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Cranberry Orange Cupcakes

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These Cranberry Orange Cupcakes combine tender vanilla-orange cake with bursts of tart cranberry and a smooth, citrusy orange buttercream. They are a colorful seasonal dessert perfect for fall gatherings, Christmas parties, and holiday dessert tables.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon fresh orange zest
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh orange juice
  • 1/4 cup milk
  • 1 cup fresh or frozen cranberries, roughly chopped
  • 1 cup unsalted butter, softened, for buttercream
  • 3 cups powdered sugar
  • 2 tablespoons fresh orange juice, for buttercream
  • 1 teaspoon orange zest, for buttercream
  • 1 teaspoon vanilla extract, for buttercream
  • Pinch of salt, for buttercream
  • 1–2 tablespoons heavy cream or milk, if needed
  • Fresh cranberries, optional
  • Orange zest, optional
  • Thin orange slices or small orange wedges, optional
  • Sugared cranberries, optional

Instructions

  1. Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin pan with cupcake liners.
  2. Whisk together the flour, baking powder, and salt in a medium bowl and set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Mix in the orange zest and vanilla extract.
  5. Combine the fresh orange juice and milk in a small bowl or measuring cup.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the orange juice mixture. Mix only until combined.
  7. Gently fold in the chopped cranberries until evenly distributed, taking care not to overmix the batter.
  8. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  9. Bake for 18–22 minutes, or until the tops spring back lightly and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool the cupcakes in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
  11. For the orange buttercream, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, followed by the orange juice, orange zest, vanilla extract, and salt.
  12. Continue beating until the buttercream is light and fluffy. Add 1–2 tablespoons heavy cream or milk if needed to reach a smooth, pipeable consistency.
  13. Pipe or spread the orange buttercream over the completely cooled cupcakes.
  14. Decorate with fresh or sugared cranberries, orange zest, or small orange slices as desired before serving.

Notes

  • Fresh or frozen cranberries can be used. Add frozen cranberries directly to the batter without thawing.
  • Lightly toss the chopped cranberries with a small amount of the measured flour to help prevent them from sinking.
  • Dried cranberries can be substituted and may be soaked briefly in warm orange juice before being added to the batter.
  • For a cream cheese variation, replace the orange buttercream with cream cheese frosting flavored with fresh orange zest.
  • White chocolate chips can be folded into the batter with the cranberries for additional sweetness.
  • For filled cupcakes, remove a small portion from the center of each cooled cupcake and add cranberry sauce or preserves before frosting.
  • Store buttercream-topped cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Unfrosted cupcakes can be individually wrapped and frozen for up to 2–3 months. Thaw at room temperature before frosting.
  • Bring refrigerated cupcakes to room temperature for 20–30 minutes before serving for the best texture. Do not reheat frosted cupcakes.

Nutrition

Find it online: https://thefamilycooking.com/cranberry-orange-cupcakes/