Add richness and flavor to cake mix cupcakes by stirring ricotta cheese, and onge juice, and orange marmalade into the batter. Top the cupcakes with a buttercream frosting flavored with orange marmalade.
1 (18.25-ounce) package plain white or yellow cake mix*
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.
*We tried several different cake mixes and found we prefer white over yellow.
These cupcakes are light and delicious and are super easy to make. I use part skim ricotta to cut fat/calories and canola oil instead of vegetable oil which is a healthier choice.
If you don't feel like making the icing from scratch, buy two containers of store bought butter cream icing and whip in a slash of OJ & Marmalade. I add a little orange and lemon zest to compliment the icing as well.
These are a hit!
These were delicious and sophisticated. I used a gluten free cake mix and was worried about the measurements, but it came out great. Was looking for uses for all of the marmalade we have been canning because of a bumper citrus crop. This was much more delightful than toast with marmalade.
I love these cupcakes and every time I make them they disappear in a flash. As opposed to other reviewers I don't think there is any 'boxed cake taste'. These cupcakes are light and delicious. I don't like my cupcakes to be overwhelming and huge topped with a big cap of sugary frosting so these are perfect!
I have made this cupcake and frosting recipe exactly as is at least 3 times, and everyone, and I do mean everyone, just loved them. They have a wonderful flavor and are very light in texture, which I think can be attributed to both the ricotta cheese and the orange marmalade. If you love the taste of orange, please try making these cupcakes. I guarantee that you won't be disappointed.
although easy to make and orange flavor true, the texture and taste of these cupcakes is a little too commercial for my taste; all the additives and eggs didn't seem to enhance the typical light texture of a boxed mix and the boxed mix underlying taste.
These cupcakes stayed moist for 5 days. Everyone I shared them with wanted the receipe. Really good orange flavor. I did forgot to add the oil and they still came very good. Just image if I had followed the receipe.
These are my very favorite cupcakes! Of course I LOVE orange...I even had someone wish they could have this cake and icing for their wedding cake! :) Don't be turned off by the ricotta in them - the texture and flavor is delicious - the marmalade icing tops them off as something special! I added a drop of almond extract to the frosting - the orange-almond combination is yummy!