In a large bowl, whisk the cake mix with the vegetable oil, eggs, orange zest, orange juice and ½ cup of water, or the remaining amount of water called for on the box (i.e. if the box mix calls for 1 cup of water, add ½ cup of orange juice and ½ cup of water). Scoop the batter into the lined muffin cups so each cup is ¾ full. Bake the cupcakes in the center of the oven for 15 to 17 minutes, or until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly in the pan. Unmold and transfer to a baking rack; let cool completely. Repeat with more cupcake liners and any remaining batter.