Cranberry orange cupcakes are a tasty treat that brings together sweet and tangy flavors. They’re soft, airy, and packed with bits of juicy cranberries and a burst of orange zest!
These cupcakes are perfect for any celebration or just to enjoy with a cup of tea. I love how the bright orange frosting makes them look so pretty, and they taste as good as they look! 🍊🧁
Ingredients & Substitutions
All-Purpose Flour: This is the main structure for the cupcakes. For a gluten-free option, try using a gluten-free all-purpose blend, which works well in most baking recipes.
Cranberries: Fresh cranberries are the best choice for their tartness. If they’re out of season, frozen cranberries can substitute nicely. Just make sure to chop them if they’re large.
Sour Cream: This adds moisture and tenderness. Plain yogurt is a great alternative if you don’t have sour cream on hand. Use Greek yogurt for a thicker texture.
Butter: Unsalted is preferred for better control over the sweetness. You can use margarine or coconut oil as a substitute, but it may change the flavor slightly.
How Do You Achieve a Fluffy Cupcake Texture?
Getting that perfect fluffy texture in cupcakes is all about the mixing and baking process. First, ensure your butter is softened but not melted, as this helps it cream well with sugar. Beat it until light and fluffy to incorporate air.
- Add eggs one at a time, mixing well to keep that fluffiness.
- When adding dry and wet ingredients, do it alternately, and mix just until combined. Overmixing can lead to dense cupcakes.
- Finally, avoid opening the oven door too early to keep the temperature steady while baking.
Cranberry Orange Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 large orange
- 1/2 cup sour cream or plain yogurt
- 1/4 cup freshly squeezed orange juice
- 1 cup fresh or frozen cranberries, chopped if large
For the Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 2 tbsp freshly squeezed orange juice
- 1 tsp orange zest
- 1-2 tbsp milk or heavy cream (optional, for desired consistency)
- Few drops of red food coloring (optional for light pink tint)
For Garnish:
- Sugared cranberries (fresh cranberries tossed with sugar)
- Thin slices of fresh orange
How Much Time Will You Need?
This delightful recipe will take approximately 15 minutes for preparation and about 18-22 minutes for baking. Don’t forget to let the cupcakes cool before frosting, which can take another 10-15 minutes. Altogether, expect about 1 hour to complete the cupcakes from start to finish, making them a perfect weekend baking project!
Step-by-Step Instructions:
1. Preheat and Prepare Your Muffin Pan:
Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners to make it easy to remove the cupcakes later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly throughout the batter. Set this dry mixture aside.
3. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until it becomes light and fluffy. This process usually takes about 3-4 minutes.
4. Add Eggs and Flavorings:
Add the eggs to the mixture one at a time and beat well after each addition. Then, stir in the vanilla extract and the orange zest, which will give the cupcakes a lovely citrus aroma.
5. Combine Wet Ingredients:
In a separate small bowl, mix together the sour cream and freshly squeezed orange juice. This will add moisture and flavor to the cupcakes.
6. Mix Wet and Dry Ingredients:
Now, take turns adding the flour mixture and the sour cream mixture to the butter mixture. Start and end with the flour mixture. Make sure to mix just until combined—overmixing can create dense cupcakes.
7. Fold in the Cranberries:
Gently fold in the cranberries, making sure they are evenly distributed throughout the batter.
8. Fill Muffin Cups:
Divide the batter evenly among your prepared muffin cups, filling each about 2/3 full to allow room for rising during baking.
9. Bake:
Place the muffin pan in the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean.
10. Cool the Cupcakes:
Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then carefully transfer them to a wire rack to cool completely.
11. Make the Frosting:
While the cupcakes cool, prepare the frosting by beating the softened butter until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, mixing well between each addition.
12. Flavor the Frosting:
Add the orange juice, orange zest, and the optional food coloring if you’d like a soft pink color. Beat until fluffy. If the frosting is too thick, you can add milk or heavy cream a little at a time until it reaches your desired consistency.
13. Frost the Cupcakes:
Once the cupcakes have cooled completely, use a piping bag or a knife to generously frost each cupcake.
14. Garnish:
Finish with a festive touch by garnishing each cupcake with a sugared cranberry and a small slice of orange.
15. Serve and Enjoy!
These beautiful cranberry orange cupcakes are now ready to be shared with family and friends—or enjoyed all by yourself! Happy baking!
Can I Use Other Fruits Instead of Cranberries?
Absolutely! While cranberries give the cupcakes a unique tartness, you can substitute them with other fruits like chopped apples, blueberries, or raspberries. Just adjust the sweetness slightly if the fruit is sweeter than cranberries.
Can I Make the Cupcakes Gluten-Free?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour. Make sure to verify that all other ingredients are gluten-free as well for best results!
How Do I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you need to keep them longer, they can be frozen for up to 2 months. Just wrap them well and thaw in the refrigerator before serving!
Can I Make the Frosting Ahead of Time?
Yes, you can prepare the frosting ahead of time! Keep it stored in an airtight container in the fridge for up to a week. Before using, let it come to room temperature and re-whip for optimal fluffiness.
