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.
- Prep Time: 25 minutes
- Cook Time: 32 minutes
- Total Time: 2 hours 40 minutes (includes cooling times)
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking, Simmering
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
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.
Find it online: https://cookupjoy.com/cranberry-orange-cupcakes/