Description
These Cranberry Orange Cupcakes combine the bright, zesty flavor of fresh oranges with the tartness of cranberries, creating a delightful and festive treat. Topped with a smooth and creamy orange cream cheese frosting, these cupcakes are perfect for holiday gatherings or any special occasion. Moist, flavorful, and studded with juicy cranberry bits, they offer a perfect balance of sweet and tangy in every bite.
Ingredients
Scale
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
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 mixer or stand mixer to cream the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- Add the Orange Zest, Juice, and Milk: Stir in the freshly grated orange zest and freshly squeezed orange juice. Then gradually add the dry ingredients alternately with the whole milk or buttermilk, mixing gently until just combined to avoid overmixing.
- Fold in the Cranberries: Gently fold the coarsely chopped fresh or frozen cranberries into the batter, distributing them evenly without breaking them up too much.
- Fill the Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. After baking, let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Orange Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the 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 by adding a little more orange juice if the frosting is too thick or more powdered sugar if it is too thin.
- Frost the Cupcakes: Once the cupcakes have completely cooled, frost them generously with the prepared orange cream cheese frosting using a piping bag or an offset spatula for a smooth finish.
- Garnish and Serve: Garnish the frosted cupcakes with extra orange zest or sugared cranberries for a decorative touch if desired. Serve immediately and enjoy these festive treats!
Notes
- Fresh or frozen cranberries can be used; if using frozen, do not thaw before folding into the batter to prevent color bleeding.
- For an extra burst of orange flavor, consider adding a teaspoon of orange extract to the batter.
- If you prefer a tangier frosting, increase the cream cheese slightly or reduce the powdered sugar.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
