Blood Orange Chardonnay Cupcakes
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Unrated
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Prep Time
20 mins
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Cook Time
22 mins
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Total Time
42 mins
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Servings
12 Cupcakes
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Course
Dessert
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Cuisine
International
Blood Orange Chardonnay Cupcakes
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A recipe for Blood Orange Chardonnay Cupcakes! The Chardonnay cupcake base has light orange vanilla flavor and is topped with a Blood Orange Buttercream.
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Ingredients
Chardonnay Cupcakes:
- 1/2 cup butter softened at room temperature, unsalted
- 1 cup granulated sugar
- 2 egg large
- blood orange zest from 1
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chardonnay
- 1/2 cup sour cream
Blood Orange Buttercream:
- 1 cup butter softened at room temperature, unsalted
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- blood orange zest of 1
- 1/4 teaspoon salt
- 2-4 tablespoons blood orange juice
Instructions
To make the Chardonnay Cupcakes:
- Preheat oven to 350˚F. Line 12 muffin tins with cupcake liners or lightly grease.
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer, beat together the butter and granulated sugar. Beat in the eggs one at a time, followed by the orange zest and vanilla extract.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the chardonnay and sour cream.
- Mix 1/3rd of the flour mixture into the butter until just incorporated, followed by half of the chardonnay sour cream, 1/3rd of the flour, the remaining chardonnay sour cream, and the remaining flour.
- Transfer the mixture to the prepared muffin tins, filling the 2/3 full (I used an ice cream scoop). Bake in preheated oven just until cooked through and a toothpick inserted in the center comes out clean, about 22 minutes. Allow to cool on wire racks.
To make the Blood Orange Buttercream:
- In the bowl of a stand mixer fitted with a whisk or a large bowl with a hand mixer, beat together the softened butter and powdered sugar. Mix in the vanilla extract, orange zest, and salt.
- Slowly add the blood orange juice, just enough to create a smooth and creamy buttercream frosting.
- Transfer to a piping bag fitted with desired tip and pipe onto cooled, room temperature cupcakes. If desired, top with slices of blood orange for garnish.
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