2: Since the recipe makes 24 cupcakes, if you have two 12-cup, regular-size muffin pans you can prepare them both as the recipe directs and bake them side by side on the middle rack of your oven.
  7. Can be prepared through Step 2 up to 2 days ahead. Complete up to 1 day ahead. Refrigerate covered.

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