No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Orange-Almond Cupcakes

Orange marmalade is good for more than hot buttered toast. Try it in this recipe for almond cupcakes: It gets incorporated into the batter and makes a pretty topping.

  • prep: 15 mins
    total time: 35 mins
  • yield: Makes 18




  • 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 Note

Microwave your marmalade if it's too thick to pour. Heat for 5 to 10 seconds or until it loosens up.


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Everyday Food, June 2010