To prepare the cupcakes: Preheat the oven to 350°F. Prepare a 16 cup muffin tin with liners. Set aside.
Prepare cake mix per the instructions on the box. (Pro tip: Use buttermilk in place of the water for a richer flavor). Bake for 18-20 minutes or until toothpick inserted into the center comes back clean. Set aside to cool completely.
To prepare the filling: In a mixing bowl, using an electric mixer, cream the cream cheese. Add instant vanilla pudding and milk. Whip on medium-high speed for at least 2 minutes or until thickened and the mixture is smooth.
Fold in chopped clementines, 1 cup of vanilla whipped topping and zest by hand.
To assemble: Using a sharp knife, cut out a portion of the center of each cupcake leaving approximately a ½ inch border around the edge. Be careful not to cut all the way to the bottom of the cake shell.
Divide filling between cupcakes.. Using a piping bag fitted with a large star tip, pipe a dollop of whipped topping onto each cupcake, and garnish with additional zest.
Chill for at least 2 hours to allow the filling to set-up before serving.