Orange Marmalade Ricotta Cupcakes W Marmalade Buttercream Fros
Infused with the tangy brightness of orange marmalade and the creamy richness of ricotta cheese, these Orange Marmalade Ricotta Cupcakes with Marmalade Buttercream Frosting are a delightful twist on classic cupcakes. The tender, moist crumb owes its luxurious texture to ricotta, while a hint of orange zest adds a fragrant citrus pop to every bite. Topped with a velvety buttercream frosting blended with more orange marmalade, these cupcakes strike the perfect balance between sweet and tangy. Ready in under an hour, these citrusy delights are ideal for any occasion, from brunch gatherings to elegant dessert spreads. Garnish with a dollop of marmalade or a pinch of orange zest for a sophisticated finish that’s as beautiful as it is delicious. Perfectly sweet, zesty, and indulgent, they’re a must-try for citrus lovers!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 1 cups Ricotta cheese
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 0.25 cups Orange marmalade
- 1 tablespoon Orange zest
- 2.5 cups Powdered sugar
- 2 tablespoons Heavy cream
- 2 tablespoons Extra orange marmalade (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together with an electric mixer until fluffy and pale, about 2-3 minutes.
Add the ricotta cheese to the butter mixture, and continue to beat until fully incorporated and smooth.
Beat in the eggs, one at a time, ensuring each one is well mixed. Then, add the vanilla extract, orange marmalade, and orange zest. Mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the batter is smooth and no streaks of flour remain. Be careful not to overmix.
Scoop the batter evenly into the prepared cupcake liners, filling each about 3/4 full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
To make the marmalade buttercream frosting, beat the softened butter with an electric mixer until creamy, about 2 minutes.
Add the powdered sugar gradually, 1/2 cup at a time, mixing on low speed until fully incorporated.
Mix in the heavy cream and orange marmalade, and beat the frosting on high speed for 2-3 minutes until fluffy and smooth.
Once the cupcakes are completely cool, use a piping bag or a knife to frost the cupcakes with the marmalade buttercream.
Garnish with an extra dollop of orange marmalade or a sprinkle of orange zest if desired. Serve and enjoy!
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 47.6 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 59 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
