One-Bowl Boozy Blood Orange Cupcakes

I have a special Valentine’s Day treat for you today!

These easy, festive cupcakes are full of citrus flavor - with a little hit of booze!

These One-Bowl Boozy Blood Orange Cupcakes are just what any busy mom or partner needs this week – they’re super easy yet incredibly decadent. The cupcakes are laced with blood orange, orange liqueur and olive oil and topped with a luxurious (and not too sweet) boozy blood orange-cream cheese frosting. Quite honestly, they are my ideal cupcake – with all the fresh citrus flavors and a density that can’t be beat. Plus, there’s the booze. We all know how I’m a big fan of the booze!

When I saw a big bag of blood oranges at my local Trader Joe’s recently, I just had to get them. They are, after all, one of my favorite winter treats. I’ve been loading up on oranges lately to get as much natural Vitamin C into my bod as possible, and the blood oranges arrived at just the right time for me to mix up my routine a bit.

A batch of boozy, citrus-y cupcakes is all you need to surprise your sweetie this Valentine's Day!

I just couldn’t pass up the opportunity to make a vibrantly colored sweet treat with some of these bright red beauties, and just in time for Valentine’s Day! Tell me, do you already have big plans or are you keeping things low key? Are you a fan of celebrating this Hallmark holiday or do you prefer professing your love for your significant other all year round?

Even since before baby was born, the hubs and I have preferred to keep things fairly low key. We’d rather go out to eat at a fancy restaurant on any other night of the year than be forced into some highly overpriced prix fixe menu or crammed into an overly-packed dining establishment. That being said, Chris has a special homemade dinner up his sleeve for us on Wednesday and I plan on pulling out some of these One-Bowl Boozy Blood Orange Cupcakes for us to enjoy (maybe with some bubbles?)

And speaking of these One-Bowl Boozy Blood Orange Cupcakes, let’s talk a little bit about how ridiculously easy they are. (Trust me, this mama has no time for involved recipes OR lots of dishwashing these days.)

Really, as long as you can get a hold of a big bunch of blood oranges, you’re in good shape. In fact, I’d venture to guess you already have most of the other ingredients on hand in your refrigerator or pantry already. Once you have all of the ingredients (which, by the way, are easily measured out using only a couple sizes of dry measuring cups and using up just two entire blood oranges – zest and juice), just throw everything into the bowl of your stand mixer and let it do all the work.

These cupcakes feature olive oil, yogurt and tons of citrus flavor from blood oranges.

I also love that you can easily make the cupcakes one day and the frosting the next because, if you’re a mama or busy woman like me, you never know how much time you’ll have to accomplish a task! I made the cupcakes the night before, then whipped up the frosting the next morning…I would also like to point out that I frosted and decorated the cupcakes and subsequently had to refrigerate them for a few hours until I had a chance to photograph them, so these bad boys really do hold up well with a little sit time.

Whether you have a special someone you want to make something for this Valentine’s Day or just want a tasty treat you can whip up with the season’s most colorful citrus, these One-Bowl Boozy Blood Orange Cupcakes are for you. The recipe yields a dozen and a half, so you’ll have plenty to share!

These moist, citrus-y and boozy cupcakes are perfect for Valentine's Day or any special occasion.

One-Bowl Boozy Blood Orange Cupcakes
Prep Time
20 mins
Cook Time
26 mins
Total Time
46 mins
 

These cupcakes are incredibly moist with a big hit of citrus and a perfectly pink cream cheese frosting - the perfect treat for a special someone!

