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Blood Orange & Rosemary Citrus Cupcakes

Blood Orange & Rosemary Citrus Cupcakes That Brighten Your Day

Enjoy vibrant Blood Orange & Rosemary Citrus Cupcakes that feature a unique flavor fusion, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free flour if needed.
  • 2 teaspoons Baking Powder Essential for leavening.
  • 1/2 teaspoon Salt Enhances flavors.
  • 1/2 cup Unsalted Butter Can be swapped for vegan butter.
  • 1 cup Granulated Sugar Try coconut sugar for a natural alternative.
  • 3 large Eggs Use flax eggs for a vegan substitute.
  • 1/2 cup Blood Orange Juice Regular orange or lemon juice works well as a substitute.
  • 1 tablespoon Blood Orange Zest Enhances citrus flavor.
  • 2 tablespoons Fresh Rosemary (chopped) Provides a fragrant note.
  • 1/2 cup Milk Almond milk or any plant-based option is perfect.
Glaze
  • 1/4 cup Blood Orange Juice Drizzle over the cooled cupcakes.
  • 1 cup Powdered Sugar Adjust to desired sweetness.

Equipment

  • Cupcake tin
  • Mixing bowls
  • whisk
  • Electric mixer
  • Spatula
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a standard cupcake tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat the softened butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the blood orange juice, zest, and chopped rosemary.
  6. Gradually fold the dry ingredients into the wet mixture, alternating with the milk.
  7. Spoon the batter into the prepared liners, filling each about two-thirds full.
  8. Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Cool the cupcakes in the tin for 5 minutes before transferring them to a wire rack.
  10. Drizzle the cooled cupcakes with the blood orange glaze.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Allow the cupcakes to cool completely before glazing for best results.

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