Description
Delight in the festive flavors of these Cranberry Orange Cupcakes, featuring moist, tender cake infused with fresh orange juice and zest, studded with vibrant cranberries, and topped with a luscious orange cream cheese frosting. Perfect for holiday gatherings or any time you crave a citrusy, berry-inspired treat.
Ingredients
Scale
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons orange zest (from about 2 oranges)
- 1/2 cup whole milk or buttermilk
- 1 cup fresh or frozen cranberries, coarsely chopped
Orange Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tablespoon orange zest
- 1 tablespoon freshly squeezed orange juice
- 1/2 teaspoon vanilla extract
- Extra orange zest, for garnish
- Sugared cranberries (optional, for decoration)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and make removal easy.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside to ensure it’s ready to incorporate evenly into the batter.
- Cream Butter and Sugar: Using a hand mixer or stand mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 2-3 minutes. This step incorporates air, which helps create tender cupcakes.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the orange zest and freshly squeezed orange juice for a burst of citrus flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk (or buttermilk), beginning and ending with the dry ingredients. Mix each addition until just combined to avoid overmixing, which can make cupcakes tough.
- Fold in Cranberries: Gently fold the coarsely chopped cranberries into the batter to distribute them evenly without breaking them up too much.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake Cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. This ensures the cupcakes are fully cooked but still moist.
- Cool Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Frosting warm cupcakes can cause the frosting to melt.
- Prepare Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until the frosting is smooth and fluffy. Stir in the orange zest, freshly squeezed orange juice, and vanilla extract. Adjust the consistency by adding more orange juice if the frosting is too thick, or more powdered sugar if it’s too thin.
- Frost Cupcakes: Once completely cool, frost the cupcakes generously using a piping bag or spatula for a beautiful and flavorful finish.
- Garnish and Serve: Decorate with extra orange zest or sugared cranberries if desired for a festive touch. Serve and enjoy your delicious cranberry orange cupcakes!
Notes
- For best results, use fresh cranberries when in season; frozen cranberries also work but may add extra moisture.
- Allow cupcakes to cool fully before frosting to prevent melting.
- Adjust frosting consistency by varying powdered sugar and orange juice to achieve your desired thickness for piping or spreading.
- Sugared cranberries can be made by tossing fresh cranberries in sugar and allowing them to dry; they add a sparkling decorative element.
- If you prefer a dairy-free version, substitute the butter and cream cheese with vegan alternatives and use a plant-based milk.
