Preheat the oven to 350 degrees. Line 2 cupcake pans with paper liners. (You'll need 22)
Set aside 2 tablespoon of orange gelatin into a small bowl. (You'll use this later for the frosting)
Combine the cake mix, remaining gelatin, eggs, orange juice, milk, applesauce, vanilla and orange zest together and mix until combined.
Divide the batter into the prepared cupcake pan, filling each one about ⅔ of the way full. (Approximately 1 ½ heaping tablespoons each)
Bake for 16-18 minutes. Remove from the oven and let cool completely on wire racks.
For the Filling:
Combine the marshmallow fluff and shortening together in the bowl of a stand mixer with the paddle attachment affixed.
Beat on medium speed for 2-3 minutes, until fully combined. Add in powdered sugar and mix for 1 minute more. Add in the vanilla and mix in fully.
Once cupcakes have cooled, use a melon baller or small spoon to remove about a teaspoon size of the cupcake.
Transfer the filling to a piping bag and pipe the filling into each of the cupcakes.
For the Frosting:
Beat butter in the bowl of a stand mixer on medium high speed for 3 minutes. Add in orange gelatin and 1 cup powdered sugar. Beat until combined, then add in remaining powdered sugar 1 cup at a time until fully combined.
Add milk 1 tablespoon at a time until the frosting reaches the desired consistency. Add in vanilla.
Transfer to a piping bag and pipe onto each cupcake.