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Blood Orange Cupcakes with Vanilla Bean Buttercream
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowls
  • Cupcake Pan
  • Oven
  • Electric Mixer

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1 large egg
  • 1/4 cup blood orange juice
  • 1 tablespoon blood orange zest
  • 1/4 cup milk
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 vanilla bean, seeds scraped
  • 1 tablespoon milk
  • 4 thin blood orange slices

Instructions
 

  • Preheat the oven to 350 degrees and line a cupcake pan with 4 liners.
  • In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  • Add the softened butter, egg, blood orange juice, blood orange zest, and milk to the dry ingredients. Beat until the batter is smooth and no lumps remain.
  • Divide the batter evenly among the 4 liners, filling each about two-thirds full.
  • Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely in the pan.
  • While the cupcakes cool, make the buttercream. Beat the softened butter in a clean bowl until creamy. Gradually add the powdered sugar and beat until light. Scrape in the vanilla bean seeds and add the milk. Beat again until the frosting reaches a spreadable consistency.
  • Pipe or spread the vanilla bean buttercream on the cooled cupcakes. Top each with one blood orange slice.

Notes

Use freshly squeezed blood orange juice for the best color and flavor in the batter. If the buttercream feels too thick, add the milk one teaspoon at a time until it pipes easily. These cupcakes taste best the day they are made but can be stored in an airtight container at room temperature for up to two days.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowls, Cupcake Pan, Oven, Electric Mixer