These Blood Orange Cupcakes With Cream Cheese Frosting & Blood Orange Curd are a delight for the senses. They are super moist and tender and loaded with that bright blood orange flavor. The smooth and creamy cream cheese frosting perfectly compliments the slight tartness of the blood orange curd that pools on top. Then they are finished off with a sweet candied blood orange wedge. The perfect combination of sweet and tart to make your taste buds tingle.
When blood orange season rolls around, I always try to come up with a unique way to incorporate them into recipes. There great flavor and vibrant color makes them the perfect addition to recipes. Lately I have had cupcakes on my mind so what better way to showcase these beauties then in a delicious cupcake. With a light and airy cake that is loaded with bright blood orange flavor then topped with a sweet and creamy cream cheese frosting. Now I could have stopped there and they would have been quite tasty but I really wanted more of that blood orange flavor, that is when the blood orange curd came to mind. It’s sweet and tangy and brings a real punch of blood orange flavor to these cupcakes and that candied blood orange, well that was just a bonus.
Why You Will Love These Cupcakes
- Flavor: With the blood orange zest and blood orange juice added to the cupcakes, then the blood orange curd drizzled on top and lets not forget that candied blood orange wedge, they pack a real punch of blood orange flavor.
- Texture: These cupcakes are so light and airy. It’s like biting into a tasty blood orange cloud.
- Presentation: With that bright blood orange color, these cupcakes have great presentation.
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Tips For Making These Cupcakes
- Prep Work: It is best to make the curd and the candied orange slices ahead of time. I like to do it a day in advance, this way the curd has time to set and the candied orange slices have time to dry.
- Room Temperature Ingredients: It is very important to have your ingredients at room temperature. This will allow them to incorporate into each other easily.
- Intense Flavor: These cupcakes will get there flavor from fresh squeezed blood orange juice but to get a more intense blood orange flavor I incorporated the zest as well. You are going to want the zest to be very fine. You accomplish this by using a Microplane. They are perfect for finely zesting citrus.
- Mixing Your Batter: As with all batters, do not over mix. Over mixing leads to a more dense cake. This batter calls for beaten egg whites to be folded into the batter. You are going to want to do this gently with a rubber spatula, scooping up the batter from the bottom and folding it over the top until you no longer see the white streaks. It is important to do this gently as to not deflate your egg whites.
- Liners: You always want to line your cupcake trays with paper Cupcake Liners. This will not only prevent sticking but also allow for an easy clean up.
- Mixing Bowls: Having Mixing Bowls in a variety of sizes help in the preparation of any recipe.
Ingredients Needed To Make These Cupcakes
- Blood Oranges: These are the star of the show. A citrus fruit known for its vibrant color. They are slightly sweeter and less acidic than regular oranges.
- Flour: This recipe calls for Cake Flour. Cake flour has a lower protein content which produces a softer fluffier cake.
- Sugar: For this recipe you are going to want to use a Granulated Sugar.
- Baking Powder: This is the leavening agent. This will allow your cupcakes to rise, giving them a domed top.
- Salt: A small amount of salt will intensify the flavor of these cupcakes.
- Eggs: Make sure your eggs have come to room temperature. This will allow them to incorporate into the other ingredients easily. For the cupcakes you are going to want to separate your eggs. Beating your egg whites and folding them into the cupcakes will make them light and fluffy.
- Avocado Oil: I like to use Avocado Oil for its neutral flavor and health benefits but if you would rather use a vegetable oil that is fine.
- Milk: Whole or 2%.
- Cream Of Tarter: Cream Of Tarter Is used in the egg whites to help them keep there shape once beaten.
- Butter: Cut into small pieces so that they can melt easily into the curd.
- Cream Cheese: At room temperature will create a smooth and creamy frosting.
- Powdered Sugar: Powdered Sugar Is the perfect sweetener for frosting.
- Vanilla Extract: I always opt for Pure Vanilla Extract Due to its intense vanilla flavor.
Blood Orange Cupcakes With Cream Cheese Frosting & Blood Orange Curd
Course: DessertDifficulty: Medium12
servingsThese Blood Orange Cupcakes With Cream Cheese Frosting & Blood Orange Curd are a delight for the senses. They are super moist and tender and loaded with bright blood orange flavor. Then are perfectly topped with a creamy cream cheese frosting and a puddle of blood oranges curd, then finished off with a wedge or candied blood orange.
Ingredients
- For The Candied Blood Orange
2 -3 Blood oranges, thinly sliced
1 Cup water
1 Cup granulated sugar
- For The Blood Orange Curd
2 Tablespoons blood orange zest, about 2 oranges
6 Tablespoons blood orange juice
4 Egg yolks
2 Tablespoons granulated sugar
4 Tablespoons unsalted butter
1/4 Teaspoon salt
- For The Cupcakes
1 1/2 Cups Cake Flour
3/4 Cup Granulated Sugar
1 1/2 Teaspoon baking powder
1/2 teaspoon Salt
3 Eggs, separated
1/4 Cup avocado oil
1/4 Cup whole or 2% milk
1 Teaspoon blood oranges zest
3 Tablespoons fresh squeezed blood oranges juice
1/4 Teaspoon Cream Of Tartar
- Cream Cheese Frosting
1 (8oz.) Package cream cheese, softened
1/2 Cup unsalted butter, softened
4 Cups Powdered Sugar
2 Teaspoons Pure Vanilla extract
Directions
- For The Candied Blood Orange
- Place the water and granulated sugar in a large saucepan over medium heat. Cook stirring occasionally until sugar has completely dissolved.
- Meanwhile slice your blood oranges, skins and all into very thin slices. Place the slices in the saucepan in a single layer and cook for 45 minutes, flipping half way through cooking.
- Remove orange slices from the liquid and place on a wire rack to cool and dry.
- For The Blood Orange Curd
- Add the blood orange zest and the sugar in a small saucepan. Use your fingers to massage the zest into the sugar, releasing there oils.
- Add juice, egg yolk and salt and whisk to combine. Set saucepan over medium heat and cook, stirring constantly until curd starts to thicken and registers 170º on a candy thermometer, about 5 to 6 minutes.
- Place butter in a small bowl and top with a mesh strainer. Pour the curd through the sieve into the bowl and stir until butter melts. Set to the side to cool. Once cooled, cover and place in the refrigerator to set.
- For The Cupcakes
- Preheat oven to 350º. Line 12 cupcakes rounds with paper liners and set to the side.
- Add the sugar and zest to a small bowl and rub together with your fingers to release the oils in the zest. Set to the side.
- In a large mixing bowl whisk together the flour, baking powder and salt until combined.
- To a separate large mixing bowl whisk the sugar / zest mixture together with the egg yolks, oil, milk and blood orange juice until incorporated. Add the dry ingredients and mix to combine.
- To the bowl of a stand mixer fitted with a whisk attachment or in a large bowl using a hand mixer, beat the egg whites and cream of tartar until stiff peeks form.
- Gently fold your egg whites into your batter until just incorporated, being careful not to over mix and deflate the egg whites. Pour batter into prepared cupcake trays to about 3/4 full. Place in the preheated oven and bake for 20 to 25 minutes or until they bounce back when touched. Remove from oven and allow to cool completely on a wire rack.
- For The Cream Cheese Frosting
- To the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese and butter until smooth. Shut off the mixer and add the powdered sugar. Beat on low speed until incorporated. Add the vanilla extract and continue beating until smooth.
- To Assemble The Cupcakes
- Frost the tops of each of the cupcakes, leaving an indentation in the centers.
- Remove curd from the refrigerator and place in a large piping bag fitted with a small round tip. Pipe a small amount of curd in the center of each cupcake, filling the indentation. Decorate each cupcake with a wedge of candied blood orange and serve.
- Enjoy.
