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Blood Orange Lemon Cupcakes

Blood Orange Lemon Cupcakes

  • Author: Laura | Tutti Dolci
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 18 cupcakes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Celebrating citrus season with blood orange lemon cupcakes filled with tangy lemon curd and topped with blood orange frosting!


Ingredients

Lemon Curd

  • 1 1/2 tsp Sunkist® lemon zest
  • 6 Tbsp Sunkist® lemon juice
  • 1/2 cup sugar
  • pinch of salt
  • 2 large eggs, at room temperature
  • 1/4 cup unsalted butter, cut into small pieces

Cupcakes

  • 2 1/2 cups cake flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 1 Sunkist® Blood orange, zested
  • 1 Sunkist® lemon, zested
  • 1 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 3/4 cup low-fat buttermilk, at room temperature
  • 1/2 cup plain fat-free Greek yogurt, at room temperature

Blood Orange Frosting

  • 1 1/2 cups unsalted butter, at room temperature
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 4 cups powdered sugar
  • 1/4 cup Sunkist® Blood orange juice, strained
  • 1 tsp Sunkist® lemon juice

Instructions

  1. For the curd, whisk together lemon zest, juice, sugar, salt, and eggs in a heavy saucepan. Cook over moderately low heat, whisking constantly, until slightly thickened. Add butter a few pieces at a time, whisking constantly until melted, before adding more butter. Continue until curd is smooth and thickened, and coats the back of a spoon (about 5 minutes total).
  2. Strain curd through a fine mesh sieve into a bowl. Press a piece of plastic directly on the surface, and chill until cold – at least one hour.
  3. Preheat oven to 350°F and line two 12-cup standard muffin pans with baking cups.
  4. Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in Blood orange zest, lemon zest, and vanilla. Add eggs one at a time and beat until combined. Combine buttermilk and Greek yogurt in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture).
  5. Use a medium cookie scoop coated with nonstick spray to fill each baking cup 2/3 full of batter.
  6. Bake for 18 to 20 minutes, until cupcakes spring back to the touch and a toothpick inserted in the center comes out clean. Let cupcakes cool in pans on wire racks for 2 minutes before removing from pans to cool completely.
  7. For the frosting, beat butter and salt in a large mixer bowl on medium speed until light and fluffy. Beat in vanilla. Mix in powdered sugar on low speed 1 cup at a time until incorporated, scraping down bowl as needed. Add Blood orange juice and lemon juice and mix in on low speed until smooth. Increase speed to medium-high and beat frosting for 1 minute, until light and airy.
  8. To fill the cupcakes, use a small paring knife to cut a small cone out of the center of each cupcake. Fill each cupcake with a spoonful of lemon curd.
  9. Transfer frosting to a large piping bag fitted with a large star tip and decorate cupcakes. Chill 20 minutes before serving.
  10. Store leftover cupcakes covered in the refrigerator up to 3 days. Bring to room temperature before serving.

Notes

Cake Flour Substitute: For every cup of flour called for in a recipe, place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch and use as a substitute for 1 cup cake flour.

Make Ahead: Lemon curd can be made 1-2 days ahead and chilled before using.

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