Ingredients

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line 18 muffin cups with cupcake papers.
  3. In a medium bowl, stir together flour, baking powder, baking soda and salt.
  4. Set aside.
  5. In a large bowl, with the mixer at medium speed, beat butter and sugar until light and creamy, about 5 minutes.
  6. Add eggs, 1 at a time, beating well after each addition.
  7. Beat in marmalade.
  8. Reduce speed to low; add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
  9. Beat just until combined.
  10. Pour batter evenly into prepared cups, filling each about 2/3 full.
  11. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
  12. Place pans on wire racks; let cool 10 minutes, then remove cupcakes from pans and let cool completely on wire racks.
  13. Frost as desired.