1.5 hours with resting time
Makes 12
All Year, Winter

These airy, orange-spiked cupcakes are a step up from the usual plain vanilla version. Using a blender and fresh fruit, they are deceptively easy to make and are sure to become a family favourite. The fluffy moist cake paired with the sweet creamy icing is a match made in heaven.


  1. Preheat oven to 180 degrees.
  2. Line a 12-cup cupcake tin with cupcake liners.
  3. Wash and dry two blood oranges, cut one of the oranges in half and set one half aside to make the icing later.
  4. Zest the skin from the remaining one and a half oranges. 
  5. Roughly cut the pith (the white tissue between the fruit flesh and the skin) off the fruit and discard. Chop the fruit into smaller chunks removing any seeds.
  6. Add chopped oranges, zest, oil, eggs, sugar and vanilla to a blender jar and blend until smooth.
  7. Add the flour to a large mixing bowl, and gradually pour in the wet orange mixture, stirring with a wooden spoon or spatula until just combined. Do not over-mix the batter.
  8. Pour the batter into the pre-prepared cupcake tin, until they are a little less than ⅔ full (any more will result in overflow while baking).
  9. Bake for 15 – 20 minutes or until a skewer inserted into the middle comes out dry. Cool cupcakes on a rack before icing.
  10. To make the icing, zest and juice the remaining orange half.
  11. In a medium mixing bowl combine the butter, cream cheese, powdered sugar, salt, 2 tbsp orange juice & 1 tsp zest. Beat with an electric beater until creamy, add more sugar if it is too loose to pipe.
  12. Pipe onto cooled cupcakes and decorate with orange slices or zest as desired.

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