Cranberry Orange Cupcakes That Elevate Your Holiday Desserts

Delight in these Cranberry Orange Cupcakes, a festive holiday dessert bringing tart cranberries and zesty orange flavor to every bite.

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Prep Time 20

Cook Time 28

Cooling Time 5

Total Time 53

Servings: 12 cupcakes

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cupcakes

1 cup Granulated Sugar Can be substituted with coconut sugar.
1/2 cup Water For simple syrup.
1 cup Fresh Cranberries Avoid dried cranberries.
1 1/2 cups All-Purpose Flour Consider gluten-free blend as a substitute.
1/2 teaspoon Table Salt Enhances flavors.
2 teaspoons Baking Powder For rising.
1 tablespoon Orange Zest Can substitute with lemon zest.
1/2 cup Unsalted Butter Must be softened.
8 oz Cream Cheese Essential for frosting.
2 large Eggs Can replace with egg substitutes.
1 teaspoon Vanilla Extract For flavor.

For the Frosting

8 oz Cream Cheese For frosting.
1/2 cup Unsalted Butter Must be softened.
2 cups Confectioners' Sugar For sweetness.
1 teaspoon Vanilla Extract Enhances frosting flavor.

For Decoration

1 cup Sugared Cranberries Easy to prepare in advance.
1 cup Festive Sprinkles For decoration.

Equipment

Muffin Tin
Mixing bowls
whisk
Saucepan
Wire rack

Method

Step-by-Step Instructions

Prepare Sugared Cranberries: Combine equal parts sugar and water in a saucepan; heat until dissolved. Soak cranberries in syrup overnight. Roll in sugar and dry.
Preheat Oven: Preheat oven to 350°F (175°C) and line a muffin tin with liners.
Chop Cranberries: Roughly chop fresh cranberries for the batter.
Mix Dry Ingredients: Whisk flour, baking powder, and salt together.
Cream Butter and Sugar: Beat butter, cream cheese, and sugar until light. Add eggs one at a time and mix in vanilla.
Combine Ingredients: Fold dry ingredients into wet mix, then fold in chopped cranberries.
Bake: Fill muffin tin and bake for 25-28 minutes until golden.
Frosting Preparation: Whip cream cheese and butter, then mix in confectioners' sugar and vanilla.
Decorate: Frost cooled cupcakes and top with sugared cranberries or sprinkles.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 6gCholesterol: 40mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure butter is at 60-65°F for easy creaming. Prepare sugared cranberries a day in advance for best flavor.

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