Orange Cream Pop Cupcakes

1 3oz package orange flavor gelatin
1 box white cake mix
1 4 serving size cheesecake instant pudding
1 1/4 Cup orange juice
4 Eggs
1/3 Cup vegetable oil
1 Teaspoon vanilla


Preheat oven to 350.  Line muffin tin with liners.  Set aside 2 teaspoons of the gelatin for the cream pop frosting.  In a mixing bowl beat the gelatin, the cake mix, pudding mix, orange juice, eggs, oil and vanilla. 
Spoon batter into prepared muffin cups, filling each about 2/3 fulls.  Use the back of a spoon to smooth out batter in cups. 
Bake for 18 to 20 minutes or until 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 rack. 
If desired insert a craft sticks into top of each cupcake.  Makes 27 cupcakes.

Cream Pop Frosting:

1 8oz package cream cheese
1/2 Cup butter
2 1/4 Teaspoon vanilla
2 Teaspoon Orange gelatin
1 Teaspoon finely shredded orange peel
If desired, add a few drops of orange food coloring. 
5 1/2 to 6 cups powdered sugar

Allow cream cheese and butter to stand at room temperature for 30 minutes. In a large bowl beat butter, cream cheese, vanilla, gelatin, orange peel and food coloring with a electric mixer on medium speed until light and fluffy.  Gradually beat in powdered sugar until frosting reaches spreading consistency.