Dessertscakemehometonight
Orange Cranberry Cupcakes
These orange cranberry cupcakes are the perfect balance of sweet citrus and tart fruit. Soft, tender orange cake is studded with fresh cranberries for a burst of flavor in every bite. Each cupcake is topped with smooth orange cream cheese frosting and finished with sparkling sugared cranberries and orange slices for a festive touch. Bright, flavorful, and beautiful—perfect for any holiday or winter celebration.
👥 12 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 1h🔥 Cook: 20 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Orange Cranberry Cupcakes
2
Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
3
In a small mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
4
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil for a few minutes until light and creamy. Add the egg, sour cream, vanilla extract, and orange zest and mix until smooth.
¼ cup unsalted butter (room temperature)unsalted butter (room temperature)1 cuplarge egg (room temperature)1sour cream (room temperature)2 tbspvanilla extract2 tsporange zest (about 1 orange)2 tsporange zest1 tsp
5
Add in half of the flour mixture and mix until mostly combined. Then, pour in the milk and orange juice and mix until mostly combined. Add the remaining half of the flour mixture and mix until combined and smooth. Fold in the chopped cranberries.
¼ cup orange juice (freshly squeezed)orange juice (freshly squeezed)1 tbsp
6
Portion the cupcake batter into the cupcake liners using a large cookie scoop about ¾ full. Bake the cupcakes for ⏱️ 20 minutes or until the cupcakes bounces back when gently touched. Cool the cupcakes in the pan for ⏱️ 2 minutes and then transfer to a wire rack to cool completely.
7
Orange Cream Cheese Frosting
cream cheese (room temperature)4 oz
8
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter and cream cheese for ⏱️ 5 minutes until light, pale, and creamy.
¼ cup unsalted butter (room temperature)unsalted butter (room temperature)1 cupcream cheese (room temperature)4 oz
9
Add in the powdered sugar and mix on the lowest speed until the sugar is fully combined. Add in the orange juice, orange zest, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
powdered sugar3 cups¼ cup orange juice (freshly squeezed)orange juice (freshly squeezed)1 tbsporange zest (about 1 orange)2 tsporange zest1 tsp
10
Increase the mixer speed to medium and whip the buttercream for about 3 to ⏱️ 5 minutes until it is smooth and creamy. Turn the mixer to low speed and mix for several minutes to smooth out the frosting.
11
Assembling the Cupcakes
12
Fill a piping bag fitted with a Wilton 1M piping tip with the orange cream cheese frosting. Pipe a generous swirl of frosting onto the cooled orange cranberry cupcakes. Decorate the cupcakes with orange slices and sugared cranberries.
cream cheese (room temperature)4 ozorange slices12
Nutrition Facts
calories
481 kcal
fat Content
28 g
serving Size
1 cupcake
fiber Content
1 g
sugar Content
45 g
sodium Content
240 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
76 mg
carbohydrate Content
57 g
saturated Fat Content
15 g
unsaturated Fat Content
11 g
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