Blood Orange & Rosemary Citrus Cupcakes
Moist citrus cupcakes scented with fresh blood orange and rosemary.
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 2 large eggs at room temperature
- 1/2 cup freshly squeezed blood orange juice
- Zest of 1 blood orange
- 2 tbsp fresh rosemary finely chopped
- 1/2 cup whole milk at room temperature
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- In a large bowl, beat the softened butter and granulated sugar with a hand mixer on medium speed for 3 to 4 minutes, until pale and fluffy.
- Add the eggs to the butter mixture one at a time, beating well after each addition until the batter is smooth.
- Mix in the blood orange juice, blood orange zest, and chopped rosemary until evenly distributed.
- Add one-third of the flour mixture to the wet ingredients and mix on low just until combined, then add half of the milk and mix briefly. Repeat with another third of the flour, the remaining milk, and finish with the last third of the flour, mixing only until the batter is smooth.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting or serving.
Notes
- Use finely chopped rosemary so the flavor is gentle and evenly distributed in the cupcakes.
- For extra citrus flavor, lightly brush the warm cupcakes with a little additional blood orange juice before cooling completely.
- For extra citrus flavor, lightly brush the warm cupcakes with a little additional blood orange juice before cooling completely.