Best Orange Marmalade Ricotta Cupcakes With Marmalade Buttercream Frosting Recipes

Orange Marmalade-Ricotta Cupcakes W/ Marmalade Buttercream Fros image

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 B image

Provided by Angela Pietrantonio

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