Cranberry Orange Cupcakes
Cranberry Orange Cupcakes are soft citrus cupcakes filled with fresh cranberries.
Ingredients
Cupcakes
- 1 ½ cups 180 g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup 113 g unsalted butter, softened
- 1 cup 200 g granulated sugar
- ½ teaspoon pure vanilla extract
- ⅓ cup 80 ml fresh orange juice
- 2 large eggs room temperature
- ⅓ cup 80 ml milk
- 1 ½ tablespoons orange zest
- 1 cup fresh cranberries plus extra for garnish
Cream Cheese Frosting
- ½ cup 113 g unsalted butter, softened
- 8 ounces 225 g cream cheese, softened
- 3 cups powdered sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
Instructions
- Preheat the oven to 325°F (160°C), or 140°C for fan ovens. Line a 12-count muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, sugar, and vanilla extract on medium speed for about 3 minutes until pale and fluffy.
- Add the orange juice and eggs to the butter mixture and mix until combined. Add half of the flour mixture and beat gently.
- Mix in the milk and orange zest. Add the remaining flour mixture and beat just until smooth. Do not overmix.
- Fold in the fresh cranberries using a spatula, ensuring they are evenly distributed.
- Divide the batter evenly between the cupcake liners, filling each about ¾ full.
- Bake for 16–19 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Remove from the pan and allow the cupcakes to cool completely on a wire rack before frosting
Notes
- Frozen cranberries can be used; add them directly without thawing.