Orange Marmalade-Ricotta Cupcakes with Marmalade Buttercream Frosting |
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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 1 |
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Add richness and flavor to cake mix cupcakes by stirring ricotta cheese, and onge juice, and orange marmalade into the batter. Top the cupcakes with a buttercream frosting flavored with orange marmalade. Ingredients:
1 (18.25-ounce) package plain white or yellow cake mix |
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 |
marmalade buttercream frosting |
Directions:
1. Preheat oven to 350°. Insert paper liners into 20 muffin cups; set aside.
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.
3. Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean.
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.
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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