These cranberry orange cupcakes are a fun treat with a zesty burst of citrus and tartness. The sweet orange flavor pairs perfectly with the little bits of cranberry.
They’re super easy to make, and the bright colors make them stand out. I love having these for special occasions or just a cozy day at home. Who can resist a sweet surprise? 🎉
Key Ingredients & Substitutions
All-purpose flour: This is the base of your cupcakes. If you need a gluten-free option, try using a 1:1 gluten-free flour blend. It works well in most cupcake recipes!
Cranberries: Fresh cranberries add a tart bite, but you can substitute dried cranberries for a sweeter touch. Just chop them a bit to mix easily into the batter.
Butter: Unsalted butter gives you control over the saltiness. If you’re looking for a dairy-free option, use coconut oil or a plant-based butter substitute.
Orange juice and zest: Fresh orange juice brings bright flavor, but store-bought juice works in a pinch. Zest from the orange adds depth, but if you’re short on oranges, use lemon zest instead for a different twist.
Powdered sugar: Essential for the frosting! If you’re worried about sweetness, you can reduce the sugar or substitute with a sugar alternative like powdered erythritol.
Why Is Proper Mixing Important for Cupcake Texture?
The way you mix your ingredients can really affect the texture of your cupcakes. Proper mixing helps incorporate air and ensures your cupcakes are light and fluffy.
- Cream butter and sugar well. Aim for light and fluffy, about 3-4 minutes.
- When adding eggs, mix one at a time for better incorporation.
- Be careful not to overmix once you add the flour. Gently mix until the ingredients are just combined to prevent dense cupcakes.
This technique allows your cupcakes to rise and have that soft, melt-in-your-mouth texture. Enjoy baking! 🍊
Cranberry Orange Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp orange zest (from about 2 oranges)
- ½ cup fresh orange juice
- ½ cup whole milk
- 1 cup fresh or frozen cranberries, chopped if large
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tbsp fresh orange juice
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream (optional, for consistency)
- Additional chopped cranberries for garnish
- Orange slices or segments for garnish
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delightful recipe takes about 25 minutes for prep and baking, plus an additional 30 minutes for cooling and frosting your cupcakes. It’s a perfect weekend baking project that will leave your kitchen smelling heavenly!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a 12-cup muffin tin with cupcake liners to make your cupcakes easy to remove after baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This is your dry mixture which helps the cupcakes rise perfectly.
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together using a hand or stand mixer. Mix until the mixture becomes light and fluffy, which should take about 3-4 minutes. This is key for adding air into your cupcakes!
4. Add Eggs and Flavorings:
Add the eggs one at a time to the butter-sugar mixture. Make sure each egg is well mixed before adding the next. Then, stir in the vanilla extract and orange zest for that lovely citrus flavor!
5. Combine Wet Ingredients:
In a separate measuring cup or bowl, mix together the fresh orange juice and milk. This will be added into your cupcake batter.
6. Alternate Adding Dry and Wet:
Now, start adding the dry flour mixture to the butter mixture in three parts. Alternate this with the orange juice and milk mixture in two parts, starting and finishing with the flour mixture. Always mix gently to avoid overmixing!
7. Fold in Cranberries:
Gently fold the chopped cranberries into the batter. This will distribute them evenly throughout your cupcakes.
8. Fill Cupcake Liners:
Carefully divide the batter among the cupcake liners, filling each about 2/3 full. This allows room for them to rise beautifully.
9. Bake:
Pop your cupcake tray into the oven and bake for 18-22 minutes. Check if they’re done by inserting a toothpick in the center; it should come out clean.
10. Cool:
Once baked, let the cupcakes cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely before frosting, as this prevents the frosting from melting.
11. Prepare Frosting:
While your cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, mixing well. Then, stir in the orange juice and vanilla extract until fluffy. If the frosting is too thick, gradually add heavy cream until you reach the desired consistency.
12. Frost the Cupcakes:
Once the cupcakes are completely cool, it’s time to frost them. You can either pipe the frosting on or spread it generously with a spatula.
13. Garnish:
For a beautiful finishing touch, sprinkle some chopped cranberries on top of the frosting. Adding a small slice or segment of orange on each cupcake gives them a lovely festive look too. A dusting of powdered sugar can add some extra flair!
14. Serve:
Your delicious cranberry orange cupcakes are now ready to be enjoyed! Serve them as a delightful dessert at gatherings or treat yourself to a sweet snack.
This recipe strikes a lovely balance with the tartness of cranberries and the bright sweetness of orange, creating moist cupcakes topped with a smooth, citrusy frosting. Perfect for any occasion! Enjoy! 🍊🧁
Can I Use Different Types of Cranberries?
Yes! If you can’t find fresh cranberries, you can use frozen cranberries; just make sure to chop them if they are large. Dried cranberries can also be a substitute, but they will impart a sweeter flavor, so you may want to adjust the sugar accordingly.
How Do I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate them, but bring them back to room temperature before serving for the best flavor.
Can I Make These Cupcakes Ahead of Time?
Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container. Frost them the same day you plan to serve for the freshest taste. You can also freeze unfrosted cupcakes for up to 3 months; just thaw before serving and frost as desired!
What If I Don’t Have Orange Zest?
If you’re out of orange zest, you can substitute it with lemon zest for a different citrus flavor. Alternatively, you can omit it entirely, but using zest really enhances the overall flavor of the cupcakes!
