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
Scale
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
