These cranberry orange cupcakes are a delightful treat bursting with flavor! They have a lovely balance of sweet and tangy thanks to the fresh cranberries and zesty orange.
Baking these cupcakes fills the kitchen with such a wonderful smell. I enjoy serving them with a light dusting of powdered sugar on top for a cute touch. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cupcake. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend. It works well without changing the texture too much!
Cranberries: Fresh cranberries really shine in these cupcakes. If you can’t find them, frozen cranberries are a great substitute—just toss them in frozen as stated!
Orange Juice and Zest: Freshly squeezed orange juice and zest add brightness. If you don’t have fresh oranges, you can use bottled orange juice but the flavor won’t be as vibrant.
Sour Cream: This adds moisture and richness. Plain yogurt can replace sour cream if you want a lighter option or if that’s what you have on hand.
Butter: Unsalted butter is recommended for better control over salt levels. If you need dairy-free options, try coconut oil or a dairy-free butter substitute.
How Do I Make Sure My Cupcakes Are Fluffy and Light?
A key part of making fluffy cupcakes is properly creaming the butter and sugar. Be patient and mix until the mixture is light and airy—this means incorporating lots of air, which makes for light cupcakes!
- Use softened butter for a smooth blend; it should be cool to the touch, not melted.
- After creaming, make sure to add eggs one at a time to ensure they mix in well.
- Don’t overmix once you add the dry ingredients. Mix just until combined; this keeps the batter light.
With these tips in mind, your cupcakes will turn out delicious and fluffy every time! Enjoy making them!
Cranberry Orange Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large orange
- ½ cup fresh orange juice
- ½ cup sour cream or plain yogurt
- 1 cup fresh or frozen cranberries (if frozen, don’t thaw)
For the Orange-Cranberry Frosting:
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1-2 tablespoons fresh orange juice
- ¼ teaspoon orange zest
- ¼ cup crushed freeze-dried cranberries or finely chopped fresh cranberries (optional, for mixing or sprinkling)
- Orange peel segments and sugared cranberries for garnish
How Much Time Will You Need?
You’ll need about 25-30 minutes to prepare these cupcakes, plus an additional 18-22 minutes for baking. Allow some cooling time before frosting, which should take about 15 minutes. In total, the process takes around 1 hour, but the taste is totally worth the effort!
Step-by-Step Instructions:
1. Preheat Oven:
Start by preheating your oven to 350°F (175°C). While the oven warms up, line a 12-cup muffin tin with paper liners to prepare for baking.
2. Mix Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. This will help to evenly distribute the leavening agent. Set this mixture aside for later.
3. Cream Butter and Sugar:
In a larger bowl, use your hand mixer or stand mixer with a paddle attachment to beat the softened butter and granulated sugar together on medium-high speed. Keep mixing until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Add Eggs and Flavorings:
Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the vanilla extract and orange zest until everything is well combined.
5. Combine Wet and Dry:
With the mixer running on low, alternate adding the dry flour mixture and the freshly squeezed orange juice mixed with sour cream. Start and end with the flour mixture. Be careful not to overmix—just mix until everything is combined!
6. Fold in Cranberries:
Take a spatula and gently fold in the cranberries. Make sure they’re evenly distributed throughout the batter without breaking them up.
7. Fill and Bake:
Evenly divide the cupcake batter into the prepared muffin tin, filling each liner about 2/3 full. Then, place the tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Cool:
Once baked, allow the cupcakes to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This prevents them from getting soggy.
9. Make the Frosting:
In a mixing bowl, beat the softened butter on medium speed until it’s creamy. Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Next, beat in the orange juice and zest until the frosting is fluffy and smooth. If using, mix in the crushed freeze-dried cranberries for extra flavor and color.
10. Frost Cupcakes:
Once the cupcakes are completely cool, it’s time to frost them! You can pipe or spread the orange-cranberry frosting on top of each cupcake as you prefer.
11. Garnish:
For a festive touch, decorate each cupcake with sugared cranberries and small segments of orange peel.
12. Serve:
Now it’s time to enjoy these gorgeous, zesty cupcakes that are perfect for any occasion! Each bite offers a delightful burst of tart cranberry and refreshing orange flavor.
This recipe promises moist, flavorful cupcakes with a creamy frosting that will impress your family and friends. Happy baking!
Can I Use Frozen Cranberries in This Recipe?
Yes! If using frozen cranberries, there’s no need to thaw them. Just toss them directly into the batter, and they will bake up perfectly!
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week. Just be sure to let them come back to room temperature before enjoying!
Can I Make These Cupcakes Ahead of Time?
Absolutely! You can bake the cupcakes a day or two in advance. Just keep them tightly covered until you’re ready to frost and serve. The flavors can even improve overnight!
What If I Don’t Have Sour Cream?
No problem! You can substitute sour cream with plain yogurt or even buttermilk in the same amount. This way, you’ll maintain the moisture and tangy flavor in your cupcakes.
