Orange Marmalade-Ricotta Cupcakes W/ Marmalade Buttercream Fros

"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."
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Ready In:
20 cupcakes




  • 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.

Questions & Replies

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  1. cause4chubbyhubby
    Absolutely stupendous! I didn't try the frosting simply because the preferred flavor is chocolate in this family, but the cupcakes were simply amazing. So moist with just the right amount of orange flavor. Loved them! The recipe is already in my favorites cookbook.
  2. GSCook
    The recipe for this cupcake produced a divine, moist, tasty little dessert. However, I trashed the frosting. It was gritty and way, way too sweet. I ended up using an orange cream cheese frosting that I had made before that was far superior. I will make these again (substituting my own frosting recipe) and next time would like to try a ricotta cream filling of some sort. The cake, however, is perfect as is!



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