Bewitching Blood Orange Cupcakes (A Treat for Grown-Ups!)
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Halloween isn’t just for the kids — and neither are the treats. These Bewitching Blood Orange Cupcakes bring a little magic to every spooky celebration. Made with our vibrant Navel Orange Olive Oil and a splash of Gravenstein Apple Balsamic, they strike the perfect balance of bright citrus and silky sweetness… with a mischievous twist.
Whether you’re hosting a Halloween party or playing the ghosting game (drop a treat and disappear before anyone spots you 👻), these cupcakes guarantee you’ll be the one everyone remembers. Top them with playful little witch hats and you’ve got a dessert that’s festive, flavorful, and just the right amount of spooky.
Pick up your flavors at The Little Shop — then conjure up a batch of cupcakes that will charm every grown-up ghoul in the room. 🎃✨
Bewitching Blood Orange Cupcakes
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Author:
The Little Shop of Olive Oils
Servings
12
Prep Time
15 minutes
Cook Time
18-20 minutes
A bewitching blend of blood orange, olive oil, and sweet balsamic — the perfect grown-up Halloween cupcake.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ tsp baking soda
- ½ tsp salt
- 1 large egg
-
½ cup Blood Orange Olive Oil (from The Little Shop of Olive Oils)
- ½ cup buttermilk
-
1 tsp Gravenstein Apple Balsamic (from The Little Shop of Olive Oils)
-
Zest of 1 orange
- 1 cup (2 sticks) unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 2–3 Tbsp fresh blood orange juice (from 1 blood orange)
- 1 tsp Gravenstein Apple Balsamic
- Pinch of salt
-
Optional - Black fondant (for tiny witch hats)
-
Optional - Edible glitter or extra zest for garnish
Directions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
In a separate bowl, combine egg, Blood Orange Olive Oil, buttermilk, Gravenstein Apple Balsamic, and blood orange zest.
- Add wet ingredients to dry and stir until just combined — don’t overmix.
- Divide batter evenly between cupcake liners (about ⅔ full).
- Bake 18–20 minutes or until a toothpick inserted comes out clean.
- Cool in pan 5 minutes, then transfer cupcakes to a wire rack to cool completely.
For frosting: Beat butter until creamy. Gradually add powdered sugar, then orange juice, balsamic, and salt. Blend until smooth and fluffy.
- Frost cooled cupcakes generously, then decorate with fondant witch hats or a dusting of zest for a magical finish.
Recipe Note
- Olive oil keeps the cupcakes extra moist with a delicate crumb — no butter needed!
- Add a tiny drop of gel food coloring to the frosting if you want an extra “blood-orange glow.”
- Buy or Make the fondant hats a day ahead if gifting or hosting — they hold up beautifully.