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Honeybell Orange Cupcakes Recipe


Cupcakes with a twist of orange!


  • 1 3/4 cup all-purpose flour
  • 1 cup sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 Tbsp. Olive Basin Honeybell Orange White Balsamic Vinegar
  • 1/3 cup Olive Basin Blood Orange Infused Extra Virgin Olive Oil
  • 1 Tbsp. orange zest
  • 1/4 cup orange juice
  • 3/4 cup water
  • Vanilla frosting - store bought or your favorite recipe
  • 1 Tbsp. Olive Basin Blood Orange Extra Virgin Olive Oil
  • 1/4 cup sprinkling sugar
  • 1 Tbsp. orange zest


Preheat oven to 350 degrees. Lightly grease muffin tin or use liners. Set aside.
Sift together flour, sugar, baking soda, and salt. In a separate bowl, combine Honeybell Orange Balsamic Vinegar, Blood Orange Infused Extra Virgin Olive Oil, orange zest, orange juice, and water. Pour into the flour mixture and mix until smooth.
Fill muffin cups 2/3 full. Bake for 18-20 minutes. Remove from oven and let cool. If you are using liners, gently remove from the pan after one minute.

To Frost:
Stir 1 Tablespoon of Blood Orange Infused Olive Oil into the frosting. Frost each cupcake. Combine sprinkling sugar with the remaining orange zest. Sprinkle cupcakes with the orange-sugar mixture.

Blood Orange Infused Extra Virgin Olive Oil Honeybell Orange Balsamic Vinegar Cupcakes

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