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
Scale
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.
