Cranberry Orange Cupcakes
HEAT oven to 350°F. Line 24 muffin cups with paper baking cups.
COMBINE cake mix, orange juice, marmalade, oil and egg whites in large bowl. Blend with electric mixer until moistened. Beat on medium speed for 2 minutes. Blend in cranberries and orange rind. Fill baking cups 2/3 full.
BAKE 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pans on wire racks 5 minutes. Remove from pans. Cool completely on wire racks.
STIR orange peel into frosting until blended. Frost cupcakes, garnish with additional orange peel, if desired.
Serving Size (1 cupcake of 24), Calories 240 (Calories from Fat 80), Total Fat 9g (Saturated Fat 2g, Trans Fat 1g), Cholesterol 30mg, Sodium 190mg, Total Carbohydrate 38g (Dietary Fiber 1g, Sugars 29g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.