Orange Marmalade-Ricotta Cupcakes with Marmalade Buttercream Frosting

from CottageLiving
Prep: 20 minutes, Bake: 18 minutes, Cool: 5 minutes.

Yield
Makes about 20 cupcakes

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
Ingredients
* 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

Preparation
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.


Preparation
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.

*We tried several different cake mixes and found we prefer white over yellow.

source:
by: myrecipes.com
Recipes by: Anne Byrn, Cottage Living,