Blood Orange Cupcakes with Candied Blood Oranges

These little beauties are a tasty treat on a sunshiny day when you’re craving bright colours and a zesty treat! They’re easy to make and perfect for sharing with friends. If blood oranges are out of season, navel oranges are a perfect substitute! Go Ahead…Play With Your Food!


  • 1 cup organic cane sugar
  • 3 large eggs, at room temperature
  • 1 cup Olive Us Blood Orange Olive Oil
  • 2 teaspoons vanilla extract
  • ½ cup 11%MF yogurt
  • Zest of 1 blood orange (or navel orange), about 1 Tbsp
  • ½ cup blood orange juice (or orange juice), about 2 blood oranges or 1 navel orange
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon Olive Us Lemon Twist sea salt

Blood Orange Buttercream

  • 2 Tbsp Olive Us Blood Orange Olive Oil
  • 1 Cup butter (or half butter, half cream cheese), room temperature
  • Zest of 2 blood oranges (or 1 navel orange)
  • 2 tsp vanilla
  • 3 cups icing sugar
  • 1/4 tsp cream of tartar
  • Red food coloring or beet juice (optional)

Candied Blood Oranges (optional)


Candied Blood Oranges:

Slice blood oranges into 3/4cm slices. In a large pot over medium-high heat add the water, orange slices, and 2 cups of the sugar. Bring to a boil. Lower heat and simmer for 10 minutes. Remove from heat and set aside for 1hr15. Add 1/3C sugar and bring the mixture to a boil again. Lower heat and simmer for 10 minutes. Remove from heat and set aside for 1hr15. Add the remaining 1/3C sugar and bring to a boil. Lower heat and simmer for 10 minutes. Remove from heat and set aside for 1hr15. Place a wire rack on a sheet pan or easily cleaned surface and remove the slices from the syrup, letting them drip over the pot briefly before laying them on the rack. Let dry overnight or for 12 hours.


Preheat oven to 375F. Line muffin tins with liners (makes about 22).

In a large bowl whip together the eggs and sugar until light and fluffy (about 2 minutes). Slowly drizzle in the olive oil while beating with the hand mixer until fully incorporated. Add the vanilla, yogurt, zest, and juice. Mix until incorporated. Sift in flour, baking powder, and salt in 3 additions and stir until just combined. Scrape the bowl and stir briefly to incorporate. Fill muffin tins two thirds of the way full. Bake for 22-24 minutes (rotating halfway through) or until the tops are golden and a toothpick comes out clean. Remove from the oven and let cool on a wire rack.

While the cupcakes are cooling, make the icing. In a large bowl, whip together the butter and olive oil. Mix in zest and vanilla. Add the cream of tartar and icing sugar in 3 additions and whip until light and fluffy. Add coloring if desired.

Add the buttercream to a piping bag (or ziplock with the corner cut off) and ice the cooled cupcakes. Top with candied blood orange slices and enjoy!

Cake adapted from 

Candied oranges adapted from 

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