Course: Dessert
Servings: 18 cupcakes
Calories: 305 kcal
Author: CaliGirl Cooking
Ingredients
For the cupcakes:
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup plain yogurt
  • 1/4 cup olive oil
  • Zest of 2 small blood oranges (about 2 teaspoons)
  • 1/4 cup fresh blood orange juice (should be about 2 small blood oranges)
  • 1/4 cup orange liqueur (I used Grand Marnier)
For the frosting*:
  • 16 ounces cream cheese, at room temperature
  • 1/4 cup (1 stick) unsalted butter, at room temperature
  • Zest of 1 small blood orange
  • Juice of 1 small blood orange
  • 2 teaspoons orange liqueur (again, I used Grand Marnier)
  • 1 1/2 cups powdered sugar, sifted
  • Few drops of red food coloring, until desired color of frosting has been reached
  • White sanding sugar, for topping
Instructions
  1. Preheat oven to 350 degrees Fahrenheit and line cupcake tins with paper or spray with nonstick cooking spray.

  2. Combine all cupcake ingredients in the bowl of a stand mixer and mix - using the paddle attachment - until combined, about 3 minutes.

  3. Fill cupcake tins ¾ full with batter. Bake in 350 degree oven for 24-26 minutes, or until a cake tester inserted into the center comes out clean.

  4. Let cool for 5 minutes in tins, then remove from pan and let cool completely on a wire rack.

  5. To make the frosting, combine all frosting ingredients (except food coloring) in the bowl of a stand mixer fitted with the paddle attachment. 

  6. Once all ingredients are combined and creamy, add food coloring and mix until desired color is reached.

  7. Transfer frosting into a piping bag and cut off the tip. Pipe a generous amount of frosting onto each cupcake, but it doesn’t have to be pretty.

  8. Once all cupcakes are topped, use a small butler’s knife or spatula to neatly spread the frosting over the top. Sprinkle white sanding sugar over top.

  9. Store in covered container in refrigerator for up to 4 days.

Recipe Notes

*You will have extra frosting to spread on graham crackers, more cupcakes, a loaf cake, etc.

Lavender Vanilla Cupcakes with Blood Orange Glaze

Happy birthday to me!

Lavender Vanilla Cupcakes with Blood Orange Glaze | CaliGirlCooking.com

That’s right, it’s my birthday! The big 3-2 to be exact (ugh) but hey, at least I’m celebrating with Lavender Vanilla Cupcakes with Blood Orange Glaze! And for someone that didn’t even plan what she wanted to do to celebrate until, ohhhhh, last week (thanks to lots of pressure from my hubs and friends,) I’d say we’re off to a pretty good start.

(I’m clearly on a big lavender kick right now – did you catch the Spiked Lavender Lemonade I posted on Friday? So refreshing and tasty!)

Lavender Vanilla Cupcakes with Blood Orange Glaze | CaliGirlCooking.com

Is it just me, or is your 32nd birthday just sort of “meh?” I mean, I certainly went all out for the big 3-0, and might find some inspiration when I hit number 35, but it seems like all of the birthdays in between those milestones kind of just come and go without much pomp and circumstance. Especially when your birthday falls on a Wednesday, how un-fun is that?

So, after I kept getting nagged about what I wanted to do to celebrate, and after avoiding the question for as long as I could, I finally decided I wanted to keep it casual with Happy Hour at our local waterfront bar/restaurant, and let friends and family stop by whenever they wanted.  We celebrated with our parents this past weekend, and if you ask me, that’s all this gal needs to celebrate another trip around the sun!

Lavender Vanilla Cupcakes with Blood Orange Glaze | CaliGirlCooking.com

To be honest, I first made these Lavender Vanilla Cupcakes with Blood Orange Glaze a few weeks ago, when I decided it was high time for me to add another cupcake recipe to this here blog. It has, after all, been almost exactly one year since I posted the only other cupcake recipe on this site – these Chocolate Stout Cupcakes with Irish Cream Buttercream – which BTW would be perfect for you to whip up for St. Patrick’s Day on Friday!

