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Cranberry Orange Cupcakes: The Perfect Holiday Treat

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Moist cranberry orange cupcakes with tangy orange cream cheese frosting. Perfect for holidays or a citrusy treat!

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup fresh or frozen cranberries, coarsely chopped
  • 1 orange, zested and juiced (about 2 tablespoons juice)
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup orange juice
  • 1 teaspoon vanilla extract
  • Orange zest, for garnish (optional)
  • Fresh cranberries, for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy (3-5 minutes).
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
  6. Gently fold in chopped cranberries, orange zest, and orange juice.
  7. Fill each cupcake liner about 2/3 full with batter.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  10. In a large bowl, beat together softened cream cheese and butter until smooth and creamy.
  11. Gradually add powdered sugar, one cup at a time, beating on low speed until combined.
  12. Stir in orange juice and vanilla extract.
  13. Increase the speed to medium-high and beat for 2-3 minutes, or until the frosting is light and fluffy.
  14. Once the cupcakes are completely cool, frost them with the orange cream cheese frosting.
  15. Garnish with orange zest and fresh cranberries, if desired.
  16. For best results, chill the frosted cupcakes in the refrigerator for at least 30 minutes before serving.

Notes

  • Using room temperature ingredients, especially the butter, cream cheese, and eggs, is crucial for a smooth and well-emulsified batter and frosting.
  • Overmixing the cupcake batter can lead to tough cupcakes. Mix until just combined.
  • Make sure the cupcakes are completely cool before frosting to prevent the frosting from melting.
  • Adjust the amount of powdered sugar in the frosting to your liking. If you prefer a less sweet frosting, use less powdered sugar.
  • Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days.

Find it online: https://mmmflavors.com/cranberry-orange-cupcakes/