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front view of blood orange cupcakes with mascarpone frosting
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Blood orange cupcakes

Prep Time 15 minutes
Cook Time 25 minutes
Servings 12 cupcakes
Calories 323kcal
Author Katie Beck

Ingredients

For the blood orange cupcakes

  • 1 ½ cups cake flour
  • ¾ cup sugar
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 eggs yolks
  • 3 egg whites
  • ¼ cup vegetable oil
  • ¼ cup water
  • 3 tablespoon blood orange juice
  • 1 teaspoon blood orange zest
  • ¼ teaspoon cream of tartar for the egg whites

For the mascarpone frosting

  • 1 cup heavy cream
  • 1 tablespoon of powdered sugar
  • 2 teaspoon vanilla bean paste or use 2 teaspoons of vanilla bean paste, or 1 teaspoon of vanilla extract
  • 1 cup mascarpone cheese NOT at room temperature

Instructions

To make the cupcakes

  • Heat the oven to 350 and have a rack in the middle of the oven. Line 24 cupcake rounds with paper liners.
  • Put the sugar in a small bowl and add the zest. With your fingers rub the zest into the sugar really well. This will release the oils in the zest and make for a super fragrant cupcake. Then in a bowl, sift together the flour, sugar/zest combo, baking powder and salt.
  • In a large bowl whisk the egg yolks, oil, water, blood orange juice until super smooth and well incorporated. Add the dry mixture to this and whisk to combine.
  • With a stand mixer of handheld )whatever you have), beat the egg whites and cream of tartar with the whisk attachment until stiff peaks start to form.
  • Using a spatula, GENTLY fold the egg whites into the cake batter. Only do this until mildly incorporated - this part is important because you do not want to deflated the whipped egg whites.
  • Scoop batter into the cupcake liners and bake on the middle rack for about 25 minutes. They will rise nicely and be springy when you touch the center of the cupcakes. Turn the oven off, and crack open the oven about ¼ or halfway to SLOWLY bring down the temperature. This will ensure the cupcakes don't fall and deflate. Cool this way for a half hour and then remove from oven and cool on a wire rack completely.

To make the mascarpone frosting

  • Whip the heavy cream, powdered sugar and vanilla until soft peaks form. Set aside. In a separate bowl, but using the same whisk attachment, best the mascarpone for about five minutes on high until light and airy. With a spatula, fold the mascarpone into the whipped cream.
  • When the cupcakes are completely cooled pipe or spread the frosting on top.

Notes

These can be stored in fridge for up to three days, covered. Take out of the fridge 30 minutes before eating.

Nutrition

Calories: 323kcal | Carbohydrates: 27g | Fat: 22g