Elevate your holiday celebrations with our Cranberry Orange Cupcakes. Learn how to create these delicious cupcakes bursting with the perfect balance of tart cranberries and zesty orange flavors.
When it comes to cupcakes that embody the essence of the holiday season, few can compare to the vibrant and tangy allure of Cranberry Orange Cupcakes.
Our Cranberry Orange Cupcakes boast a delightful combination of flavors. With a hint of sweet citrus thanks to the orange and bursts of tart juicy cranberries, together these cranberry orange cupcakes create a blend that captures the spirit of the season.
Tart cranberries often go overlooked as an underrated fall flavor that adds a delightful contrast to the season’s sweeter and spicier offerings like pumpkin or apple.
These Cranberry Orange Cupcakes are a celebration of the holiday season’s flavors. Bursting with zesty orange and tart cranberries, they make for a delightful treat that’s perfect for any festive occasion.
Whether you’re hosting a holiday gathering or simply looking to satisfy your sweet tooth, these cupcakes are sure to delight your taste buds.
The vibrant colors and rich flavors make them an excellent choice for any festive occasion.
How to Make Cranberry Orange Cupcakes
Cupcake Ingredients:
- 1 1/4 cup All-Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 cup White Sugar
- 1/2 cup Vegetable Oil
- 2 Eggs, room temperature
- 2 teaspoons Vanilla Extract*
- 1 cup Whole Milk
- Zest of One large Orange (about 1 1/2 Tablespoons)
- 1 cup fresh cranberries
Frosting:
- 1 cup Butter
- 5-6 cups Powdered Icing Sugar
- 3 Tablespoons Orange Juice, as desired
- Fresh Orange Zest, as desired
Sugared Cranberries:
- 18 Cranberries
- 1/2 cup Water
- 1/2 cup White Sugar
- *Note: you can use half vanilla extract and half orange extract or a few drops of orange oil, if you have it.
Directions
Preheat to an oven temperature of 350F.
Line two muffin tins with 18 muffin liners. Set aside.
In a small bowl, whisk together the dry ingredients: flour, baking powder and salt. Set aside.
In a large bowl, beat together the sugar and oil until light and fully combined, about 2 minutes. Beat in the remaining wet ingredients: eggs, vanilla extract and milk.
Add the remaining flour mixture in gradually until well-combined and no lumps remain with a silicone spatula.
Add bright orange zest and cranberries and stir to distribute.
Spoon batter into the prepared liners, filling each about 2/3 of the way full.
Bake cupcakes for 18-22 minutes, until lightly golden and an inserted toothpick or cake tester comes out clean.
Cool cupcakes on a wire rack.
While the cupcakes cool, frost cupcakes.
Use a hand mixer or stand mixer to make the frosting, beat together the butter, powdered sugar and orange juice for 2 minutes until light and forming stiff peaks.
Adjust orange flavor with additional fresh orange juice or zest.
Adjust consistency with more powdered sugar for a stiffer frosting, or more juice for a softer frosting.
Scoop the frosting into a pastry bag or piping bag fitted with a large star tip.
Pipe the frosting onto the cooled cupcakes, starting in the center, working your way out to the edges and then back towards the center and up.
Finally, make the sugar cranberries by dipping each cranberry in the water then roll in the white sugar. Garnish each cupcake with a cranberry.
Store your cupcakes in an airtight container.
Relevant Recipes
- Cream Cheese Frosting
- Cranberry Orange Muffins
- Cranberry Cake Recipe
- Blueberry Muffins
- Christmas breakfast Recipes
- How to Keep Cupcakes Moist
Tips for Baking Cranberry Orange Cupcakes
- Use fresh cranberries and oranges for the best flavor. Freshly grated orange zest and juice will infuse the cupcakes with vibrant citrus notes.
- Ensure that ingredients like eggs, butter, and milk are at room temperature before incorporating them into the batter. This promotes smoother mixing and better texture.
- Use a scoop or spoon to portion the cupcake batter evenly into each liner. This ensures consistent cupcake sizes and even baking.
- Rotate the cupcake tin halfway through baking to promote even cooking and browning.
- Allow the cupcakes to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely before frosting. This prevents the frosting from melting when applied.
- Store leftover cupcakes in an airtight container in the refrigerator to maintain freshness. Allow them to come to room temperature before serving for the best taste and texture.
- Feel free to experiment with variations like adding white chocolate chips, nuts, or a drizzle of orange glaze for additional flavor and texture.
FAQs
Can I use dried cranberries instead of fresh or frozen ones?
Yes, you can use dried cranberries, but they will provide a different texture and taste compared to fresh or frozen cranberries. If using dried cranberries, consider soaking them in hot water for a few minutes and draining them before adding them to the batter.
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes in advance and store them in an airtight container at room temperature for a day or two. If you plan to store them longer, refrigerate them. Frost the cupcakes just before serving for the best freshness.
What type of frosting pairs well with these cupcakes?
Cream cheese frosting is a classic choice that complements the flavors of orange and cranberry. You can also opt for a simple vanilla buttercream or a citrus-flavored frosting for an extra zesty touch.
Are these cupcakes suitable for freezing?
Yes, these cupcakes can be frozen without frosting. Place them in an airtight container or a freezer bag, and they should be good for up to three months. Thaw them at room temperature and frost before serving.
How long to bake 12 cupcakes at 350?
To bake 12 standard-sized cupcakes at 350°F, it typically takes around 18 to 22 minutes. However, exact baking times can vary based on factors like your oven, cupcake batter, and pan material.
To check for doneness, insert a toothpick into a cupcake’s center, and if it comes out clean with no wet batter, they are ready. Keep a close eye to prevent overbaking, as it can result in dry cupcakes, and adjust the time as necessary for optimal results.
Cranberry Orange Cupcakes Recipe
Ingredients
- 1 1/4 cup All-Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 cup White Sugar
- 1/2 cup Vegetable Oil
- 2 Eggs, room temperature
- 2 teaspoons Vanilla Extract*
- 1 cup Whole Milk
- Zest of One Orange (about 1 1/2 Tablespoons)
- 1 cup Cranberries
- Frosting:
- 1 cup Butter
- 5-6 cups Powdered Icing Sugar
- 3 Tablespoons Orange Juice, as desired
- Orange Zest, as desired
- Sugared Cranberries:
- 18 Cranberries
- 1/2 cup Water
- 1/2 cup White Sugar
Instructions
Preheat oven to 350F.
Line two muffin trays with 18 muffin liners. Set aside.
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, beat together the sugar and oil until light and fully combined, about 2 minutes. Beat in eggs, vanilla extract and milk.
Add the flour in gradually until well-combined and no lumps remain. Add orange zest and cranberries and stir to distribute.
Portion the cupcake batter into the prepared liners, filling each about 2/3 of the way full.
Bake cupcakes for 18-22 minutes, until lightly golden and an inserted toothpick or cake tester comes out clean.
While the cupcakes cool, prepare your frosting.
Beat together the butter, powdered sugar and orange juice for 2 minutes until light and forming stiff peaks. Adjust flavor with additional orange juice or zest. Adjust consistency with more powdered sugar for a stiffer frosting, or more juice for a softer frosting.
Scoop the frosting into a piping bag fitted with a large star tip. Pipe the frosting onto the cooled cupcakes, starting in the center, working your way out to the edges and then back towards the center and up.
Dip each cranberry in the water then roll in the white sugar. Garnish each cupcake with a cranberry.
Notes
*Note: you can use half vanilla extract and half orange extract or a few drops of orange oil, if you have it. Store your cupcakes in an airtight container.
Contains affiliate links*