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.
1/4cupfresh orange juiceblood 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.