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yellow cupcake recipe

Orange Marmalade Cupcakes with a Cream Cheese Frosting

These orange marmalade cupcakes are bursting with orange flavor and taste so amazing! They are the perfect yellow cupcake, covered in orange syrup and marmalade, then topped with delicious cream cheese frosting! You don’t want to pass these up!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 24 cupcakes



  • 2 ½ cups cake flour
  • teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ¾ cup sugar divided
  • 1 tbs orange zest
  • 1 cup buttermilk at room temperature
  • 10 tbs unsalted butter
  • 3 tbs vegetable oil
  • 2 teaspoon vanilla
  • 6 large egg yolks at room temperature
  • 3 large egg whites at room temperature
  • Pinch of Cream of Tarter


  • ½ cup orange juice freshly squeezed
  • 1 tbs sugar


  • 1 jar 13oz of orange marmalade

Cream Cheese Frosting

  • 16 oz cream cheese
  • 2 cups sugar
  • 1 pinch of salt
  • 2 teaspoon vanilla
  • 3 cups heavy whipped cream


  • Preheat oven to 350°F and line your cupcake pan with cupcake liners.
  • Melt butter then set aside and let it cool slightly.
  • Combine flour, baking powder, baking soda, salt, 1 ½ cups sugar, and orange zest in a large bowl, set aside.
  • Whisk buttermilk, butter, oil, vanilla and egg yolks until well combined.
  • Using a stand mixer or electric hand mixer and the whisk attachment, whisk egg whites and cream of tartar on medium speed until foam appears (about 1 minute). Then whisk on high until the egg whites become cloud like (1-2 minutes).
  • Slowly add remaining ¼ cup of sugar to the egg whites and whisk until stiff peaks form (3-5 minutes). Move egg whites to a different bowl.
  • In the stand mixer bowl add the flour mixture. While whisking on low speed, slowly add the buttermilk mixture, then increase the speed to medium high and make sure it is fully incorporated.
  • Using a large spoon or rubber spatula fold in, by hand, ⅓ of the egg white mixture into the batter. Then carefully fold in the remaining egg white mixture making sure there aren’t any white streaks when done.
  • Pour ~ ¼ cup of batter into each cupcake liner and bake for 15 minutes or until a toothpick inserted comes out clean.
  • 10. While the cupcakes are baking, juice an orange and mix in the sugar to make the syrup.
  • 11. After the cupcakes are done baking, using a toothpick poke holes in the tops of the cupcakes and drizzle the orange syrup over each one.
  • 12. Heat the marmalade in a medium-small pot over medium heat until it is runny and warm. Put a spoonful of marmalade on each cupcake before frosting.

To make the cream cheese frosting

  • Whip the heavy whipping cream on high until you see stiff peaks. I use my stand mixer on high for 5-7 minutes.
  • Cream the cream cheese, sugar, salt and vanilla in a medium bowl.
  • Fold the whipped cream into the cream cheese mixture.
  • Pipe onto the cupcakes and enjoy!


Recipe inspired by At Home in Mitford’s Orange Marmalade Cake; Cupcake’s adapted from Cook’s Science of Good Cooking Book, Fluffy Yellow Cake Recipe; Cream Cheese Frosting is from Genius Kitchen’s Whipped Cream Cheese Frosting