Orange Cranberry Cupcakes

When it comes to baking, few combinations are as refreshing and delightful as the marriage of orange and cranberry in a cupcake.

These cupcakes are not only visually appealing with their vibrant colors but also offer a burst of flavors that can tantalize your taste buds.

A Perfect Harmony

The tangy sweetness of orange pairs beautifully with the tartness of cranberries, creating a harmonious blend that’s perfect for any occasion.

Whether you’re celebrating a festive holiday, hosting a casual get-together, or simply indulging in some weekend baking, orange cranberry cupcakes are a fantastic choice.

Why You’ll Live Them

The citrusy notes of orange combined with the sharpness of cranberries offer a refreshing taste experience.

These cupcakes are incredibly moist, thanks to the juicy oranges and the cranberries that add a touch of tartness

Yes, these Orange Cranberry Cupcakes use the whole orange, not just the zest or orange extract.

These Orange Cranberry Cupcakes are more than just a sweet treat – they are a celebration of flavors.

Their unique blend of citrus and berry is sure to make them a favorite in your baking repertoire.

So, next time you’re in the mood for baking, consider these delightful cupcakes and let your taste buds embark on a flavorful journey.

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Orange Cranberry Cupcakes

For The Cupcake Batter

2 small oranges

1 cup orange juice

2 eggs, large

1 cup butter, softened (2 sticks)

1 1/3 cups sugar

1 tsp. salt

2 tsp. baking powder

2 tsp. baking soda

3 cups flour

1 cup cranberries, chopped fresh

For The Frosting

8 ounces cream cheese, room temperature

1/2 cup fresh cranberries, chopped

Orange food coloring

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Preheat your oven to 350 degrees and line a cupcake tin with cupcake liners.

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Wash oranges and cut into pieces. Remove seeds.  Place orange pieces and orange juice into food processor.

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Process until oranges are finely chopped. Add eggs and butter; process for 3 seconds until combined. You could replace the butter with 1 cup coconut oil.

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Sift the remaining 5 ingredients in a large bowl. Next pour processed orange and juice into the center of the dry ingredients, add cranberries; stir until moistened. Do not over mix.

Divide the batter evenly among the cupcake liners. Place in preheated oven and bake 15 to 20 minutes or until a wooden pick comes out clean when inserted.

Cool in pan 10 minutes remove to wire rack to cool completely.

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Frosting The Cupcake

Combine the 8 ounce cream cheese with a few drops of orange food coloring and 1 teaspoon of orange extract.

Using a pastry pipe, pipe orange cream cheese over each cup. Finish off with 1/2 teaspoon each cupcake with fresh chopped cranberries.

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 Try These Cupcake Favorites

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