If you’re searching for a treat that’s bursting with bright citrus and tangy berry flavor, this Cranberry Orange Cupcakes Recipe is truly a showstopper! Each fluffy cupcake is filled with juicy cranberries and fragrant orange, then topped with dreamy orange buttercream. Whether you’re baking for holidays, parties, or just because, these cupcakes always feel special—yet they’re easy enough to whip up anytime you crave a sweet pick-me-up.
Ingredients You’ll Need
The beauty of this Cranberry Orange Cupcakes Recipe lies in the simplicity of its ingredients. With just the right mix of pantry staples, fresh produce, and a handful of everyday baking essentials, each element plays a starring role in the flavor, texture, and color of your final cupcakes.
- All-purpose flour: Creates the perfect, tender crumb for cupcakes that are light but never dry.
- Baking powder: Gives your cupcakes the lift they need to rise beautifully in the oven.
- Salt: Enhances the natural flavors and balances out the sweetness.
- Unsalted butter (softened): Adds richness and keeps the cupcakes wonderfully moist.
- Granulated sugar: Sweetens every bite, allowing the cranberry and orange flavors to shine through.
- Large eggs: Provide structure and add richness for a velvety texture.
- Vanilla extract: Brings a delicate aromatic depth that complements both cranberry and orange.
- Orange zest: Infuses the batter with fresh, zippy citrus notes—don’t skimp here!
- Fresh orange juice: Adds brightness and moisture, making these cupcakes wonderfully refreshing.
- Milk: Keeps the crumb ultra-soft and helps everything blend smoothly.
- Fresh or frozen cranberries: Their juicy tartness pops in every bite; use them straight from the freezer if needed.
- Powdered sugar: The base for a silky-smooth buttercream.
- Orange juice & zest (for buttercream): Reinforces the bold citrus flavor all the way from batter to topping.
- Pinch of salt (for buttercream): Just enough to balance out the sweetness and enhance the citrusy zing.
How to Make Cranberry Orange Cupcakes Recipe
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 350°F. Line a standard 12-cup muffin tin with cupcake liners—this not only prevents sticking but also ensures easy, beautiful presentation. This step helps your cupcakes bake evenly and slip right out when cooled.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This simple step keeps your batter lump-free and guarantees your cupcakes have an even rise and tender crumb.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is pale, light, and fluffy. This process incorporates air into the batter, which is crucial for that perfect cupcake texture.
Step 4: Add Eggs and Citrus
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract and orange zest for that delightful aromatic lift that sets this Cranberry Orange Cupcakes Recipe apart.
Step 5: Combine Wet Ingredients
Mix in the fresh orange juice and milk, blending until the mixture is smooth. The orange juice lends a bright flavor while the milk keeps the cupcakes tender.
Step 6: Bring It All Together
Gradually add the dry ingredients to your wet mixture, gently stirring until everything is just combined. Don’t overmix—just enough to get rid of any dry streaks for a soft, delicate cupcake texture.
Step 7: Fold in the Cranberries
Gently fold the fresh or frozen cranberries into the batter. If using frozen ones, don’t thaw them out—the cold helps prevent bleeding and keeps the berries from sinking.
Step 8: Fill and Bake
Divide the batter evenly among the twelve cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
Step 9: Make the Orange Buttercream
Beat softened butter until creamy and smooth. Gradually add powdered sugar, then blend in orange juice, zest, and a pinch of salt. Continue to beat until the buttercream is light and fluffy—you want it to be irresistibly spreadable!
Step 10: Frost and Garnish
Once your cupcakes are completely cool, pipe or spread the orange buttercream over the top. For a finishing touch, garnish with extra orange zest or even sugared cranberries to really make the Cranberry Orange Cupcakes Recipe pop.
How to Serve Cranberry Orange Cupcakes Recipe
Garnishes
Dress up your finished cupcakes by scattering extra orange zest on top or adding a crown of sugared cranberries for a jewel-like sparkle. These garnishes don’t just look gorgeous—they complement the tangy, citrus flavors in every bite.
