Orange Marmalade Ricotta Cupcakes W Marmalade Buttercream Fros Recipes

Steps:

• 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.