Best Marmalade Cupcakes Recipes

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ORANGE MARMALADE-RICOTTA CUPCAKES W/ MARMALADE BUTTERCREAM FROS



Orange Marmalade-Ricotta Cupcakes W/ Marmalade Buttercream Fros image

This recipe is an Anne Byrn creation. Anne Byrn is better known as "The Cake Doctor" who says, "Think outside of the box". Her many cookbooks teach how to transform store-bought cake mixes into, cheesecakes, coffee cakes, cookies and much more.

Provided by JTsMom

Categories     Dessert

Time 55m

Yield 20 cupcakes, 20 serving(s)

Number Of Ingredients 13

1 (18 1/4 ounce) white cake mix
1 cup orange juice
2/3 cup ricotta cheese
1/3 cup orange marmalade
1/3 cup vegetable oil
4 large eggs
1 1/2 teaspoons orange zest
2 tablespoons orange juice
1/2 cup butter, softened
1 tablespoon orange marmalade
1 1/2 teaspoons orange zest
2 1/2 cups powdered sugar, sifted
2 -3 tablespoons orange juice

Steps:

  • Preheat oven to 350°. Insert paper liners into 20 muffin cups; set aside.
  • 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.
  • Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean.
  • 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.
  • 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.
  • To Make 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.

Nutrition Facts : Calories 293.9, Fat 13.2, SaturatedFat 4.8, Cholesterol 58.7, Sodium 230.6, Carbohydrate 41.5, Fiber 0.3, Sugar 34.1, Protein 3.5

ORANGE MARMALADE-RICOTTA CUPCAKES WITH MARMALADE BUTTERCREAM FROSTING



ORANGE MARMALADE-RICOTTA CUPCAKES WITH MARMALADE BUTTERCREAM FROSTING image

Categories     Citrus     Dessert     Cupcake

Yield 20 cupcakes

Number Of Ingredients 14

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

Steps:

  • CUPCAKES: 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. 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.

ORANGE MARMALADE-RICOTTA CUPCAKES WITH MARMALADE B



Orange Marmalade-Ricotta Cupcakes with Marmalade B image

I love this cupcakes, the ricotta gives them such a nice sweet taste & the frosting is outstanding! Recipe Source~ Myrecipes.com

Provided by Angela Pietrantonio

Categories     Other Snacks

Time 35m

Number Of Ingredients 13

1 (18.25-ounce) package plain white or yellow cake mix
1 c plus 2 tablespoons orange juice, divided
2/3 c ricotta cheese
1/3 c orange marmalade
1/3 c vegetable oil
4 large eggs
1 1/2 tsp orange zest
MARMALADE BUTTERCREAM FROSTING
1/2 c butter, softened
1 Tbsp orange marmalade
1 1/2 tsp orange zest
2 1/2 c sifted powdered sugar
2 to 3 Tbsp orange juice

Steps:

  • 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. 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. Spread about 1 heaping tablespoon of Marmalade Buttercream Frosting on each cupcake. 10 points per cupcake

MARMALADE CUPCAKES



Marmalade Cupcakes image

I found this recipe in the local newspaper. The cupcakes are moist and not too sweet. Very good with cream cheese frosting. Adapted from Good Housekeeping's "Great Baking"

Provided by MicDoc

Categories     Dessert

Time 55m

Yield 18 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or 1/2 cup margarine, softened
1 cup granulated sugar
3 large eggs
1 cup orange marmalade
1/2 cup buttermilk

Steps:

  • Preheat the oven to 350 degrees.
  • Line 18 muffin cups with cupcake papers.
  • In a medium bowl, stir together flour, baking powder, baking soda and salt.
  • Set aside.
  • In a large bowl, with the mixer at medium speed, beat butter and sugar until light and creamy, about 5 minutes.
  • Add eggs, 1 at a time, beating well after each addition.
  • Beat in marmalade.
  • Reduce speed to low; add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
  • Beat just until combined.
  • Pour batter evenly into prepared cups, filling each about 2/3 full.
  • Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
  • Place pans on wire racks; let cool 10 minutes, then remove cupcakes from pans and let cool completely on wire racks.
  • Frost as desired.

Nutrition Facts : Calories 197.2, Fat 6.1, SaturatedFat 3.6, Cholesterol 44.8, Sodium 151.7, Carbohydrate 33.9, Fiber 0.5, Sugar 22.1, Protein 2.8

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