I was trying to decide what flavor I wanted to make my cupcakes this time around, and remembered I had a big jar of culinary grade lavender that my parents had given me a while back. We all know that culinary grade lavender isn’t exactly something you reach for in your pantry on the reg, so it had been sitting in there practically untouched ever since I got it. I knew it would be perfect to integrate into a spring-friendly cupcake, but that it might need a little assistance from some other amazing flavors to keep it from tasting too much like soap (side note – this can easily happen if you use your lavender in the wrong context, like adding lavender syrup to your brewed coffee, don’t do it.)

Lucky for us, vanilla is a great complimentary flavor for lavender, and also perfect in cupcakes! I’ve talked about it before, but I swear by this creamy vanilla bean paste that I order on Amazon. It’s a little pricy, but you get a HUGE bottle and it lasts for such a long time! I highly recommend you order some if you bake nearly as much as I do.

Lavender Vanilla Cupcakes with Blood Orange Glaze | CaliGirlCooking.com

With all of the soft, floral notes I was going for in the cupcakes, I knew I wanted a stark contrast in flavors for the frosting. I happened to still have quite a few blood oranges on hand from my winter stockpile, so instead of a buttercream or whipped cream frosting, I decided to top the cakes with a tart, blood orange glaze.

Turns out, my instincts were spot on and these cupcakes turned out perfectly balanced yet full of flavor. They’re also not overly sweet, which means you could totally get away with calling them muffins and eating them for breakfast. It’s my birthday after all, so I give you full permission. Cheers to another year and thanks for celebrating with me!

Lavender Vanilla Cupcakes with Blood Orange Glaze | CaliGirlCooking.com

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Lavender Vanilla Cupcakes with Blood Orange Glaze
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Light and fluffy cupcakes filled with the delicate flavors of lavender and vanilla, perfectly contrasted by a tart blood orange glaze. 

Course: Dessert
Servings: 12 cupcakes
Author: CaliGirl Cooking
Ingredients
For the cupcakes:
  • 1 cup sugar
  • 3/4 cup milk
  • 4 tablespoons butter, melted and cooled
  • 2 eggs
  • 1/3 cup nonfat plain Greek yogurt
  • 1 tablespoon vanilla bean paste
  • 1 1/2 cups flour
  • 2 teaspoons culinary lavender, ground (I used a mortar and pestle for this)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
For the glaze:
  • 2 1/2 cups powdered sugar, sifted
  • 1/4 cup fresh blood orange juice
  • 4 tablespoons melted butter
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla bean paste
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Spray a cupcake pan with nonstick cooking spray and set aside. 

  2. In a large mixing bowl, beat together the sugar, milk, butter, eggs, yogurt and vanilla until combined. 

  3. In a separate mixing bowl, combine the flour, lavender, baking soda and salt, then add this mixture to the wet mixture, beating until just combined. 

  4. Using a 1/3 cup measure, scoop batter into cupcake pans. Bake in 350 degree oven for 20-25 minutes. Let cool completely before topping with the glaze. 

  5. While waiting for the cupcakes to cool, make the glaze. In a medium mixing bowl, beat together all of the glaze ingredients until smooth and no lumps remain. 

  6. Once cupcakes are cool, spoon glaze evenly over cupcake tops. Let glaze dry completely before serving. 

Lavender Vanilla Cupcakes with Blood Orange Glaze | CaliGirlCooking.com

Blood Orange Margarita

It’s been a long week so we’re taking it back to the basics.

Blood Orange Margarita | CaliGirl Cooking

Well, as basic as a Blood Orange Margarita can get. I wanted to hustle and share this recipe with all of you because the end of blood orange season is rapidly approaching (waaaaahhhh), which makes this all the better cocktail to whip up this weekend since blood oranges should be super sweet and delicious right now. The other bonus? You probably already have all of the other ingredients on hand in your kitchen. Plus, I realize that my Recipe Index is seriously lacking in tequila-based drinks…Sorry to all my tequila-lovers out there!

