ORANGE MARMALADE-RICOTTA CUPCAKES WITH MARMALADE B

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