Description
Delight in these moist and tangy Cranberry Orange Cupcakes, a perfect balance of tart cranberries and fresh orange flavor. Topped with a luscious orange cream cheese frosting, these cupcakes are ideal for festive occasions or a sweet everyday treat.
Ingredients
Scale
Cupcake Batter
- 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
Garnish (Optional)
- Extra orange zest
- Sugared cranberries
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. Set this mixture aside for later use.
- Cream the Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to cream the softened unsalted butter with granulated sugar. Beat until the mixture is light and fluffy, approximately 2 to 3 minutes. Then add the eggs one at a time, beating thoroughly after each addition to ensure proper incorporation.
- Add the Orange Zest, Juice, and Milk: Stir in the fresh orange zest and freshly squeezed orange juice to the creamed mixture. Gradually incorporate the dry ingredients in alternating portions with the milk, mixing gently until just combined to maintain a tender crumb.
- Fold in the Cranberries: Carefully fold the coarsely chopped fresh or frozen cranberries into the batter, ensuring even distribution without overmixing which could break the berries.
- Fill the Cupcake Liners: Spoon the prepared batter evenly into the cupcake liners, filling each about two-thirds full to allow room for rising during baking.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. After baking, let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Orange Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy using a mixer. Gradually add powdered sugar one cup at a time, mixing until the frosting is smooth and fluffy. Stir in the orange zest, orange juice, and vanilla extract. Adjust the consistency as needed by adding more orange juice if too thick or additional powdered sugar if too thin.
- Frost the Cupcakes: Once the cupcakes have completely cooled, frost them generously with the prepared orange cream cheese frosting. Use a piping bag or spatula for even and attractive coverage.
- Garnish and Serve: Garnish the frosted cupcakes with extra orange zest or sugared cranberries if desired for an elegant finish. Serve and enjoy these delicious cranberry orange cupcakes.
Notes
- Use fresh or frozen cranberries; if using frozen, do not thaw to prevent the batter from becoming watery.
- For a stronger orange flavor, add additional orange zest to the frosting.
- Ensure cupcakes are completely cooled before frosting to prevent the frosting from melting.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
- Bring cupcakes to room temperature before serving for best flavor.
