These cranberry orange cupcakes are a burst of joy! With sweet and tart cranberries mixed with zesty orange, they’re perfect for any celebration or a cozy day at home.
Trust me, the smell while they bake is heavenly! I love adding a sprinkle of powdered sugar on top—they look pretty and taste even better! 🍊
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cupcakes. You can swap it with a gluten-free blend if you’re avoiding gluten. Just make sure it’s a 1:1 substitute that includes xanthan gum for better structure.
Cranberries: Fresh cranberries work beautifully, but if they’re out of season, use frozen ones—just don’t thaw them beforehand. You can also swap cranberries for other berries like raspberries or blueberries for a different flavor.
Orange Juice and Zest: Fresh is always best! For the zest and juice, if you’re out of oranges, use a bottled juice but be sure to pick one that’s 100% orange juice with no added sugar for the best taste.
Sour Cream or Greek Yogurt: This adds moisture. You can substitute with plain yogurt or even buttermilk if needed. I prefer Greek yogurt for the added protein.
What’s the Best Way to Make Sure my Cupcakes Are Moist and Fluffy?
To achieve perfectly moist and fluffy cupcakes, the creaming method is key. Start with softened butter and sugar. Here are detailed steps:
- Beat the softened butter and sugar together until light and fluffy (about 3–4 minutes)—this introduces air and helps to create a lighter texture.
- When you add eggs, mix well after each. This ensures they’re fully incorporated and helps to create a stable batter.
- Be careful not to overmix once you add the flour and wet ingredients. Just mix until combined for the best texture.
- Folding in cranberries gently prevents crushing them and keeps the cupcakes from becoming soggy.
How to Make Cranberry Orange Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon freshly grated orange zest (about 1 orange)
- ½ cup fresh orange juice (about 2 oranges)
- ½ cup sour cream or plain Greek yogurt
- 1 ½ cups fresh or frozen cranberries, chopped if large
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- ¼ cup cranberry sauce or cranberry preserves (optional, for swirl)
For Garnish:
- Fresh cranberries, lightly dusted with powdered sugar
- Thin orange slices or wedges
How Much Time Will You Need?
This delicious recipe takes about 30 minutes to prepare and 20-25 minutes to bake. Plus, you’ll want your cupcakes to cool completely before frosting them, so plan for a little extra time. Overall, you can expect this delightful treat to come together in about 1.5 hours!
Step-by-Step Instructions:
1. Prepare Your Oven and Pans:
First, preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to ensure easy removal later. It’s like giving your cupcakes their very own cozy beds!
2. Mix Your Dry Ingredients:
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This helps to aerate the flour, ensuring your cupcakes will be light and fluffy. Set this mix aside while you work on the wet ingredients!
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer on medium-high speed to beat the softened butter and granulated sugar together until mixture becomes light and fluffy, about 3-4 minutes. This step is crucial as it incorporates air into the batter.
4. Add Eggs and Flavor:
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and the freshly grated orange zest for a burst of citrusy flavor!
5. Combine Wet Ingredients:
In a small bowl, combine the orange juice and sour cream (or Greek yogurt). This combination adds moisture and flavor—perfect for our cupcakes!
6. Alternate Mixing Dry and Wet Ingredients:
With your mixer on low speed, gradually incorporate the dry flour mixture in three additions, alternating with the wet mixture. Begin and end with the dry ingredients. Mix just until combined to keep your cupcakes tender.
7. Fold In the Cranberries:
Gently fold in the cranberries using a spatula. This helps ensure they are evenly distributed without breaking them apart.
8. Fill Cupcake Liners:
Divide the batter evenly among the lined cupcake cups, filling each about 2/3 full. This allows room for them to rise without overflowing.
9. Bake Your Cupcakes:
Place your muffin tin in the oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center of a cupcake—it should come out clean. Once baked, remove them from the oven and let them cool completely on a wire rack.
10. Make the Frosting:
While your cupcakes are cooling, beat the softened butter in a medium bowl until creamy. Gradually add the powdered sugar, one cup at a time, and beat well after each addition. Add vanilla extract and 2 tablespoons of fresh orange juice, beating until smooth. If it’s too thick, add another tablespoon of juice until you reach a nice piping consistency!
11. Add a Cranberry Swirl (Optional):
If you’re using cranberry sauce, gently swirl it into the frosting with a knife or spatula. This creates pretty pink streaks without fully mixing it in.
12. Frost the Cupcakes:
Using a piping bag with a star tip, frost each completely cooled cupcake with your cranberry-orange frosting. Have fun with different piping styles!
13. Garnish:
For a festive touch, top each cupcake with sugared cranberries and a thin slice or wedge of orange. They will look beautiful and inviting!
14. Serve and Enjoy!
Your delightful cranberry orange cupcakes are now ready to be savored! These treats can be refrigerated for up to 3 days, but bring them to room temperature before serving to enjoy the best flavor. Enjoy every sweet, tart, and citrusy bite!
Can I Use Frozen Cranberries Instead of Fresh?
Absolutely! If you’re using frozen cranberries, there’s no need to thaw them beforehand. Just fold them into the batter straight from the freezer. They’ll bake beautifully and still provide that delicious tartness!
How Can I Make These Cupcakes Vegan?
To make these cupcakes vegan, substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) and replace the butter with a vegan butter alternative or coconut oil. Use almond milk or another plant-based milk in place of sour cream.
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container in the fridge for up to 3 days. If you prefer, you can freeze them for up to 2 months—just make sure to wrap them individually in plastic wrap and place them in a freezer-safe bag.
Can I Make the Cupcakes Ahead of Time?
Yes! You can bake the cupcakes a day ahead and store them at room temperature, wrapped well. Just frost them on the day you plan to serve for the best flavor and texture. If you’re making them further in advance, consider freezing them without frosting, then add frosting when you’re ready to serve!