Before I get to the recipe, let me tell you a little bit about what inspired it. These past few months (okay, maybe six months) have been more than a little hectic. Between traveling up to Northern California for wedding planning and other family duties, working full time, doing my best to get a workout in every day, saving money for, well #life, and trying to be more dedicated to this blog that I love, I have had to put a lot of little things on the back burner. Don’t get me wrong, I have LOVED making a more serious commitment to CaliGirl Cooking , but I don’t want to lie and make it sound easy. It’s hard work, but its work that I love.

Blood Orange Margarita | CaliGirl Cooking

Anyhow, I digress. One of these things that I have put on the back burner is (insert monkey covering eyes emoji here) going to the Farmer’s Market. Yes, something as simple as that. As a big proponent of recipes for a balanced life, I try to use as many fresh ingredients I can, but with the limited time I have to work on the blog and get out to purchase my ingredients, sadly my grocery-shopping window and Farmer’s Market times have not been jiving. This has been a huge disappointment to me since I LOVE going to Farmer’s Markets, checking out the local, in-season produce and supporting my local peeps.

BUT! But, but, but…I’m so happy to say that I made it to the Farmer’s Market not once, but twice this week already! Until this week I really hadn’t realized how much I’d been missing it. Maybe it’s just that this time of year is one of THE best times of the year for Farmer’s Markets (hello, spring!), but I soaked it all in, bought a lot of produce, and am definitely going to make more of an effort to get to at least one Farmer’s Market a week. We’re so lucky to live in Santa Barbara where there’s a market almost every day in a different location (year round! Sorry, had to rub that in) that this really should not be a hard goal for me to accomplish.

I have more posts scheduled to highlight some of the other delicious items I found on my forays to the Farmer’s Market, but amongst the bounty that I brought home this week was a lovely little pint of fresh-squeezed blood orange and tangerine juice from one of the local citrus vendors. Now, I know it is SUPER easy to make fresh-squeezed blood orange juice on your own, but I was a sucker for the sign on the table that said “Only for a limited time, when in season.” I know, I know, what great marketing. I figured if nothing else the juice would be a great addition to our morning mimosas. Who knew the rest of it would turn into Blood Orange Margaritas? I’ll tell ya, we do what we can to avoid any waste by turning any and all leftovers into a cocktail 😉

Blood Orange Margarita | CaliGirl Cooking

Now, I know you’re thinking, you just said you BOUGHT the blood orange-tangerine juice and didn’t make it yourself? But guys and gals, that’s the beauty of the Farmer’s Market, someone else (yes, a human, not a machine) made this juice with their own two hands. And it is fresh, and it is delicious, and by golly I am going to make something of it.

And make something of it I did. This Blood Orange Margarita is soooo simple and only requires four ingredients. That’s right, just four! (Well, five if you count ice.) We take white tequila, Cointreau, our fresh-squeezed blood orange juice, and a squeeze of fresh lime juice. Mix these all in a margarita glass (or whatever you have on hand) with ice and you are good to go!

Our Blood Orange Margarita has the perfect balance of tang and sweetness, and the white tequila comes through beautifully with every sip.  As a huge fan of margaritas, that’s a definite win in my book. Even better, it takes only five minutes (or less) to make!

Blood Orange Margarita | CaliGirl Cooking

Now, I don’t know about you, but I think I’m going to go raid all of our Farmer’s Markets, Trader Joe’s and Whole Foods for the last of the blood oranges because I plan on making myself some Blood Orange Margaritas to sip on for as long as I can make them last. Care to join me?

Blood Orange Margarita
A perfectly balanced margarita utilizing a favorite seasonal fruit.
Ingredients
  • 2 ounces white tequila
  • 1 ounce Cointreau
  • 2 ounces fresh-squeezed blood orange juice
  • Squeeze of fresh lime juice about ¼ of a lime
Instructions
  1. Add all ingredients to a margarita or rocks glass filled ¾ of the way with ice. Stir to combine and garnish with a lime wedge.

 

Blood Orange Margarita | CaliGirl Cooking

Tequilaaaaaaaaa!!!