Orange Marmalade-Ricotta Cupcakes

These come out tasting like a pound cake. The original recipe calls for a orange butter cream frosting, but we prefer them with just powdered sugar sprinkled on top. Not nearly as calorie laden and you can serve them with fresh fuit of your choice, using them as you would a slice of pound cake.

Orange Marmalade-Ricotta Cupcakes

Prep: 20 minutes, Bake: 18 minutes, Cool: 5 minutes.

Yield: Makes about 20 to 24 cupcakes

1 (18.25-ounce) package plain white or yellow cake mix

1 cup plus 2 tablespoons orange juice, divided

2/3 cup ricotta cheese

1/3 cup orange marmalade

1/3 cup vegetable oil

4 large eggs

1 1/2 teaspoons orange zest

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

2. 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.

3. Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean.

4. 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.

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.