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Blood Orange Chardonnay Cupcakes

Blood Orange Chardonnay Cupcakes

Course Dessert
Keyword blood orange, buttercream, cake, chardonnay, cupcake, mulled wine
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12 Cupcakes

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:

  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.