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!
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.