Cranberry Orange Cupcakes
Delightful cupcakes that combine the tartness of cranberries with the bright flavor of oranges, perfect for any occasion.
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!
Notes
To keep cupcakes fresh, store them in an airtight container at room temperature for up to three days. Refrigerate for up to a week and bring to room temperature before serving.