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63 Ratings
5 star values:
14
4 star values:
25
3 star values:
19
2 star values:
4
1 star values:
1
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Orange-Almond Cupcakes
Recipe Summary
prep: 15 mins
total: 35 mins
Yield: Makes 18
Ingredients
Ingredient Checklist
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup sugar
2/3 cup sweet orange marmalade
1 cup natural almonds
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon coarse salt
3 large eggs, room temperature
3/4 cup buttermilk
1 teaspoon vanilla extract
1 cup cold heavy cream, whipped to medium peaks
Cook's Notes
Microwave your marmalade if it’s too thick to pour. Heat for 5 to 10 seconds or until it loosens up.
Gallery
Orange-Almond Cupcakes
Recipe Summary
prep: 15 mins
total: 35 mins
Yield: Makes 18
Gallery
Orange-Almond Cupcakes
Orange-Almond Cupcakes
Orange-Almond Cupcakes
Recipe Summary
prep: 15 mins
total: 35 mins
Yield: Makes 18
Recipe Summary
prep: 15 mins
total: 35 mins
Yield: Makes 18
prep: 15 mins
total: 35 mins
prep:
15 mins
total:
35 mins
Yield: Makes 18
Makes 18
Ingredients
Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2/3 cup sugar
- 2/3 cup sweet orange marmalade
- 1 cup natural almonds
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 3 large eggs, room temperature
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup cold heavy cream, whipped to medium peaks
Directions
Preheat oven to 350 degrees, with rack in top position. Line 18 muffin-pan cups with paper liners. In a large bowl, using an electric mixer, beat butter, sugar, and 1/3 cup marmalade until pale yellow and fluffy, 4 minutes. In a food processor, process almonds until finely ground. Add flour, baking powder, baking soda, and salt and process until almonds are completely incorporated into flour mixture.
With mixer on low, beat eggs, one at a time, into butter mixture, scraping down bowl after each addition. Add buttermilk and flour mixture each in three additions, scraping down bowl after each addition. Beat in vanilla.
Fill each muffin cup with cup batter. Bake until golden brown and a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes, rotating pans halfway through. Let cupcakes cool in pans on wire racks. Top each with a dollop whipped cream and evenly drizzle with 1/3 cup marmalade.
Cook's Notes
Microwave your marmalade if it’s too thick to pour. Heat for 5 to 10 seconds or until it loosens up.
Cook’s Notes
Microwave your marmalade if it’s too thick to pour. Heat for 5 to 10 seconds or until it loosens up.
Reviews
Add Rating & Review
63 Ratings
5 star values:
14
4 star values:
25
3 star values:
19
2 star values:
4
1 star values:
1
Reviews
Add Rating & Review
63 Ratings
5 star values:
14
4 star values:
25
3 star values:
19
2 star values:
4
1 star values:
1
Add Rating & Review
63 Ratings
5 star values:
14
4 star values:
25
3 star values:
19
2 star values:
4
1 star values:
1
63 Ratings
5 star values:
14
4 star values:
25
3 star values:
19
2 star values:
4
1 star values:
1
63 Ratings
5 star values:
14
4 star values:
25
3 star values:
19
2 star values:
4
1 star values:
1
- 5 star values:
- 14
- 4 star values:
- 25
- 3 star values:
- 19
- 2 star values:
- 4
- 1 star values:
- 1
All Reviews for Orange-Almond Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Orange-Almond Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
