Recipe: Tangy Marmalade Cupcakes

We were sent some marmalade from Duerr’s and created this recipe. I have not been compensated for this post. All images and opinions are our own.

Marmalade is one of those things children tend to dislike but adults love. A weekend breakfast of thick cut wholemeal bread, toasted and slathered with butter and good marmalade is my idea of heaven. My husband and I really are fans of marmalade, one of our favourite quick cakes is a marmalade tea loaf which is great to throw together if you’ve got guests coming round. Recently I’ve been thinking about marmalade cupcakes, with my husband’s birthday as an excuse, I knocked up a batch of marmalade cupcakes complete with tangy marmalade buttercream. Even our six year old enjoyed them!

I was sent two jars of Duerr’s marmalade to try, so I thought I’d use them both in my recipe. I used the Duerr’s Fine Cut Half Sugar Seville Orange Marmalade in the actual cupcakes and the Duerr’s Thick Cut Classic Seville Orange Marmalade in the buttercream icing. The half sugar is quite tangy and as you’d expect it’s not very sweet. I thought it would work well in the cupcake.

Recipe: Tangy Marmalade Cupcakes

My recipe made 24 light and airy marmalade cupcakes. They went down an absolute storm and the boys have asked me to make them again, so I will.

Recipe: Tangy Marmalade Cupcakes

Tangy Marmalade Cupcakes

These easy cupcakes are light and airy. With marmalade flecked through the sponge base and with a marmalade buttercream topping, these are perfect for marmalade lovers!

150g marmalade
175g butter or margarine
175g caster sugar
3 eggs (large)
225g self raising flour
1 teaspoon baking powder
1 teaspoon ground ginger

For the buttercream:
250g icing sugar
250g butter (softened)
1 tablespoon marmalade


Pre-heat your oven to 180° and put paper cases in a bun or a muffin tray.

Put all of your ingredients for the cupcakes in a large mixing bowl and using a hand mixer combine until the batter is smooth and airy. Dollop a large dessert spoon of the cake batter in each case and bake in the oven for 20 minutes. Once cooked remove from the oven and cool on a rack.

While your cupcakes are cooling, sift your icing sugar and beat together with the softened butter. Add the tablespoon of marmalade, add more if you like. Make sure your buttercream is well combined and smooth.

Recipe: Tangy Marmalade Cupcakes

Once your cupcakes are cool, put your marmalade buttercream in a piping bag with a plain round piping nozzle – if you use any of the star nozzles the marmalade will block it and the buttercream won’t pipe well. I just piped the buttercream on top, but you can decorate however you think best.

Tip: I like to chill my iced cupcakes in the fridge for an hour just to firm up the buttercream before serving.

They’re as pretty as a picture. I’m really pleased with how they’ve turned out too. I’ll be making these again very soon!

Find out more about Duerr’s Marmalade here.

Recipe: Tangy Marmalade Cupcakes