Blueberry and Orange Cupcakes
Bright, zesty, and bursting with juicy berries, these Blueberry and Orange Cupcakes are a delightful treat for any occasion! Featuring the vibrant sweetness of fresh orange juice and zest, paired with plump, juicy blueberries, these cupcakes strike the perfect balance of citrusy tang and fruity sweetness. With a tender, buttery crumb and a hint of vanilla, they make an irresistible dessert or snack. Easy to prepare and ready in under 40 minutes, these cupcakes are perfect for everything from tea parties to weeknight indulgence. Top them with creamy orange buttercream or tangy cream cheese frosting for an extra layer of decadence. Whether you’re hosting guests or simply treating yourself, these fruit-filled delights are guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 2 large Eggs
- 1 tablespoon Orange zest
- 0.25 cups Fresh orange juice
- 0.25 cups Milk
- 1 cup Fresh blueberries
- 1 teaspoon Vanilla extract
- 1 tablespoon All-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Stir in the orange zest, orange juice, milk, and vanilla extract until combined. The mixture may look slightly curdled at this stage; this is normal.
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
In a small bowl, toss the fresh blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cupcakes.
Gently fold the floured blueberries into the batter using a spatula.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Optionally, frost with your favorite cream cheese or orange buttercream frosting and garnish with extra blueberries or a sprinkle of orange zest before serving.
Nutrition Facts
Calories |
2424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 1450 mg | 63% | |
| Total Carbohydrate | 330.6 g | 120% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 174.9 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 208 mg | 16% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 729 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
