Blueberry And Orange Cupcakes Recipe

Indulge in the bright, citrusy flavors of these delightful blueberry orange cupcakes! This recipe, originally from Coup de Pouce magazine, combines moist, fluffy cupcakes bursting with blueberries and a tangy orange syrup for an unforgettable treat. Perfect for breakfast, brunch, or a special occasion.

Prep Time 20 mins
Cook Time 37 mins
Calories 203.5 kcal
Protein 5g
Rating Be the first
Blueberry And Orange Cupcakes 58

Recipe Actions

Share this recipe:

Recipe Author

Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Blueberry And Orange Cupcakes

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Blueberry And Orange Cupcakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Blueberry And Orange Cupcakes

  1. Preheat oven to 325°F (160°C). Line a muffin tin with 18 cupcake liners.
  2. In a large bowl, prepare the cake batter according to package directions. Add 1 cup water, 2 large eggs and 1/3 cup vegetable oil to the dry cake mix. Mix until smooth.
  3. Finely grate the zest of 1 orange. (Approximately 1 tablespoon)
  4. Gently fold in the orange zest into the batter.
  5. In a small bowl, toss 3/4 cup fresh blueberries with 1 tablespoon of all-purpose flour. This helps prevent them from sinking to the bottom.
  6. Gently fold the floured blueberries into the batter.
  7. Fill each cupcake liner about 2/3 full with batter.
  8. Top each cupcake with 1 tablespoon of fresh blueberries.
  9. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
  10. While the cupcakes are baking, prepare the syrup: Juice 1 orange to yield 1/4 cup of juice. Combine the orange juice with the remaining 1/4 cup of fresh blueberries in a small saucepan.
  11. Bring the blueberry-orange mixture to a simmer over medium heat. Reduce heat and simmer for 5 minutes, or until the blueberries have softened and released their juices.
  12. Remove from heat and let the syrup cool completely.
  13. Once the cupcakes have cooled completely, drizzle the blueberry syrup over the top. Garnish with extra orange zest, if desired.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

94g

Fat

5g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts European French The Americas American Vegetarian Spring Recipes Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation For Large Groups Low Protein Cupcakes Desserts Eggs Dairy Fruit Oven Easy Cakes Eggs Stove Top Dietary Low In Something Berries Blueberries Citrus Oranges Equipment Number Of Servings 3 Steps Or Less

Frequently Asked Questions

How long does it take to make Blueberry And Orange Cupcakes?

Blueberry And Orange Cupcakes takes about 57 minutes from start to finish — roughly 20 minutes to prepare and 37 minutes to cook.

How many calories are in Blueberry And Orange Cupcakes?

Blueberry And Orange Cupcakes has approximately 203.5 calories per serving, with about 5 g protein, 10 g carbohydrates and 12 g fat.

What ingredients do I need for Blueberry And Orange Cupcakes?

The key ingredients for Blueberry And Orange Cupcakes are White Cake Mix, Water, Eggs, Canola Oil, Orange, Frozen Blueberries. See the full list with measurements above.

Reviews

No reviews yet — be the first to share your thoughts on this recipe!

Write a Review