Ingredients
1/2 cup butter, softened1 cup sugar2 large eggs, room temperature1 tablespoon grated orange zest1 tablespoon orange juice1/2 teaspoon vanilla extract1-1/2 cups all-purpose flour1-1/2 teaspoons baking powder1/4 teaspoon salt1/2 cup buttermilkBUTTERCREAM:1/2 cup butter, softened1/4 teaspoon salt2 cups confectioners’ sugar2 tablespoons 2% milk1-1/2 teaspoons vanilla extract1/2 cup orange marmalade
Preparation
Preheat oven to 325°. Line 48 mini-muffin cups with paper liners. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in orange zest, orange juice and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 5 minutes before removing to wire racks to cool completely.
For buttercream, in a large bowl, beat butter and salt until creamy. Gradually beat in confectioners’ sugar, milk and vanilla until smooth.
Using a paring knife, cut a 1-in.-wide cone-shaped piece from top of each cupcake; discard removed portion. Fill cavity with marmalade. Pipe or spread buttercream over tops.
