These delightful cranberry orange cupcakes are a tasty treat, bursting with fruity flavors! The sweet and tangy mix of fresh cranberries and zesty orange makes each bite a tiny celebration!
Honestly, the aroma while baking is enough to make your day better! I love serving them warm with a little frosting on top—the perfect sweet pick-me-up, don’t you think? 😊
Key Ingredients & Substitutions
All-purpose Flour: This is your base. For a gluten-free option, you can swap it with a 1:1 gluten-free flour blend. It works pretty well in most recipes!
Cranberries: Fresh berries provide a pop of flavor! If you can’t find them, use dried cranberries; just soak them in orange juice for a bit to plump them up first.
Sour Cream: This adds moisture and richness. Plain yogurt works great if you’re out of sour cream, plus it’s a little healthier!
Butter: Unsalted butter gives control over the cupcake’s saltiness. You can replace it with equal parts coconut oil or a vegan butter alternative for a dairy-free version.
How Do You Get Light and Fluffy Cupcakes?
A big part of making cupcakes light and fluffy lies in how you mix the batter. Here’s a handy guide:
- Beat softened butter and sugar together until they’re light and fluffy, about 3-4 minutes. This adds air into the mixture!
- When adding eggs, do it one at a time. This ensures they’re fully incorporated and keeps the batter creamy.
- Mix the dry and wet ingredients alternately, starting and ending with the dry. This helps prevent overmixing, which can make cupcakes dense.
Cranberry Orange Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large orange
- 1/2 cup freshly squeezed orange juice
- 1/2 cup sour cream or plain yogurt
- 1 cup fresh or frozen cranberries (if frozen, do not thaw)
For the Cranberry Orange Frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoon orange zest
- 2-3 tablespoons cranberry sauce or cranberry puree (homemade or store-bought)
- Optional: Fresh cranberries and orange zest strips for garnish
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prep and about 20-25 minutes to bake. Once the cupcakes are baked, allow them to cool for about 30 minutes before frosting. So, in total, you’re looking at around 1 hour for a sweet and fruity cupcake experience!
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 so your cupcakes will be ready to pop out easily once cooled!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent. Set this mix aside for now.
3. Creaming Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy. This should take about 3-4 minutes! It helps create a nice texture in your cupcakes.
4. Incorporating Eggs and Flavor:
Next, add each egg one at a time, beating well after each addition. Add the vanilla extract and orange zest, mixing until just combined.
5. Blending Wet Ingredients:
In a small bowl, mix the freshly squeezed orange juice and sour cream (or yogurt). This adds moisture and tang to your cupcakes.
6. Combining Everything:
Now it’s time to combine the mixtures! Gradually add the dry ingredients to the butter mixture, alternating with the orange juice mixture. Start with a portion of the dry mix, then add some wet, and repeat this sequence. Make sure to mix until just combined—don’t overdo it!
7. Adding Cranberries:
Gently fold in the cranberries, being careful not to crush them. This way, you get little bursts of cranberry goodness in every bite!
8. Filling the Cupcake Liners:
Evenly divide the batter into each cupcake liner, filling them about two-thirds full. This allows room for the cupcakes to rise.
9. Baking Time!
Pop the muffin tin into the preheated oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Keep an eye on them towards the end of baking!
10. Cooling:
Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then carefully transfer them to a wire rack to cool completely.
11. Making the Frosting:
While the cupcakes cool, let’s whip up the frosting! In a medium bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing well along the way.
12. Flavoring the Frosting:
Add in the orange juice and orange zest, continuing to beat until the frosting is light and fluffy.
13. Creating a Marbled Effect:
Gently fold in the cranberry sauce or puree, creating a beautiful marbled effect in your frosting. It looks pretty and tastes fresh!
14. Frosting the Cupcakes:
Once the cupcakes are completely cool, either pipe or spread the cranberry-orange frosting on top. Let your creativity shine with how you decorate!
15. Garnishing:
If you’d like to add a special touch, garnish each cupcake with a sugared cranberry and a small strip of orange zest. It will make them look even more festive!
16. Enjoy!
Serve immediately and make sure to enjoy the delightful burst of flavor that comes with every cupcake! Perfect for any occasion!
Can I Use Frozen Cranberries?
Absolutely! You can use frozen cranberries directly in the recipe without thawing them. Just fold them in gently to avoid crushing. They will add a lovely burst of flavor to your cupcakes!
How Should I Store Leftover Cupcakes?
To store any leftover cupcakes, place them in an airtight container at room temperature. They’ll stay fresh for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week.
Can I Make These Cupcakes Ahead of Time?
Yes, you can! The cupcakes can be baked up to two days in advance. Just keep them covered at room temperature until you’re ready to frost and serve.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, plain yogurt is a great substitute! It provides similar moisture and acidity, making your cupcakes still rich and delicious.
