Blood Orange Cupcakes

by Cara Byte

Blood Orange Cupcakes

Blood Orange Cupcakes. These treats infuse the vibrant and tangy flavors of blood oranges into a moist and fluffy cupcake base. Each bite is a burst of citrusy bliss, accompanied by a subtle hint of sweetness that perfectly balances the tartness. Topped with a velvety swirl of blood orange-infused frosting, these cupcakes are a visual and culinary delight. Whether enjoyed as a refreshing dessert on a warm summer day or as a delightful addition to a special occasion, these Blood Orange Cupcakes will leave you craving more of their zesty allure.


  • Baker’s Secret Reusable Piping Bag and Tips
  • Mixing bowls
  • 2-1 Scraper and Spatula 10”
  • Scoop
  • Muffin Pan


  • 3 cup All-Purpose Flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp Salt
  • 1 Cup Unsalted Butter room temperature
  • 1 1/3 Cups Sugar
  • 3 eggs room temperature
  • 1 tsp Vanilla Extract
  • 1 Cup Buttermilk
  • 2 Tbsp Blood Orange Zest
  • ¼ Cup  Blood Orange Juice


  • 6 Cups Powdered Sugar 
  • 2 Cups Cream cheese, room temperature
  • 4 Tbsp Heavy Whipping Cream 
  • 2 Tsp Vanilla Extract
  • 1 Tbsp Blood Orange Zest


  1. Preheat the oven to 350F.
  2. Grease a muffin pan. Line it with muffin liners and grease them as well.
  3. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Mix to combine and set aside.
  4. Using a stand mixer with a paddle attachment, beat the butter until creamy. Gradually add the sugar and continue beating on low for three minutes. Scrape down the sides of the bowl and add the eggs one by one. Add the vanilla extract, blood orange zest and juice. Continue beating until everything is incorporated and the mixture is smooth and creamy.
  5. Add the flour mixture in three additions, alternating with the milk. Beat until the batter is smooth. 
  6. Scoop 3-4 tablespoons front the batter and fill the muffin liners almost all the way. 
  7. Bake for about 20-25 minutes or until done. To check the doneness, insert a toothpick in the middle of the cupcake. If it comes out clean you can take them out. Let them cool off before adding the frosting.
  8. To make the frosting prepare a standup mixer with the paddle attachment on it. 
  9. Add the cream cheese and whip until smooth fluffy. With the mixer on medium-low gradually add the powdered sugar and continue beating until smooth. 
  10. Add the vanilla extract, blood orange zest, and heavy whip cream one tablespoon at a time until you reach a creamy consistency. 
  11. Place the frosting in a piping bag and swirl on top of the cupcakes. 

Make This Gluten-Free

Notes: For Gluten-Free cupcakes use the blend below instead of the all-purpose flour. Mix the ingredients before you add them to the mix. 

  • 1 ⅓ Cup Chickpea Flour 
  • ¾ Cup Almond Flour
  • ¼ Cup Potato Starch 
  • 1 tbsp Baking Powder
  • ½ Tsp Salt 
  • ½ tsp Xanthan Gum

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