If you’re in the mood for a delightful burst of flavor that perfectly balances tart and sweet, this Cranberry Orange Cupcakes Recipe is an absolute must-try. Bursting with vibrant orange zest and fresh cranberries, these cupcakes bring a festive, fruity twist to your dessert table that’s simple to make yet impressive to serve. Whether for a cozy holiday gathering or a sunny afternoon treat, this recipe combines tender crumb, juicy bites of cranberry, and luscious citrus frosting in a way that feels like a warm hug in every bite.
Ingredients You’ll Need
All the ingredients in this Cranberry Orange Cupcakes Recipe are straightforward pantry staples, but each plays a crucial role in building the perfect cupcake—from the moistness and texture to a tangy-sweet flavor profile that sings.
- 1 1/2 cups all-purpose flour: The base of your cupcake, providing structure and that tender crumb you crave.
- 1 teaspoon baking powder: Helps the cupcakes rise beautifully, creating a light and fluffy texture.
- 1/2 teaspoon baking soda: Works alongside baking powder to give an extra lift and even more softness.
- 1/4 teaspoon salt: Enhances all the flavors, making sure nothing tastes flat or dull.
- 1/2 cup unsalted butter, softened: Adds richness and moisture, contributing to the cupcake’s melt-in-your-mouth feel.
- 1 cup granulated sugar: Sweetness that perfectly balances the tart cranberries and fresh orange juice.
- 2 large eggs: Bind everything together and contribute to a tender texture.
- 1 teaspoon vanilla extract: A subtle flavor enhancer that adds warmth and complexity.
- 1/2 cup fresh orange juice: Imparts bright citrus notes and extra moisture for a juicy cupcake.
- 1 tablespoon orange zest: Packs concentrated citrus oils for an intoxicating aroma and flavor.
- 1/2 cup sour cream: Adds creaminess and a slight tang that keeps the cupcakes moist and tender.
- 1 cup fresh or frozen cranberries: Provide bursts of tartness and beautiful pops of color throughout the cupcakes.
- For the frosting:
- 1/2 cup unsalted butter, softened: Base for a creamy, luscious frosting.
- 2 cups powdered sugar: Sweetness and smooth texture to balance the tangy orange juice.
- 2 tablespoons fresh orange juice: Enhances the frosting with fresh citrus zing.
- 1 teaspoon orange zest: Adds more vibrant orange flavor and a fragrant touch.
How to Make Cranberry Orange Cupcakes Recipe
Step 1: Prepare Your Ingredients and Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to ensure your cupcakes don’t stick and pop out easily. This prep step sets the stage for a smooth baking process with less mess.
Step 2: Combine Your Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures these ingredients are evenly distributed, so your cupcakes bake uniformly without any unpleasant pockets of baking soda or salt.
Step 3: Cream Butter and Sugar
In a separate large bowl, use a mixer to cream the softened butter and granulated sugar until the mix is light, fluffy, and pale in color. This step incorporates air into your batter, resulting in that coveted tender crumb and moist texture.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, giving the mixture time to absorb them fully before adding the next. Stir in the vanilla extract—it adds a lovely depth of flavor without overpowering the citrus and cranberry notes.
Step 5: Mix in Orange and Sour Cream
Gently whisk in the fresh orange juice, orange zest, and sour cream until just combined. These ingredients bring moisture and a gentle tang that balance the sweet and tart elements perfectly.
Step 6: Fold in Cranberries
Carefully fold in the fresh or frozen cranberries to prevent them from breaking apart and turning your batter pink. This ensures that each cupcake holds beautiful bursts of cranberry flavor and color.
Step 7: Fill and Bake
Divide the batter evenly among your cupcake liners, filling each about two-thirds full. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. This timing ensures a moist, tender crumb without dryness.
Step 8: Prepare the Frosting
While cupcakes cool completely, beat together the softened butter until creamy. Gradually add powdered sugar, fresh orange juice, and orange zest, mixing until the frosting is smooth and fluffy. This bright frosting wraps the cupcakes in a sweet citrus hug.
Step 9: Frost Your Cupcakes
Once the cupcakes have cooled, generously frost them using a spatula or piping bag. Feel free to add extra cranberries or orange zest on top for an inviting, festive look.
