Orange Marmalade-Ricotta Cupcakes with Yummy Frosting

CUPCAKES ARE BACK! They are back with a vengence! Who doesn't love a itsy bitsy treat of heavenly goodness? I love to try out new recipes whenever I get a chance, especially ones that involve frosting. I know a lot of people may have an aversion to ricotta cheese but just try it, I think that you will be pleasantly surprised. This recipe is one that I have found in my travels (or my Cottage Living magazine) that can't be beat. Every time I make them, I get rave reviews!

Cupcake Ingredients:

1 (18.25 oz.) package of plan white or yellow cake mix. ( I always use white cake mix - Duncan Hines)

1 cup plus 2 tablespoons orange juice, divided

2/3 cup ricotta cheese

1/3 cup orange marmalade (I like Smuckers)

1/3 cup vegetable oil (I actually use Extra Light Olive Oil - I know it sounds strange, but I like it and its good for your heart)

4 large eggs

1 1/2 teaspoons of orange zest

Yummy Frosting Ingredients:

1/2 cup of butter, softened

1 tablespoon of orange marmalade

1 1/2 teaspoon of orange zest

2 1/2 cups of sifted powdered sugar

2 to 3 tablespoons of orange juice

Yummy Frosting Directions:

Beat first three 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.

Cupcake Directions:

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

Beat cake mix, 1 cup of orange juice and next five ingredients at low speed with an electric mixer until combined. Scrape side 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 degrees for 18-22 minutes or until a wooden pick inserted in center comes out clean.

Brush tops of warm cupcakes evenly with remaining 2 tablespoons of orange juice. Let cool in pans on wire racks for five minutes. Remove from pans, and let cool completely on wire racks.

Spread about 1 heaping tablespoon of Yummy Frosting on each cupcake. Store at room temperature in an airtight container for up to three days, up to a week in refrigerator or (unfrosted) up to six months in freezer.

Kids and adults love these!

If you love cupcakes, you may want to check out these cool blogs:

Everyday is a Holiday - Fantastic artist and great blog to read!

All Things Cupcake - If you really love cupcakes this is the place to check out!

Handmade & Homebaked - Peptogirl (Amy) is also one of my Craft Mafia sisters and super talented at everything she does!

P.S. The restaurant in the pic is in NYC. I so want to try it out!