Prep Time
20 Mins
Cook Time
18 Mins
Other Time
5 Mins
Yield
Makes about 20 cupcakes
Photo: James Baigrie

How to Make It

Step 1

Preheat oven to 350°. Insert paper liners into 20 muffin cups; set aside.

Step 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.

Step 3

Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean.

Step 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.

Step 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.

Step 6

 

Chef's Notes

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

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