Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
No ratings yet
One-Bowl Boozy Blood Orange Cupcakes
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!
Prep Time
20
minutes
mins
Cook Time
26
minutes
mins
Total Time
46
minutes
mins
Course:
Dessert
Cuisine:
American
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
Preheat oven to 350 degrees Fahrenheit and line cupcake tins with paper or spray with nonstick cooking spray.
Combine all cupcake ingredients in the bowl of a stand mixer and mix - using the paddle attachment - until combined, about 3 minutes.
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.
Let cool for 5 minutes in tins, then remove from pan and let cool completely on a wire rack.
To make the frosting, combine all frosting ingredients (except food coloring) in the bowl of a stand mixer fitted with the paddle attachment.
Once all ingredients are combined and creamy, add food coloring and mix until desired color is reached.
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.
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.
Store in covered container in refrigerator for up to 4 days.
Notes
*You will have extra frosting to spread on graham crackers, more cupcakes, a loaf cake, etc.
Nutrition
Calories:
305
kcal