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Blood Orange Cupcakes use fresh orange juice and vanilla bean to create a decadent cupcake that will remind you of an orange creamsicle, but way better.
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Orange Cupcakes

Blood Orange Cupcakes use fresh orange juice and vanilla bean to create a decadent cupcake that will remind you of an orange creamsicle, but way better.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings 12 cupcakes
Calories 274kcal

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter softened
  • 2 vanilla beans split and scraped
  • 1 tablespoon orange zest finely grated
  • 2 large eggs slightly beaten
  • 3/4 cup heavy cream
  • 1/4 cup fresh orange juice blood orange recommended, but any kind will work

Instructions

  • Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.
  • In the bowl of a stand mixer, combine flour, sugar, baking soda, baking powder, and salt. With the mixer running on low, add butter one tablespoon at a time. Increase speed of mixer to medium and continue to blend until the the butter and flour mixture is well incorporated and when squeezed between your fingers, it holds together.
  • In a separate bowl with a pouring spout, whisk together all remaining ingredients to create your wet portion.
  • With the mixer running on low, pour in about a third of the wet ingredients. Increase the speed to medium and beat until light and fluffy, about 3-5 minutes. Scrape sides, add half of remaining wet ingredients, and beat on low until combined. Scrape sides again, add remaining wet ingredients, and beat on low until fully combined.
  • Use a cookie scoop to divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted in the centers come out clean, about 24-28 minutes. Let cool in tins on wire racks.
  • Once cooled, frost as desired.

Notes

Cooking tips for perfect results:

  • Whenever you bake, be sure to level off your flour measurement with a knife instead of shaking the measuring cup.
  • The butter must be soft and not melted.
  • If you don't have vanilla beans, you can substitute with pure vanilla extract.
  • Any kind of orange will work, but I think blood oranges are gorgeous and have a wonderful tart flavor.

Nutrition

Calories: 274kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 89mg | Potassium: 62mg | Fiber: 1g | Sugar: 17g | Vitamin A: 502IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg