These blood orange cupcakes are a fun twist on the classic cupcake, featuring a lovely balance of rich chocolate and zesty blood orange. Using olive oil adds unique moisture and depth; you won’t believe how good these will taste!
This recipe tackles gaps in background context, nutrition details, troubleshooting, storage guidance, and dietary variations, offering clearer serving ideas and practical make-ahead tips.
I remember one busy weeknight when I had some unexpected guests, and I wanted to whip up something that felt special yet easy. These cupcakes came to my rescue! The challenge was not overmixing the batter, which can be tricky if you’re in a hurry.
What’s great about this recipe is that it takes about an hour from start to finish, with just 15-17 minutes in the oven. The result? Moist cupcakes with a delightful citrus kick that surpass traditional ones. A treat like that always makes baking worth it!
If you’re looking for a fresh twist, check out my Orange Olive Oil Cupcakes for more delightful flavors!
Table of contents
Why You Will Love This Recipe
- Moist and Rich Texture , The olive oil in these blood orange cupcakes keeps them wonderfully moist. Olive oil adds a unique richness that’s hard to replicate, ensuring each bite is satisfying.
- Citrus Burst , Blood orange juice and zest infuse these cupcakes with vibrant citrus flavors. This delightful pairing makes each cupcake refreshing and adds a zesty kick, perfect for brightening up any occasion.
- Simple Ingredients , The recipe relies on straightforward pantry staples like flour, cocoa powder, and sugar. You won’t need to hunt for fancy items, making it an approachable treat for everyday bakers.
- Make-Ahead Convenience , These cupcakes can be baked ahead of time and stored snugly. They stay fresh, allowing you to enjoy them for days, making your dessert planning hassle-free.
Chocolate Cupcakes with Olive Oil Blood Orange
- Prep Time: 45 minutes
- Cool Time: 0 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour
- Yield: 14-16 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Moist chocolate cupcakes made with extra-virgin olive oil and bright blood orange, finished with a blood orange buttercream.
Ingredients
- 1 cup (120g) all-purpose flour, unbleached
- 1/3 cup (40g) Dutch process cocoa powder, unsweetened
- 1/3 cup (80ml) extra virgin olive oil
- 1/21/2 teaspoon (2g) baking powder
- 1/21/2 teaspoon (2g) baking soda
- 1/21/2 teaspoon (3g) fine sea salt
- 3/4 cup (150g) sugar, superfine
- 11/2 teaspoon (2g) orange zest
- 3/4 cup (180ml) whole milk, room temperature
- 1 large egg, room temperature
- 11/2 teaspoon (5ml) Amoretti Natural Blood Orange Artisan Flavor
- 11/2 teaspoon (5ml) Amoretti Natural Vanilla Bean Artisan Flavor Paste
- 1/4 cup (60ml) blood orange juice, freshly squeezed
- 1 cup (120g) powdered sugar
- 1/4 cup (60ml) blood orange juice
- 3 tablespoons (45ml) light corn syrup
- Pinch fine sea salt
- 1 cup (225g) unsalted butter, room temperature
- Optional: 1-21/2 teaspoons Amoretti Artisan Flavor
- Optional: 2-4 tablespoons powdered sugar for texture adjustments
- Optional: Candied orange slices for garnish
Instructions
- Step 1: Preheat Your Oven: Begin by preheating your oven to 350 degrees F. This step is important because a properly heated oven ensures that your blood orange cupcakes rise evenly and develop a light texture.
- Step 2: Sift Your Dry Ingredients: Sift together your flour, cocoa powder, baking soda, and salt in a bowl. This technique helps to remove any lumps and ensures that the leavening agents are evenly distributed, which is crucial for achieving a fluffy cupcake.
- Step 3: Rub Zest into Sugar: In another bowl, rub the orange zest into the sugar until fragrant, which should take about 30 seconds. This method activates the oils in the zest, intensifying the citrus aroma throughout your cupcakes.
- Step 4: Combine Wet Ingredients: Whisk the milk, egg, orange sugar mixture, olive oil, and any flavorings together. Warm milk combines better with the sugar, ensuring a smooth batter, so consider letting it sit out for a bit before using.
- Step 5: Mix Together Batter: Gently add the wet ingredients into the dry mixture and incorporate until smooth. Take care not to over-mix, as this can lead to dense cupcakes; a few lumps are fine.
- Step 6: Fill and Bake: Spoon the batter into your muffin tins and bake for 15-17 minutes. To check for doneness, insert a toothpick into the center – if it comes out clean, your cupcakes are ready!
- Step 7: Prepare the Frosting: While cupcakes cool, mix powdered sugar, blood orange juice, corn syrup, and salt in a saucepan. Heat this mixture to ensure the sugar dissolves completely, resulting in a smooth frosting.
- Step 8: Incorporate Syrup into Butter: Once your syrup has cooled, incorporate it into whipped butter gradually. This approach helps achieve a light and fluffy frosting texture, so do not rush this step!
- Step 9: Frost and Garnish: Pipe the frosting onto the cooled cupcakes, and if desired, add candied orange slices for a decorative touch. Remember to keep your piping bag cool; warm frosting can melt and lose shape.
Notes
- Frosted cupcakes: Store in an airtight container at room temperature for up to 2 days.
- Unfrosted cupcakes: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- If the cupcake batter seems dry after mixing, add 1 tablespoon of milk to achieve the ideal consistency before filling the pans.
- For flat cupcakes, check that your baking powder is fresh, as it should be within 6 months for best results.
- If your frosting is not coming together, let the butter sit at room temperature for 10 minutes before mixing, ensuring a smooth texture.
- If the frosting is too runny, add 2 tablespoons of powdered sugar at a time, mixing well until you achieve the desired thickness.
- To serve, allow the cupcakes to come to room temperature if stored in the refrigerator.
- Serve with a fresh glass of milk or a cup of herbal tea for a delightful pairing.
- Substitute all-purpose flour with gluten-free flour blend using the same measurements if needed.
- For a vegan version, use flax eggs in place of the egg and a non-dairy milk alternative.
- Use unbleached all-purpose flour for a classic texture that helps create a soft crumb essential for fluffy cupcakes.
- Opt for robust, extra-virgin olive oil to infuse a subtle fruitiness and moisture. Freshly squeezed blood orange juice is key for brightening the cupcakes with a zesty kick.
- Use room-temperature large eggs for better mixing and moisture as they help the batter emulsify for a smooth texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- All-purpose flour: Use unbleached all-purpose flour for a classic texture. It helps create a soft crumb that’s essential for fluffy cupcakes.
- Cocoa powder: Go for unsweetened dark cocoa powder for richer chocolate flavor. It adds depth, so don’t skip this step!
- Blood orange juice: Freshly squeezed juice is key for brightening the cupcakes with a zesty kick. Bottled juice can lack the same vibrant taste.
- Olive oil: Opt for a robust, extra-virgin olive oil to infuse a subtle fruitiness and moisture. It keeps the cupcakes tender and mouthwatering.
- Granulated sugar: I recommend using superfine sugar for even distribution in your batter. It helps achieve a nice rise and sweetness without grittiness.
- Eggs: Use room-temperature large eggs for better mixing and moisture. They help the batter emulsify for a smooth, even texture.
- Baking soda: This leavening agent is crucial for fluffy cupcakes. Make sure it’s fresh, as old baking soda can lead to dense results.
- Vanilla extract: A splash of good quality vanilla extract enhances the flavor. It balances the richness of the chocolate and olive oil perfectly.
- All-purpose flour: Use unbleached all-purpose flour for a classic texture. It helps create a soft crumb that’s essential for fluffy cupcakes.
- Cocoa powder: Go for unsweetened dark cocoa powder for richer chocolate flavor. It adds depth, so don’t skip this step!
- Blood orange juice: Freshly squeezed juice is key for brightening the cupcakes with a zesty kick. Bottled juice can lack the same vibrant taste.
- Olive oil: Opt for a robust, extra-virgin olive oil to infuse a subtle fruitiness and moisture. It keeps the cupcakes tender and mouthwatering.
- Granulated sugar: I recommend using superfine sugar for even distribution in your batter. It helps achieve a nice rise and sweetness without grittiness.
- Eggs: Use room-temperature large eggs for better mixing and moisture. They help the batter emulsify for a smooth, even texture.
- Baking soda: This leavening agent is crucial for fluffy cupcakes. Make sure it’s fresh, as old baking soda can lead to dense results.
- Vanilla extract: A splash of good quality vanilla extract enhances the flavor. It balances the richness of the chocolate and olive oil perfectly.
Recipe Tips
- If the cupcake batter seems dry after mixing, add 1 tablespoon of milk to achieve the ideal consistency before filling the pans.
- For flat cupcakes, check that your baking powder is fresh before use, as it should be within 6 months for best results.
- If your frosting isn’t coming together, let the butter sit at room temperature for 10 minutes before mixing, ensuring a smooth texture.
- When the cupcakes are done baking, test with a toothpick 17 minutes into baking; if it comes out clean, they are ready.
- If the frosting is too runny, add 2 tablespoons of powdered sugar at a time, mixing well until you achieve the desired thickness.
Serving Suggestions
Serve the blood orange cupcakes alongside a scoop of vanilla ice cream or a dollop of whipped cream. A fresh fruit salad or citrusy yogurt can complement the flavors well.
Use the batter to make mini cupcakes or a layered cake. Add to your dessert table for celebrations or casual family gatherings.
Top with a drizzle of blood orange glaze or cream cheese frosting. You can also sprinkle candied orange zest for a vibrant finish.
Recipe variations
- You can use whole wheat flour instead of all-purpose flour for a nuttier flavor in these blood orange cupcakes.
- Add ½ teaspoon of cinnamon or cardamom to the dry ingredients for a warm, spiced undertone that complements the blood orange.
- Either Greek yogurt or sour cream can be used in place of whole milk to create a denser and creamier cupcake texture.
- If serving guests, consider making 2-3 batches of these cupcakes, which will yield approximately 30-48 cupcakes depending on portion size.
Save This Recipe!
How to Store?
To keep your blood orange cupcakes fresh and delicious, follow these storage tips:
Room Temperature: Store cupcakes in an airtight container at room temperature for up to 2 days. This method maintains their texture and flavor.
Refrigeration: Place cupcakes in an airtight container and refrigerate for up to 5 days. This helps prolong freshness while modifying texture slightly.
Freezing: Wrap cupcakes in plastic wrap or aluminum foil, then place in a freezer-safe container for up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
If you enjoyed this blood orange cupcakes or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