How to Serve Cranberry Orange Cupcakes Recipe
Garnishes
A simple sprinkle of extra orange zest or a few whole cranberries brings a fresh and colorful finish to these cupcakes. These garnishes add brightness and make the cupcakes look as lovely as they taste.
Side Dishes
Serve these cupcakes alongside a light, citrusy tea or a sparkling cranberry mocktail. The light drinks complement the tart-sweet flavors, keeping the overall experience balanced and refreshing.
Creative Ways to Present
Try serving the cupcakes on a tiered dessert stand garnished with fresh greenery like rosemary or mint sprigs for a festive touch. You can also pack them in decorative boxes for charming gift ideas that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container at room temperature for up to three days. This keeps them moist and fresh without the frosting becoming too hard or sticky.
Freezing
These cupcakes freeze wonderfully. Place unfrosted cupcakes in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to two months. Thaw overnight in the refrigerator before frosting and serving.
Reheating
If you prefer your cupcakes slightly warm, microwave a single cupcake for about 10 seconds. Avoid heating too long to keep the texture soft and the frosting intact.
FAQs
Can I use frozen cranberries in the Cranberry Orange Cupcakes Recipe?
Absolutely! Frozen cranberries work just as well and provide that same lovely tart burst. Just remember not to thaw them before adding to the batter, so they don’t bleed their color too much.
Can I substitute the sour cream?
Yes, plain Greek yogurt is a great substitute for sour cream and will maintain the cupcake’s moist texture while adding a bit of tang.
Is it possible to make the frosting dairy-free?
Definitely. Use a plant-based butter alternative and a dairy-free powdered sugar substitute to create a delicious dairy-free frosting that still carries the bright orange flavor.
How long do these cupcakes keep in the fridge?
If you store them in an airtight container, they will stay fresh for about 4 to 5 days in the fridge. Bring them to room temperature before serving for the best flavor.
Can I add nuts to this Cranberry Orange Cupcakes Recipe?
Sure! Chopped pecans or walnuts add a wonderful crunch and pair nicely with the citrus and cranberry flavors. Just fold them in with the cranberries before baking.
Final Thoughts
I can’t recommend this Cranberry Orange Cupcakes Recipe enough for anyone craving a treat that feels both festive and fresh. It’s the perfect way to bring warmth and color to your dessert table, impress guests with minimal fuss, and enjoy a truly memorable bite each time. Go ahead and give this recipe a whirl—you’ll be so happy you did!
Print
Cranberry Orange Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cranberry Orange Cupcakes are a delightful holiday dessert combining the tartness of fresh cranberries with the bright citrus flavor of orange. These moist cupcakes are topped with a creamy orange-infused buttercream frosting, making them a perfect festive treat for any occasion.
Ingredients
For the Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1/2 cup sour cream
- 1 cup fresh or frozen cranberries
For the Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, cream the softened butter with granulated sugar using an electric mixer until the mixture is light and fluffy, which helps incorporate air into the batter for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next; then stir in the vanilla extract for flavor.
- Incorporate Wet Ingredients: Mix the fresh orange juice, orange zest, and sour cream into the batter until smooth. These ingredients add moisture and a bright citrus flavor.
- Fold in Cranberries: Gently fold in the fresh or frozen cranberries to ensure they are evenly distributed without breaking them up and causing color bleeding.
- Fill Muffin Cups: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully baked.
- Cool Cupcakes: Remove from the oven and allow the cupcakes to cool completely in the pan before frosting, to prevent the frosting from melting.
- Prepare Frosting: Beat the softened butter until creamy, then gradually add the powdered sugar, orange juice, and orange zest. Continue to beat until the frosting is smooth and fluffy.
- Frost Cupcakes: Spread or pipe the orange frosting onto the cooled cupcakes. Optionally, garnish with additional cranberries or orange zest for a festive touch.
Notes
- If fresh cranberries are unavailable, use frozen cranberries but do not thaw them before adding to the batter to prevent the color from bleeding into the batter.
- For a lighter frosting, substitute half of the butter with cream cheese, which will add tanginess and reduce fat content.
- Store cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness.
