Description
These Cranberry Orange Cupcakes are a delightful combination of tangy cranberries and bright orange flavors, topped with a creamy orange-infused cream cheese frosting. Perfect for festive occasions or a special treat, these moist cupcakes balance sweetness and citrus zest beautifully.
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
For Garnish
- Extra orange zest
- Sugared cranberries (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Cream the Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to cream the softened unsalted butter with the granulated sugar until the mixture becomes light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each to incorporate fully.
- Add the Orange Zest, Juice, and Milk: Stir in the orange zest and freshly squeezed orange juice to infuse citrus flavor. Gradually alternate adding the dry ingredients and milk to the butter mixture, mixing until just combined to avoid overmixing.
- Fold in the Cranberries: Gently fold the coarsely chopped fresh or frozen cranberries into the batter, ensuring even distribution without breaking the berries.
- Fill the Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool for 5 minutes in the pan, then transfer them to a wire rack until completely cool before frosting.
- Make the Orange Cream Cheese 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, mixing 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 too thick or additional powdered sugar if too thin.
- Frost the Cupcakes: Once the cupcakes have fully cooled, generously frost each with the orange cream cheese frosting using a piping bag or spatula for a decorative finish.
- Garnish and Serve: Garnish the frosted cupcakes with extra orange zest or sugared cranberries as desired. Serve immediately and enjoy the refreshing blend of flavors.
Notes
- Use fresh cranberries for a tart punch or frozen cranberries if fresh are unavailable; just be sure to chop them coarsely.
- To make sugared cranberries, toss fresh cranberries in simple syrup then in sugar and allow to dry.
- Ensure cupcakes are fully cooled before frosting to prevent melting.
- Orange zest adds a concentrated citrus flavor; use fresh oranges for best results.
- Buttermilk can be substituted with whole milk for a slightly different texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
