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
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 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
