Cranberry Orange Cupcakes Recipe
Bright citrus meets tart bursts of berry in this delightful Cranberry Orange Cupcakes Recipe, a festive treat that’s always a hit at gatherings or simply as a sweet pick-me-up. Each cupcake is fluffy and tender, with pops of juicy cranberry and zesty orange in every bite, finished off with a dreamy, citrus-kissed cream cheese frosting. This is the kind of recipe you’ll want to make all season long, whether you’re sharing with friends or sneaking an extra for yourself.
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about the Cranberry Orange Cupcakes Recipe is how such straightforward ingredients create such a flavor-packed result. Each element brings something special—whether it’s the buttery richness, the pop of tart cranberry, or the sunny zing of fresh orange—to make these cupcakes truly unforgettable.
- All-purpose flour: Forms the structure of the cupcakes so they’re light, tender, and just the right amount of fluffy.
- Baking powder & baking soda: This duo gives the cakes their beautiful rise and soft crumb.
- Salt: Just a pinch to enhance every flavor and keep things perfectly balanced.
- Unsalted butter (softened): The cornerstone of moistness with a rich, creamy taste—make sure it’s truly soft!
- Granulated sugar: Sweetens the cupcakes and helps them brown to golden perfection.
- Eggs: Bind everything together and add a lovely richness—use large eggs for best results.
- Vanilla extract: Just a touch, but it deepens and rounds out the flavors beautifully.
- Orange zest: Don’t skip this—it’s where most of the bold citrus flavor comes from!
- Fresh orange juice: Adds juicy brightness and extra moistness throughout.
- Fresh or frozen cranberries: Their tart, fruity pop is the heart of this treat (halve if extra large; no need to thaw frozen ones).
- Cream cheese (softened): For the frosting, this adds that irresistible tang and velvety texture.
- Powdered sugar: Silky and sweet, it whips with the cream cheese and butter into frosting bliss.
- Pinch of salt (frosting): Enhances the sweetness and rounds out the citrusy notes in the frosting.
How to Make Cranberry Orange Cupcakes Recipe
Step 1: Prep Your Baking Tools
Start by preheating your oven to 350°F (177°C) and lining a 12-cup muffin tin with paper liners. This little bit of prep makes for super easy clean-up and ensures your cupcakes lift out perfectly, looking bakery-fresh!
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking aerates the dry mix, so your cupcakes bake up fluffier and more even.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until it’s pale and light—this usually takes about 2–3 minutes with a hand mixer. Creaming is key here; it makes your cupcakes soft and helps them rise.
Step 4: Add Eggs, Vanilla, and Orange Zest
Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract and the vibrant orange zest. Take a deep whiff—the kitchen already smells amazing!
Step 5: Alternate Wet and Dry Ingredients
Add the dry flour mixture to your wet ingredients in three parts, alternating with the orange juice (start and finish with the dry ingredients). Mix gently—just until combined—to keep the batter tender.
Step 6: Fold in the Cranberries
Now, gently fold in your cranberries. This is where you’ll see that pop of color. Remember, if your cranberries are large, give them a quick chop so they’re evenly distributed (and every bite gets some berry!).
Step 7: Bake
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Pop them in the oven for 18–20 minutes, or until a toothpick poked into the center comes out clean. Let them cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling completely.
Step 8: Make the Cream Cheese Frosting
While the cupcakes cool, make your luscious orange cream cheese frosting. Beat the butter and cream cheese together until completely smooth and creamy. Gradually add in the powdered sugar, then blend in the orange juice, zest, and just a pinch of salt. Keep beating until it’s light and fluffy—the perfect crown for your cupcakes.
Step 9: Frost and Garnish
Once your cupcakes are absolutely cool, frost generously with your tangy-sweet cream cheese icing. Swirl it high and finish with a shower of orange zest or a few sugared cranberries if you’re feeling fancy.
How to Serve Cranberry Orange Cupcakes Recipe
Garnishes
A little garnish takes this Cranberry Orange Cupcakes Recipe from “yum” to “wow!” Try a sprinkle of fresh orange zest, delicate curls of orange peel, or even a couple of sugared cranberries perched on top. Each adds brightness and visual appeal that will make your cupcakes stand out on any dessert table.
