These cranberry orange cupcakes are a sweet and zesty treat! With tart cranberries and bright orange flavor, they’re perfect for any occasion.
Whenever I have a batch of these cupcakes, they disappear quickly! It’s hard to eat just one with that lovely, refreshing taste. 🍊
Making them is a breeze, too! Just mix, bake, and enjoy—your kitchen will smell amazing while they cool down, and you won’t be able to wait to take a bite!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cupcakes. If you need a gluten-free option, you can use a 1:1 gluten-free baking flour. It works well and still gives you a nice texture!
Cranberries: Fresh cranberries are best for this recipe as they add tartness. If you can’t find fresh ones, frozen cranberries are a great alternative! Just make sure to thaw and drain them well.
Buttermilk: It helps keep the cupcakes moist. If you don’t have buttermilk on hand, you can substitute with regular milk mixed with a teaspoon of lemon juice or vinegar. Let it sit for a few minutes before using.
Butter: While unsalted butter is preferred, you can use salted butter instead. Just skip any additional salt in the batter to keep the flavors balanced.
What’s the Best Way to Ensure Fluffy Cupcakes?
To get light and fluffy cupcakes, creaming the butter and sugar together is key! Make sure to:
- Use softened butter for easy creaming. Let the butter sit at room temperature for about 30 minutes before you start.
- Beat the butter and sugar together for about 3-4 minutes. This incorporates air, giving your cupcakes lift.
- When adding flour and buttermilk, do so gradually. Alternate the additions, mixing just until combined to avoid overmixing, which can lead to dense cupcakes.
Following these tips will help ensure your cranberry orange cupcakes come out light, fluffy, and oh-so-delicious!
Cranberry Orange Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp orange zest (about 1 large orange)
- ¾ cup buttermilk, room temperature
- 1 ½ cups fresh cranberries (whole; some can be roughly chopped for the batter)
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp orange juice (freshly squeezed)
- 1 tsp vanilla extract
- 2 tbsp finely chopped fresh cranberries (or cranberry puree, drained)
- Fresh cranberries for garnish
- Optional: a light dusting of powdered sugar for garnish
How Much Time Will You Need?
This delicious cupcake recipe will take about 15-20 minutes for prep and 18-22 minutes to bake. After that, let the cupcakes cool completely, which can take about 30 minutes. In total, you’re looking at about 1 hour of time before you can dig in!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and make for easy cleanup.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This helps to ensure that your cupcakes have a nice rise. Set this mixture aside for later.
3. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy—this typically takes about 3-4 minutes.
4. Add Eggs and Flavor:
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract and orange zest, making sure to scrape down the sides of the bowl for even mixing.
5. Combine Wet and Dry Ingredients:
Carefully alternate adding the dry ingredient mix and the buttermilk to the creamed butter mixture. Start and end with the dry ingredients. Mix each addition just until combined to keep the batter light and fluffy—overmixing will make the cupcakes dense.
6. Fold in Cranberries:
Gently fold the fresh cranberries into the cupcake batter. Be careful not to break them apart too much; you want those beautiful pockets of cranberry flavor in your cupcakes.
7. Fill the Cupcake Liners:
Divide the cupcake batter evenly among the prepared cupcake liners, filling each about 2/3 full to allow space for rising.
8. Bake the Cupcakes:
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. If it comes out with wet batter, give them a few more minutes.
9. Cool the Cupcakes:
Once the cupcakes are done, remove them from the oven and let them cool in the pan for about 5 minutes. Then, gently transfer them to a wire rack to cool completely.
10. Make the Frosting:
While the cupcakes cool, prepare the frosting. In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, about one cup at a time, mixing on low speed. Once incorporated, add the orange juice and vanilla extract. Increase the speed to high and beat until fluffy, about 3-4 minutes. Gently fold in the finely chopped cranberries.
11. Frost and Garnish:
Once the cupcakes are completely cooled, generously pipe or spread the frosting on top of each cupcake. Finish by garnishing each cupcake with 2-3 fresh cranberries and, if you wish, a light dusting of powdered sugar for that extra touch of sweetness.
Enjoy your vibrant, refreshing cranberry orange cupcakes! They make for a delightful treat any time of year.
Can I Use Frozen Cranberries in This Recipe?
Absolutely! If you can’t find fresh cranberries, frozen ones work well. Just make sure to thaw and drain them completely before adding them to the batter. This will help prevent excess moisture in your cupcakes.
Can I Substitute the Buttermilk?
Yes, if you don’t have buttermilk, you can easily make a substitute! Just mix ¾ cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.
How Should 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 for longer, you can refrigerate them, but be aware they may dry out slightly. Bring them back to room temperature before serving for the best flavor!
Can I Make the Cupcakes Ahead of Time?
Definitely! You can bake the cupcakes a day in advance. Just let them cool completely, store them in an airtight container, and frost them on the day you plan to serve them. This will keep the frosting fresh and beautiful!