Orange Marmalade-Ricotta Cupcakes With Marmalade Buttercream Frosting Recipe

Name: Orange Marmalade-Ricotta Cupcakes With Marmalade Buttercream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CUPCAKES:; 1 (18.25-ounce) package plain white or yellow cake mix. Editors prefer white.; 1 cup plus 2 tablespoons orange juice, divided; 2/3 cup ricotta cheese; 1/3 cup orange marmalade; 1/3 cup vegetable oil; 4 large eggs; 1 1/2 teaspoons orange zest; FROSTING; 1/2 cup butter, softened; 1 tablespoon orange marmalade; 1 1/2 teaspoons orange zest; 2 1/2 cups sifted powdered sugar; 2 to 3 tablespoons orange juice

Servings: persons

CUPCAKES:
1 (18.25-ounce) package plain white or yellow cake mix. Editors prefer white.
1 cup plus 2 tablespoons orange juice, divided
2/3 cup ricotta cheese
1/3 cup orange marmalade
1/3 cup vegetable oil
4 large eggs
1 1/2 teaspoons orange zest
FROSTING
1/2 cup butter, softened
1 tablespoon orange marmalade
1 1/2 teaspoons orange zest
2 1/2 cups sifted powdered sugar
2 to 3 tablespoons orange juice

1
CUPCAKES:
2
1. Preheat oven to 350u00b0. Insert paper liners into 20 muffin cups; set aside.
3
2. Beat cake mix, 1 cup orange juice, and next 5 ingredients at low speed with an electric mixer until combined. Scrape sides of bowl with spatula, and beat at medium speed 2 minutes or until batter is thick and well combined. Spoon about 1/3 cup batter into each liner.
4
3. Bake at 350u00b0 for 18 to 22 minutes or until a wooden pick inserted in center comes out clean.
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4. Brush tops of warm cupcakes evenly with remaining 2 tablespoons orange juice. Let cool in pans on wire racks 5 minutes. Remove from pans, and let cool completely on wire racks.
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5. Spread about 1 heaping tablespoon of Marmalade Buttercream Frosting on each cupcake. Store at room temperature in an airtight container up to 3 days, up to a week in refrigerator, or (unfrosted) up to 6 months in freezer.
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FROSTING:
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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.

948

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: CUPCAKES:, 1 (18.25-ounce) package plain white or yellow cake mix. Editors prefer white., 1 cup plus 2 tablespoons orange juice, divided, 2/3 cup ricotta cheese, and more.

Yes, Orange Marmalade-Ricotta Cupcakes With Marmalade Buttercream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange Marmalade-Ricotta Cupcakes With Marmalade Buttercream Frosting

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