Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Orange-Almond Cupcakes 3.8 (63) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 35 mins Yield: 18 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. Ingredients ½ cup (1 stick) unsalted butter, room temperature ⅔ cup sugar ⅔ cup sweet orange marmalade 1 cup natural almonds 1 cup all-purpose flour 1 teaspoon baking powder ¼ teaspoon baking soda ¾ teaspoon coarse salt 3 large eggs, room temperature ¾ 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. Rate it Print