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Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
Set aside 3 tablespoons of the gelatin for the frosting. In a mixing bowl beat the remaining orange gelatin, the cake mix, pudding mix, orange juice, eggs, oil, and vanilla.
Using a large cookie scoop, divide the batter evenly, filling each liner ⅔ full. Bake at 350°F for 14-18 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, and beating until the butter looks light in color. Add the cream cheese and mix until well combined.
Add 3 cups of powdered sugar and the vanilla extract and mix on low speed until incorporated then increase the mixing speed to high and beat for about 60 seconds. Add another 2 cups powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
Divide the frosting in half. Add 3 tablespoons of orange gelatin to half the frosting along with a couple of drops of orange food color to one-half.
Combine the frosting in a large piping bag fitted with a large open star tip.