Bloody Orange Creamsicle Cupcakes
Equipment
- Mixing Bowl
- Cupcake Tin
- Oven
- Electric Mixer
Ingredients
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 3 tablespoons unsalted butter, softened
- 1 large egg
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
- ½ teaspoon baking powder
- ¼ cup whole milk
- ½ teaspoon vanilla extract
- ½ cup powdered sugar
- 2 tablespoons cream cheese, softened
- 2 tablespoons raspberry preserves
Instructions
- Preheat the oven to 350°F and line a cupcake tin with 4 paper liners.
- In a mixing bowl, cream the butter and granulated sugar until light. Add the egg, 1 tablespoon orange juice, orange zest, and vanilla extract, then mix until combined.
- Stir in the flour and baking powder, then pour in the milk and mix until the batter is smooth.
- Divide the batter evenly among the 4 liners and bake for 18 minutes, or until a toothpick comes out clean. Let the cupcakes cool completely.
- Beat the cream cheese with the powdered sugar and remaining 1 tablespoon orange juice until smooth to make the frosting.
- Spread the frosting over each cooled cupcake. Warm the raspberry preserves slightly and drizzle a small amount over the top of each one to create the bloody effect.
Notes
Warm the raspberry preserves just enough to make drizzling easy, but keep it thick so it stays on top of the frosting. If the cream cheese frosting feels too thick, add a few drops of orange juice to loosen it without changing the flavor. These cupcakes taste best the same day but can be stored in an airtight container in the fridge for one day if needed.
Course: Dessert
Cuisine: American
Equipment: Mixing Bowl, Cupcake Tin, Oven, Electric Mixer
Cuisine: American
Equipment: Mixing Bowl, Cupcake Tin, Oven, Electric Mixer