Cake flour is a low protein flour that has been milled into a fine consistency. For comparison, cake flour contains 6 to 8% protein, while all-purpose flour contains 9 to 12% (different brands will vary). Lower protein means, less gluten, which is why it's ideal for cakes and cupcakes.

What does a blood orange taste like?

The taste is reminiscent of a navel orange, but with a hint of raspberry.

Do I have to use blood oranges?

No, you can definitely use regular oranges! Feel free to use lemon or grapefruit too!

How do you determine gram measurements?

I use King Arthur's Weight Chart ! You just enter the name of an ingredient and a chart converts your volume metric into grams. It's so handy!

Orange Poppy Seed Cupcakes

Description

Blood Orange Poppy Seed Cupcakes made with extra-virgin olive oil, speckled with crunchy poppy seeds and topped with a delicious orange scented cream cheese frosting!

Ingredients

Scale

Orange Poppy Seed Cupcakes

3/4 Cup (90g) All-Purpose Flour
3/4 Cups (90g) Cake Flour *see note below
1 1/4 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Sea Salt
2 1/2 Teaspoons Poppy Seeds
3/4 Cup (150 grams) White Sugar
2 Teaspoons of Orange Zest **see note below
1/2 Cup + 1 Tablespoon (113g) Extra-Virgin Olive Oil
2 Large Egg, room temp
2/3 Cup (151g) Full-Fat Sour Cream (or Greek Yogurt), room temp
3 Tablespoons Blood Orange Juice (or regular orange juice)
1 Tablespoon Vanilla Paste or Extract

Orange Cream Cheese Frosting

8 Ounces (227g) Full-Fat Cream Cheese, room temp ***see note below
1/2 Cup (113g | 1 Stick) Butter, room temp
3 1/2 to 4 Cups (396g to 454g) Powdered Sugar
3 Tablespoons Blood Orange Juice
1/2 Teaspoon Vanilla

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Instructions

Position a rack in the center of your oven and preheat to 350ºF (176ºC).
Add muffin liners to a 12-cup muffin pan and set aside.
In a medium sized bowl, combine all-purpose flour, cake flour, baking powder, baking soda, poppy seeds and salt; set aside.
In a large mixing bowl, combine grated orange zest and white sugar. Using your fingers, rub the mixture together until it becomes fragrant.
With an electric mixer, whisk together the orange sugar mixture, extra-virgin olive oil and eggs until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl half way through.
Add the sour cream, blood orange juice and vanilla extract and mix until well combined. About 1 minute.
In 2 additions, sift in the dry ingredients (flour, baking powder, baking soda, poppy seeds & salt) and mix on low speed just until combined. Do not overmix!
Evenly distribute the batter into each cupcake liner, filling each about 2/3 full. Use a standard ice cream scoop to make distributing the batter into the liners much easier.
Bake for 16-18 minutes or until a toothpick comes out clean.
Allow cupcakes to cool completely before making the cream cheese frosting.
In a large mixing bowl, whisk together cream cheese and butter until smooth. Add 3 1/2 cups of powdered sugar, 3 tablespoons blood orange juice and 1/2 teaspoon of vanilla; mix on low speed until combined. If you’d like a thicker frosting, add another 1/2 cup of powdered sugar.
Transfer frosting to a piping bag fitted with a star tip and frost your cupcakes. Alternative, you can just spoon frosting onto your cupcakes and spread with an offset spatula for a rustic look. Enjoy!

Notes

*Cake Flour – If you don’t have cake flour on hand, you can use 1 1/2 Cups (180g) all-purpose flour.

**Orange Zest – If you’d like a stronger orange flavor, use 3 teaspoons.

***Full-Fat Cream Cheese – Use cream cheese from the block, not whipped cream cheese. I find that Philadelphia Cream Cheese brand has the best texture.

Prep Time: 20 Minutes
Cook Time: 16 to 18 Minutes