One bite and I think you’ll agree that these cupcakes taste like orange sherbet push-ups. Every time I make them people say, “This tastes just like the push-ups I loved as a kid!”

Orange Push-Ups Cupcakes with Orange Buttercream Icing

Cupcake Batter

One (3 ounce box) orange gelatin
1 box Orange Cake mix
2 tablespoons all-purpose flour
4 tablespoons Tang instant beverage powder
1/2 cup vegetable oil
3/4 cup water
4 large eggs

Preheat oven to 350ºF. Line 24 muffin tins with paper liners. In a large mixing bowl add all dry ingredients. Mix dry ingredients with a mixer on low speed for 30 seconds to combine. Add wet ingredients and mix on low for 30 seconds. Scrape down sides of bowl with a rubber spatula then mix on medium speed for 2 minutes. Using an ice cream scoop, divide batter evenly in muffin tins.
Bake 15 to 18 minutes. When done a toothpick inserted in the center of the cupcake will come out clean. Remove from oven and set pans on wire racks to cool.

Orange Buttercream Icing

2 sticks unsalted butter, softened
5 cups sifted powdered sugar
2 tablespoons Tang powder reconstituted in 2 tablespoons hot water
(it will be thick and won’t dissolve. Just scrape it out with a rubber spatula)
Orange zest from 1 orange
Pinch of iodized salt
2 tablespoons whipping cream

Cream butter with a mixer on high speed for 3 minutes. Reduce speed to low. Add reconstituted Tang and then gradually add powdered sugar. Add orange zest, salt, and whipping cream. Mix until light and fluffy. Frost cupcakes with icing. Makes 24 cupcakes.