Orange Marmalade-Ricotta Cupcakes with Marmalade Buttercream Frosting

By SewingDragonfly

From www.myrecipes.com. *We tried several different cake mixes and found we prefer white over yellow.

Ingredients

• 1 (18.25 oz) package plain white or yellow cake mix*
• 1 cup plus 2 T orange juice, divided
• 2/3 cup ricotta cheese
• 1/3 cup orange marmalade
• 1/3 cup vegetable oil
• 4 large eggs
• 1 1/2 tsp orange zest
• Marmalade Buttercream Frosting
• 1/2 cup butter, softened
• 1 tablespoon orange marmalade
• 1 1/2 tsp orange zest
• 2 1/2 cups sifted powdered sugar
• 2-3 tablespoons orange juice

Details

Servings 20

Preparation

Step 1

Preheat oven to 350 degrees. Insert paper liners into 20 muffin cups; set aside.
Beat cake mix, 1 c orange juice, and next 5 ingredients at low speed with an electric mixer until combined. Scrape sides of bowl and beat at medium speed 2 minutes or until batter is thick and well combined. Spoon about 1/3 cup batter in each cup.
Bake at 350 degrees for 18-22 minutes or until a wooden pick inserted in center comes out clean.
Brush top of warm cupcakes evenly with remaining 2 T orange juice. Let cool in pans on wire racks 5 minutes. Remove from pans, and let cool completely on wire racks.
Spread about 1 heaping T of frosting on each cupcake. Store at room temperature in an airtight container up to 3 days, up to a week in the refrigerator, or (unfrosted) up to 6 months in freezer.

Marmalade Buttercream Frosting
Beat first 3 ingredients at low speed with an electric mixer until creamy. Gradually add sugar, beating until combined. Gradually add orange juice, beating at medium speed 30 seconds or until frosting is spreadable. Beat at medium-high 30 seconds or until fluffy.