why make this recipe
Cranberry Orange Cupcakes are a delightful treat that combines the tartness of cranberries with the bright flavor of oranges. These cupcakes are perfect for any occasion, whether it’s a holiday gathering, a birthday party, or just a simple afternoon snack. The burst of flavors in each bite makes them a favorite among family and friends. Plus, they are relatively easy to make and can be ready in no time.
how to make Cranberry Orange Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup orange juice
- Zest of 1 orange
- 1 cup fresh cranberries
- 1/2 cup butter, softened (for frosting)
- 2 cups powdered sugar
- 1/4 cup cranberry sauce
- Sugar for sugaring cranberries
- Sliced orange for decoration
Directions:
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract, orange juice, and zest.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in cranberries.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
- While cupcakes cool, prepare the cranberry buttercream by beating together softened butter, powdered sugar, and cranberry sauce until smooth and fluffy.
- Once cupcakes are cool, frost with cranberry buttercream.
- Top with sugared cranberries and a slice of orange for decoration.
- Serve and enjoy!
how to serve Cranberry Orange Cupcakes
Serve these cupcakes on a pretty platter, either plain or decorated with the sugared cranberries and orange slices. They make a lovely centerpiece for any dessert table. You can pair them with a cup of tea or coffee for a delightful afternoon treat.
how to store Cranberry Orange Cupcakes
To keep your Cranberry Orange Cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you want them to last longer, you can refrigerate them for up to a week. Just make sure to bring them back to room temperature before serving.
tips to make Cranberry Orange Cupcakes
- Use fresh cranberries for the best flavor. If you can’t find fresh ones, frozen cranberries work well too.
- Make sure your butter is softened but not melted to get a light and fluffy texture.
- Don’t overmix the batter when combining the dry and wet ingredients; it’s okay if there are a few lumps.
- For a sweeter frosting, adjust the powdered sugar to your taste.
variation
You can add chopped nuts, like walnuts or pecans, for an added crunch. Alternatively, try using lemon juice instead of orange juice for a different citrus twist.
FAQs
Can I use dried cranberries instead of fresh?
Yes, you can use dried cranberries, but they will give a different texture and sweetness compared to fresh ones.
Can I make the cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day ahead and store them in an airtight container. Frost them just before serving.
How can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Be sure to check the blend’s instructions for the best results.
Cranberry Orange Cupcakes
Ingredients
For the Cupcakes
- 1 1/2 cups all-purpose flour Use fresh flour for best results.
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened Make sure it is softened but not melted.
- 1 cup granulated sugar For sweetness in the batter.
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup orange juice Freshly squeezed is preferred.
- 1 cup fresh cranberries Can use frozen if fresh are not available.
For the Frosting
- 1/2 cup butter, softened Softened for easy mixing.
- 2 cups powdered sugar Adjust to taste for sweetness.
- 1/4 cup cranberry sauce Use homemade or store-bought.
- Sugar for sugaring cranberries Optional for decoration.
- Sliced orange for decoration
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla extract, orange juice, and zest.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in cranberries.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
Frosting
- While cupcakes cool, prepare the cranberry buttercream by beating together softened butter, powdered sugar, and cranberry sauce until smooth and fluffy.
- Once cupcakes are cool, frost with cranberry buttercream.
Serving
- Top with sugared cranberries and a slice of orange for decoration.
- Serve and enjoy!