Side Dishes
While these cupcakes are pretty perfect on their own, they pair beautifully with a creamy vanilla latte, hot spiced tea, or even a scoop of vanilla bean ice cream. If you’re hosting brunch, add a platter of citrus segments or a fruit salad for a truly memorable spread.
Creative Ways to Present
The Cranberry Orange Cupcakes Recipe begs for fun presentation. Arrange the cupcakes on a vintage cake stand, cluster them in a circular wreath on a holiday table, or box them up individually for charming edible gifts. For parties, a dusting of edible glitter or festive sprinkles brings a cheerful, celebratory look.
Make Ahead and Storage
Storing Leftovers
Leftover cupcakes (if you have any!) store beautifully. Simply cover them tightly and keep them refrigerated for up to three days. The cream cheese frosting keeps everything moist and the flavors continue to mingle, making them even tastier the next day.
Freezing
For longer storage, freeze your unfrosted cupcakes in an airtight container for up to two months. Thaw them at room temperature and whip up fresh frosting before serving. If you’ve already frosted them, just flash-freeze first, then store with parchment between layers for best results.
Reheating
To bring cupcakes back to room temperature quickly, let refrigerated or thawed cupcakes sit out for about 30 minutes before serving. If you like your cupcakes a touch warm, zap them (unfrosted) in the microwave for about 10 seconds for just-baked softness.
FAQs
Can I use dried cranberries instead of fresh or frozen?
You can, but for the best results—and that juicy, tart pop—nothing beats fresh or frozen cranberries in the Cranberry Orange Cupcakes Recipe. If you go with dried, soak them in warm water or orange juice for about 10 minutes first to plump them up.
What’s the best way to zest an orange?
A microplane grater is your best friend for zesting an orange. Lightly scrape just the outer orange portion, avoiding the bitter white pith underneath. It’s quick, easy, and you’ll get maximum flavor.
Can I make these cupcakes gluten free?
Absolutely! Substitute your favorite all-purpose gluten-free flour blend in place of regular flour. The recipe adapts well—just be sure your blend includes xanthan gum for structure.
How far in advance can I frost the cupcakes?
You can frost your cupcakes up to a day before serving. Keep them refrigerated so the cream cheese frosting stays fresh and stable, then let them sit out for 20 minutes before enjoying to reach the perfect creamy texture.
What’s the secret to fluffy cupcakes?
Creaming the butter and sugar thoroughly, alternating wet and dry ingredients carefully, and not overmixing are all crucial. Also, baking them right away after mixing prevents the leaveners from losing their oomph, resulting in beautifully fluffy cupcakes every time!
Final Thoughts
If you love the magic of citrus and cranberries together, this Cranberry Orange Cupcakes Recipe might just become your new go-to treat. The flavors are bright, fresh, and perfect for any occasion—whether you’re baking for a crowd, celebrating the holidays, or just craving a burst of sunshine in cupcake form. Give these a try, share them with someone you love, and get ready for lots of happy smiles!
Print
Cranberry Orange Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of cranberry and orange with these moist and tangy cupcakes topped with a creamy orange-infused frosting. Perfect for holiday gatherings or any time you crave a citrusy sweet treat.
Ingredients
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 tablespoon orange zest
- 2/3 cup fresh orange juice
- 1 cup fresh or frozen cranberries (halved if large)
For the frosting:
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 ½ cups powdered sugar
- 1 tablespoon orange juice
- 1 teaspoon orange zest
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (177°C) and line a 12-cup muffin tin with paper liners.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Make cupcake batter: In a large bowl, cream the butter and sugar, then add eggs one at a time. Mix in vanilla and orange zest. Gradually add dry ingredients and orange juice, then fold in cranberries.
- Bake cupcakes: Divide batter into liners and bake for 18–20 minutes. Cool on a wire rack.
- Make frosting: Beat butter and cream cheese, then gradually add powdered sugar. Mix in orange juice, zest, and salt until fluffy.
- Frost cupcakes: Frost cooled cupcakes and garnish as desired.
Notes
- Frozen cranberries work well—no need to thaw.
- Add almond extract for extra flavor.
- Refrigerate cupcakes for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
