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These easy, festive cupcakes are full of citrus flavor - with a little hit of booze!
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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 Time20 minutes
Cook Time26 minutes
Total Time46 minutes
Course: Dessert
Cuisine: American
Servings: 18 cupcakes
Calories: 305kcal

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: 305kcal