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Cranberry Orange Cupcakes

Cranberry Orange Cupcakes

Cranberry Orange Cupcakes are a delightful fusion of tart cranberries and zesty orange, creating a bright, citrus-infused treat with a soft, tender crumb. These cupcakes bring a refreshing contrast of sweet and tangy flavors, making them perfect for holidays, afternoon tea, or simply as a cheerful indulgence.

  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale
  • For the Cranberry Orange Cupcakes:
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup milk (whole or dairy-free alternative)
  • 2 teaspoons vanilla extract
  • Zest of 2 oranges
  • 1 cup fresh cranberries, roughly chopped
  • For the Zesty Orange Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • ¼ cup fresh orange juice
  • 1 teaspoon orange extract

Instructions

  1. Prepare the Cupcake Batter: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla and orange zest.
  2. Mix and Fold: Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Gently fold in chopped cranberries.
  3. Bake: Divide batter evenly among cupcake liners, filling each about ¾ full. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
  4. Prepare the Frosting: In a bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in orange juice and orange extract until fluffy.
  5. Decorate: Frost cupcakes with the orange cream cheese frosting and garnish with fresh cranberries or additional orange zest (optional).

Notes

For a spiced twist, add a pinch of cinnamon or nutmeg to the batter. These cupcakes can be made ahead and stored in an airtight container in the refrigerator for up to 5 days.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 250
  • Sugar: 22g
  • Sodium: 140mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 50mg

Keywords: cranberry orange cupcakes, citrus cupcakes, holiday cupcakes