Description
Cranberry Orange Cupcakes are a refreshing and flavorful treat that combines the tartness of fresh cranberries with the bright, citrusy notes of orange. These moist cupcakes are topped with a creamy orange-infused cream cheese frosting, making them a perfect dessert for festive occasions or as a delightful everyday indulgence.
Ingredients
Scale
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)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 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.
- 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.
- Fold in the Cranberries: Gently fold the chopped cranberries into the batter.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- 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.
- 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.
- Frost the Cupcakes: Once the cupcakes are completely cooled, frost them generously with the orange cream cheese frosting using a piping bag or spatula.
- Garnish and Serve: Garnish with extra orange zest or sugared cranberries if desired. Serve and enjoy!
Notes
- Buttermilk Substitute: If you don’t have buttermilk, you can use whole milk mixed with 1 tablespoon of lemon juice or vinegar.
- Cranberries: Fresh or frozen cranberries work well; just be sure to chop them before adding to the batter.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 27 g
- Sodium: 210mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg