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21 Nov

BLOOD ORANGE CUPCAKES WITH CHOCOLATE BUTTERCREAM

Blood Orange Cupcakes

Last Friday I shared this amazing blood orange cocktail. Today I’m continuing the theme with these delicately flavored blood orange cupcakes.

They are made with a classic vanilla cupcake batter flavored with a touch of Solerno blood orange liqueur (my current liqueur obsession). The buttercream is a made with dark cocoa powder, fresh blood orange juice, and a secret ingredient that makes those two flavors shine like there is no tomorrow.

I’m starting to freak out just thinking of everything I have to prepare for tomorrow (I’m cooking the entire meal) but at the same time looking forward to it. What are your plans for Thanksgiving?

By the way, if you have any office potlucks coming up these blood orange cupcakes would be the perfect dessert to share. They are small and light enough that no one will want to skip dessert.

blood orange cupcakes with chocolate buttercream
chocolate blood orange frosting
chocolate blood orange buttercream
blood orange dessert

I hope you have a wonderful Thanksgiving surrounded by those you love.

Thanks so much for reading and sharing! x-j

Print Recipe
Blood Orange Cupcakes with Chocolate Buttercream
Think of these as an elevated vanilla cupcake with a hint of blood orange throughout.
Blood Orange Cupcakes
Servings
cupcakes
Ingredients
Blood Orange Cupcakes
Blood Orange Dark Chocolate Buttercream
Servings
cupcakes
Ingredients
Blood Orange Cupcakes
Blood Orange Dark Chocolate Buttercream
Blood Orange Cupcakes
Instructions
Blood Orange Cupcakes
  1. Pre-heat oven to 350 degrees. Line a muffin tin with cupcake liners.
  2. In a medium bowl sift flour, baking powder, and salt.
  3. In the bowl of a stand mixer cream butter and sugar for about 3 minutes on medium speed.
  4. Add orange liqueur to egg.
  5. Pour egg mixture into creamed butter and sugar, beat until just incorporated.
  6. Alernate adding dry ingredients and milk into batter being careful not to overmix.
  7. Pour batter into cupcake liners about 3/4 full then bake for 17-20 min.
  8. Allow cupcakes to cool for a few min in tin then transfer to a wire rack.
  9. Frost cupcakes once they have cooled completely.
Blood Orange Dark Chocolate Buttercream
  1. In a medium bowl whip butter until fluffy.
  2. Add dark chocolate cocoa powder, instant coffee, and salt. Beat until incorporated.
  3. Add confectioners sugar and beat until incorporated.
  4. Beat in blood orange zest and 2 tablespoons of blood orange juice. If buttercream is still too thick add remaining tablespoon of blood orange juice.

thanksgiving blood orange cupcakes

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