Side Dishes
Pair your cupcakes with fresh fruit salad, a cup of herbal tea, or a scoop of vanilla or citrus sorbet for a lovely flavor balance. They’re fantastic alongside brunch classics, making them a bright, crowd-pleasing addition to any spread.
Creative Ways to Present
For special occasions, serve each cupcake in its own decorative wrapper and arrange them on a tiered cake stand. Or, set up a “decorate your own” cupcake station with extra buttercream and toppings—these little cakes turn any gathering into a celebration!
Make Ahead and Storage
Storing Leftovers
Keep your Cranberry Orange Cupcakes Recipe tasting fresh by storing any leftover cupcakes in an airtight container at room temperature for up to two days. If your kitchen runs warm or you’d like to keep them longer, tuck them into the fridge to maintain their moist crumb and creamy frosting.
Freezing
For longer storage, you can freeze the unfrosted cupcakes for up to three months. Wrap each cake individually in plastic wrap and place them in a zip-top freezer bag. The buttercream can also be frozen separately—just defrost both in the refrigerator overnight before assembling.
Reheating
While these cupcakes are delicious straight from the fridge, you can bring them back to room temperature for the most delicate texture. If you’d like a hint of warmth, microwave an unfrosted cupcake for about 10 seconds. Frost after bringing cakes back to room temperature for the best results.
FAQs
Can I use dried cranberries in this recipe?
Absolutely! Just substitute 3/4 cup dried cranberries for the fresh or frozen ones, and soak them in orange juice for 10 minutes before using. This gives them a plump, juicy texture that works beautifully in the Cranberry Orange Cupcakes Recipe.
Do I have to use liners, or can I bake directly in the muffin tin?
Cupcake liners make removal easier and keep the cakes moist, but you can grease your muffin tin thoroughly if you prefer. Just be sure to let the cupcakes cool before attempting to remove them to avoid breakage.
Can I make the Cranberry Orange Cupcakes Recipe gluten free?
Yes! Swap the all-purpose flour for your favorite gluten-free flour blend. The rest of the recipe remains the same, so you’ll still get all that delicious citrus and cranberry goodness.
How do I know when my cupcakes are done?
When a toothpick inserted into the center of a cupcake comes out clean, and the tops spring back when lightly pressed, they’re ready. Aim for a baking time of 18 to 22 minutes for the perfect bake.
Can I make mini cupcakes with this recipe?
You sure can! Reduce the baking time and check them at around 10 to 12 minutes, as mini cupcakes bake much faster. They make adorable, bite-sized treats—perfect for sharing!
Final Thoughts
There’s something truly special about sharing a batch of homemade cupcakes, especially when they’re as vibrant and flavorful as these. I hope you love every zesty, berry-filled bite of this Cranberry Orange Cupcakes Recipe as much as I do. Happy baking, and don’t be surprised if these become your new go-to treat for every occasion!
Print
Cranberry Orange Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cranberry Orange Cupcakes are bursting with bright citrus flavor and tangy cranberries, topped with a creamy orange buttercream. Perfect for holiday gatherings or as a sweet treat any time of year!
Ingredients
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 teaspoon vanilla extract
- 1 tablespoon orange zest (from 1 large orange)
- 1/2 cup fresh orange juice
- 1/4 cup milk
- 1 cup fresh or frozen cranberries (if frozen, do not thaw)
Orange Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- Pinch of salt
Instructions
- Preheat the oven and prepare the tin: Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Prepare the batter: In a large bowl, cream together butter and sugar, then add eggs, vanilla extract, orange zest, orange juice, and milk. Gradually mix in the dry ingredients, then fold in the cranberries.
- Bake the cupcakes: Divide the batter into liners and bake for 18–22 minutes until done.
- Make the buttercream: Beat butter, add powdered sugar, orange juice, zest, and salt. Frost the cooled cupcakes.
Notes
- You can use dried cranberries, but reduce to 3/4 cup and soak them in orange juice for 10 minutes before using.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 26g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
