Description
Soft and zesty Cranberry Orange Cupcakes bursting with bright citrus flavor and tart cranberries. Topped with silky orange buttercream and a festive garnish, these cupcakes are perfect for holidays, winter gatherings, or any special celebration.
Ingredients
Scale
Ingredients
- For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tbsp orange zest
- 1/4 cup fresh orange juice
- 1 tsp vanilla extract
- 1/2 cup milk
- 3/4 cup fresh or dried cranberries (chopped if large)
- For the Orange Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp fresh orange juice
- 1 tsp orange zest
- Pinch of salt
- Festive Garnish (optional):
- Fresh cranberries
- Small orange zest curls
- Light dusting of powdered sugar
Instructions
Instructions
- Preheat oven: Set oven to 175°C / 350°F and line a cupcake pan with liners.
- Mix dry ingredients: Whisk together flour, baking powder, and salt.
- Cream butter & sugar: Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in orange zest, orange juice, and vanilla.
- Alternate adding dry ingredients and milk, mixing just until combined.
- Gently fold in cranberries.
- Fill liners 2/3 full and bake 18–22 minutes until a toothpick inserted comes out clean.
- Cool completely before frosting.
- Prepare buttercream: Beat butter until creamy. Gradually add powdered sugar.
- Mix in orange juice, zest, and salt. Beat until smooth and fluffy.
- Pipe frosting onto cooled cupcakes and garnish with fresh cranberries, orange zest curls, and a light dusting of powdered sugar.
Notes
For extra cranberry flavor, simmer fresh cranberries with 1–2 tablespoons sugar until slightly softened before folding into the batter. If buttercream is too soft, chill briefly before piping. Store in the refrigerator and bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 245
- Sugar: 22g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 48mg
Keywords: cranberry orange cupcakes, holiday cupcakes, festive dessert, winter baking