Prepare cake mix as per directions and divide among 18 cupcake tins lined with white paper cupcake liners. Bake for 15-17 mintues. Remove from oven and allow to cool.

To prepare filling, combine mascarpone, confectioners sugar, orange juice, and orange extract. Whip heavy cream until stiff peaks form and gently fold into the mascarpone mixture.

To prepare frosting, in the bowl of electric mixer combine butter, 4 cups confectioners sugar, milk and vanilla extract. Whip for 3 to 5 minutes, until light and fluffy. Continue adding confectioners sugar one cup at a time, mixing 2 minutes between additions, until it has reached desired consistency. Remove half the frosting and set aside. To remaining frosting add 1 teaspoon orange extract and enough orange paste food coloring to create a soft orange color.

To assemble, use a Wilton # 230 filling tip fitted in a piping bag, fill bag with mascarpone filling and fill each cupcake. Using a second large piping bag fitted with an 1M Wilton tip, carefully fill one half with vanilla frosting and the other half with orange frosting. Swirl frosting on each cupcake.