Q1: What is the secret to a moist cupcake?

This recipe has two main secrets to a wonderfully moist crumb! The first is using melted butter , which creates a very tender and rich texture. The second, and most important, secret is to not overmix your batter after you have added the flour. Overmixing develops the gluten in the flour, which can result in a cupcake that is tough and dry.

Q2: Can I use frozen cranberries for the sauce?

Yes, absolutely! If you are using frozen cranberries, there is no need to thaw them first . You can simply add them directly to the saucepan and proceed with the recipe as written. The cooking time will be very similar.

Q3: How do I get my cream cheese frosting perfectly smooth and not lumpy?

The number one, non-negotiable secret is to make sure your block-style cream cheese and your butter are both fully softened to room temperature before you begin. Cold cream cheese is the primary cause of lumpy frosting. It's also a great idea to beat the cream cheese and butter together until they are perfectly smooth before you add the other ingredients.

Q4: Can I make these cupcakes ahead of time?

Yes! The best make-ahead method is to prepare all the components separately and store them as directed in the "Make-Ahead Tips" section above. Then, you can have a fun, easy, and stress-free assembly and decorating session on the day of your party, which will give you the freshest-tasting result with the most beautiful frosting.

Q5: The recipe says the batter will be thin. Is that correct?

Yes, that is completely correct! This is a thinner, more liquidy batter, very similar to a pancake batter, as the recipe notes. For the easiest and cleanest way to fill your muffin cups, it's a fantastic idea to transfer the finished batter to a large, liquid measuring cup and pour it into the liners.

The Best Festive & Moist Cranberry Orange Cupcakes

A festive cupcake recipe featuring the classic flavor combination of cranberry and orange. The dessert starts with a simple, moist butter cupcake flavored with orange zest and warm spices. The frosting is a unique and tangy cream cheese buttercream that incorporates a homemade, cooked cranberry sauce, which is flavored with fresh orange juice and ginger. The finished cupcakes are frosted, then garnished with a dollop of the reserved cranberry sauce and a strip of orange zest.

Author: Evelyn
Prep Time: 25 minutes
Cook Time: 32 minutes
Total Time: 2 hours 40 minutes (includes cooling times)
Yield: 12 cupcakes 1x
Category: Dessert
Method: Baking, Simmering
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cupcakes:
Cooking spray
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
Pinch of ground cloves
1/4 teaspoon fine salt
2/3 cup granulated sugar
2 large eggs, at room temperature
1 1/2 sticks (12 tablespoons) unsalted butter, melted
1 teaspoon orange zest
1/2 cup milk
For the Frosting:
1 1/2 cups fresh or thawed frozen cranberries
1/3 cup granulated sugar
Juice of 1 orange
1 teaspoon finely chopped fresh ginger
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 cup confectioners’ sugar
Pinch of fine salt
Long, thin strips of orange zest, for garnish

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Instructions

Make the Cupcakes: Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners and coat them with cooking spray.
In a medium bowl, whisk together the flour, baking powder, cinnamon, cloves, and salt.
In another medium bowl, beat the sugar and eggs with an electric mixer on medium-high speed for about 2 minutes, until light and creamy. Gradually pour in the melted butter, then beat in the orange zest.
On low speed, add half the flour mixture, then the milk, then the remaining flour mixture, mixing until just incorporated. The batter will be thin.
Divide the batter evenly among the prepared muffin cups. Bake for 20 to 22 minutes, until the tops spring back when pressed. Let the cupcakes cool completely on a wire rack.
Make the Frosting: In a small saucepan, bring the cranberries, granulated sugar, orange juice, and ginger to a simmer over medium heat. Cook, stirring frequently, for about 10 minutes, until the cranberries burst and the mixture thickens. Let it cool completely. Reserve 1/3 cup for garnish.
In a large bowl, beat the room-temperature cream cheese and butter with an electric mixer until smooth. Beat in the confectioners’ sugar.
Add the cooled cranberry mixture to the cream cheese base and beat until completely incorporated.
Decorate: Divide the frosting evenly among the cooled cupcakes, swirling it on top. Garnish each cupcake with a small dollop of the reserved cranberry sauce and a strip of orange zest.

Notes

The cupcake batter is thin, so the recipe suggests transferring it to a liquid measuring cup to make pouring into the liners easier.
It is crucial that the cooked cranberry sauce cools completely before it is mixed into the cream cheese and butter base to prevent the frosting from melting.
The cupcakes can be baked a day ahead and stored in an airtight container at room temperature before frosting.

Nutrition

Serving Size: 1 cupcake
Calories: 400-480
Sugar: 40-50 g
Sodium: 150-200 mg
Fat: 22-28 g
Saturated Fat: 14-18 g
Trans Fat: 0 g
Carbohydrates: 45-55 g
Fiber: 2-3 g
Protein: 4-6 g
Cholesterol: 90-110 mg

Find it online: https://cookupjoy.com/cranberry-orange-cupcakes/