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Blood Orange Chardonnay Cupcakes

A recipe for Blood Orange Chardonnay Cupcakes! The Chardonnay cupcake base has light orange vanilla flavor and is topped with a Blood Orange Buttercream. 

Prep Time
20 mins
Cook Time
20 mins
Total Time
42 mins
Servings: 12 Cupcakes
Course: Dessert
Cuisine: International

Ingredients

Chardonnay Cupcakes:
  • 1/2 cup unsalted butter softened at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • Zest from 1 blood orange
  • 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 unsalted butter softened at room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Zest of 1 blood orange
  • 1/4 teaspoon salt
  • 2-4 tablespoons blood orange juice

Instructions

To make the Chardonnay Cupcakes:
    Cup of Yum
  1. Preheat oven to 350˚F. Line 12 muffin tins with cupcake liners or lightly grease. 
  2. 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.
  3. In a medium bowl, combine the flour, baking powder, baking soda, and salt. 
  4. In another bowl, whisk together the chardonnay and sour cream.
  5. 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. 
  6. 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:
  1. 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. 
  2. Slowly add the blood orange juice, just enough to create a smooth and creamy buttercream frosting.
  3. 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.