Festive Cranberry Orange Cupcakes
Brighten your holiday table with these delightful cranberry orange cupcakes, featuring a sweet orange zest frosting and tangy cranberry filling. Perfect for any festive occasion!
Prep
: 10
Total
: 25 minutes
Ingredients
Cupcakes
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar
- 0.5 cup butter softened
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 0.25 cup fresh orange juice plus zest of one orange
- 1 teaspoon baking powder
- 0.5 cup fresh cranberries chopped
Frosting
- 0.5 cup butter softened
- 2 cups powdered sugar sifted
- 2 tablespoons milk
- 1 teaspoon orange extract
- 0.25 teaspoon salt
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, beat the butter and sugar together until light and fluffy.1.5 cups all-purpose flour
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and orange juice with zest.1.5 cups all-purpose flour
- In another bowl, combine the flour and baking powder. Gradually add to the wet mixture, mixing until just combined. Fold in the cranberries gently.1.5 cups all-purpose flour
- Divide the batter evenly among the cupcake liners and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
Frosting Preparation
- In a bowl, beat the butter until creamy. Gradually add powdered sugar alternating with milk, beating until smooth. Add orange extract and salt, beating until well combined.1.5 cups all-purpose flour
- Pipe or spread the frosting onto the cooled cupcakes and garnish with additional orange zest if desired.
Notes
Store cupcakes in an airtight container for up to 3 days. For a more citrusy kick, increase the amount of orange zest.