Orange Marmalade-Ricotta Cupcakes W/ Marmalade Buttercream Fros

Recipe by JTsMom
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READY IN: 55mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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