Cranberry Orange Cupcakes Recipe

Introduction

Cranberry Orange Cupcakes are a delightful combination of sweet and tangy flavors, perfect for any occasion. With a moist, citrus-infused cupcake and a creamy orange cream cheese frosting, these treats offer a refreshing twist on traditional cupcakes. Ideal for holiday gatherings or a special afternoon snack, these cupcakes are sure to impress.

Ingredients

For the 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

For the 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

Optional Garnishes:

• Extra orange zest
• Sugared cranberries (optional, for decoration)

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes, using a hand mixer or stand mixer. Add the eggs one at a time, beating well after each addition.
4. Add the Orange Zest, Juice, and Milk: Stir in the orange zest and freshly squeezed orange juice. Gradually add the dry ingredients, alternating with the milk, mixing until just combined.
5. Fold in the Cranberries: Gently fold the chopped cranberries into the batter.
6. Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. 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 in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
8. 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 smooth and fluffy. Stir in the orange zest, orange juice, and vanilla extract. Adjust the consistency by adding more orange juice if too thick or more powdered sugar if too thin.
9. Frost the Cupcakes: Once the cupcakes are completely cooled, frost them generously with the orange cream cheese frosting using a piping bag or spatula.
10. Garnish and Serve: Garnish with extra orange zest or sugared cranberries if desired. Serve and enjoy!

Servings and Timing

• Servings: Makes 12 cupcakes
• Prep Time: 15 minutes
• Cook Time: 18-20 minutes
• Total Time: Approximately 45 minutes (including cooling time)

Variations

• Lemon Cranberry Cupcakes: Substitute lemon juice and zest for orange to create a lemony twist.
• Spiced Cupcakes: Add 1/2 teaspoon of ground cinnamon or nutmeg to the dry ingredients for a spiced flavor.

Storage and Reheating

• Storage: Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.
• Reheating: Allow refrigerated cupcakes to come to room temperature before serving. Frosted cupcakes can be gently warmed in the microwave for a few seconds if desired.

10 FAQs

1. Can I use frozen cranberries? Yes, frozen cranberries work well. Just make sure to chop them before folding them into the batter.
2. Can I make these cupcakes ahead of time? Yes, you can bake the cupcakes a day in advance. Frost them just before serving for the best texture.
3. What if I don’t have buttermilk? You can use whole milk or mix 1/2 cup milk with 1 tablespoon of lemon juice or vinegar as a substitute for buttermilk.
4. How do I get the cream cheese frosting smooth? Make sure the cream cheese and butter are fully softened before mixing. Gradually add powdered sugar to avoid lumps.
5. Can I freeze these cupcakes? Yes, unfrosted cupcakes can be frozen. Wrap them tightly in plastic wrap and store in the freezer for up to 3 months. Thaw before frosting.
6. Can I use a different citrus fruit? Yes, lemon or lime can be used in place of orange for a different citrus flavor.
7. What’s the best way to frost these cupcakes? Use a piping bag for a decorative look or a spatula for a more casual finish. Both methods work well.
8. How do I make sugared cranberries? Roll fresh cranberries in simple syrup and then in granulated sugar. Let them dry before using as a garnish.
9. What’s the purpose of orange zest in the frosting? Orange zest adds a burst of citrus flavor and enhances the overall taste of the frosting.
10. Can I use a different type of flour? All-purpose flour is recommended for the best results, but you can experiment with whole wheat or gluten-free flour if needed.

Conclusion

Cranberry Orange Cupcakes are a delightful blend of tart cranberries and sweet orange, crowned with a luscious cream cheese frosting. Their vibrant flavor and festive appearance make them a perfect choice for holiday celebrations or any special occasion. Whether enjoyed as a treat for yourself or shared with friends and family, these cupcakes are sure to be a hit. Enjoy baking and savoring every bite of these delicious treats!

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