Here’s a recipe for a really delicious cupcake.  My Aunt Cindie made these last weekend for the birthday party we went to at Pirates’ Cove.  The frosting on these cupcakes is the best.  I made these last night for our family and some friends; everyone enjoyed them and I think you will too.  (The recipe she gave me said I would get 20 cupcakes – I actually got 32.)

 

Cupcake Ingredients:

1 package (18.25 oz.) plain white cake mix

1 cup plus 2 TBSP orange juice, divided

2/3 cup ricotta cheese

1/3 cup orange marmalade

1/3 cup vegetable oil

4 large eggs

1 ½ tsp. orange zest

 

Preheat oven to 350 F.  Insert paper liners into 24 muffin cups.  Set aside.

Beat the cake mix, 1 cup of the orange juice and the next 5 ingredients at low speed with an electric mixer until combined.  Beat at medium speed for 2 minutes until the batter is thick and well combined.  Spoon mixture into the muffins cups, about 2/3 full.

Bake at 350 F for 18 – 22 minutes until toothpick inserted in middle comes out clean.

Brush tops of warm cupcakes evenly with remaining 2 TBSP of orange juice.  (Because I got 32 cupcakes out of this batter, I had to use a bit more orange juice when brushing the tops.)

Let cool in pans for 5 minutes.  Remove from pans and cool completely before frosting.

Spread 1 heaping TBSP of Marmalade Frosting on each cupcake.  (See recipe below).  Can store these at room temperature in an airtight container for 3 days, or refrigerate up to a week.

 

Orange Marmalade Frosting:

½ cup butter, softened

1 TBSP orange marmalade

1 ½ tsp. orange zest

2 ½ cups powdered sugar

2 to 3 TBSP orange juice

 

Beat the 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 about 30 seconds, until frosting is spreadable.

Beat at medium-high for 30 seconds until fluffy.

Frost your cupcakes and Enjoy!