Step 1

Heat oven to 350°F. Place a paper baking cup in each of 24 regular-size muffin cups. In a large bowl, add cake mix, 1 cup orange juice, orange extract, vegetable oil, and 3 eggs. Using a handheld mixer, beat on high speed for 3 minutes. Evenly divide the batter among muffin cups, filling about 3/4 full. Bake for 15 to 20 minutes or until a toothpick inserted comes out clean. Set aside to cool.

Step 2

In a double boiler, add 1 egg, 4 egg yolks, 1/3 cup orange juice, lemon juice, granulated sugar, and orange zest. Cook over medium heat, continually stirring the mixture with a heatproof spatula or whisk until the curd thickens. Remove from heat, and add 3 tablespoons softened butter. Once smooth, transfer to a bowl, and place plastic wrap directly on top of the curd. Store in the fridge until cool.

Step 3

In a medium bowl using a handheld mixer on high speed, beat together 3/4 cup butter and powdered sugar until very fluffy. Add the vanilla extract and marshmallow creme. Beat until fully incorporated and no longer sticky.

Step 4

Using a small spoon or cupcake corer, create a small well inside each cooled cupcake.

Step 5

Fill each cupcake with orange curd, placing a piece of cored cupcake back on top to seal off the curd. Top the cupcakes with marshmallow frosting, decorating any way desired.