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Experience the zingy harmony of citrus and tart berries in these luscious cupcakes that truly live up to their name. Bursting with fresh orange zest and sweet-tart cranberries, they’re topped with a velvety cream cheese frosting that simply melts in your mouth. Whether it’s a holiday party or a cheerful midday treat, these cupcakes are sure to delight.
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- Zest of 1 large orange (about 1 tablespoon)
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup freshly squeezed orange juice
- 1 cup fresh or frozen cranberries, roughly chopped
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened (for the frosting)
- 2 cups powdered sugar
- ½ teaspoon vanilla extract (for the frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tray with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside for a moment.
In a separate mixing bowl, combine the granulated sugar and orange zest, using a spoon or your fingertips to gently rub them together. This step releases the oils from the zest and infuses the sugar with bright citrus flavor. Add the softened butter to the sugar mixture and beat until creamy. Then, incorporate the eggs one at a time, followed by the vanilla extract, scraping down the bowl as needed.
Gradually add the flour mixture to the butter mixture in two parts, alternating with the orange juice. Stir just until combined to avoid overmixing. Gently fold in the chopped cranberries. Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack.
Meanwhile, prepare the frosting by beating the softened cream cheese and butter together until fluffy. Add the powdered sugar gradually, mixing on low speed to prevent a sugar cloud, then increase the speed to create a smooth, creamy texture. Blend in the teaspoon of vanilla extract for that classic frosting flavor. Frost the cooled cupcakes generously, and garnish with extra orange zest or a few cranberry slices if you like.
These Cranberry Orange Cupcakes with Cream Cheese Frosting are perfect for anyone craving a sweet treat loaded with fresh, zesty flair. The tangy cranberries add a pop of flavor that balances the rich cream cheese topping, making this recipe a delightful option for celebrations, potlucks, and cozy family get-togethers. If you’re looking to lighten things up, swap in low-fat cream cheese or use less sugar in the frosting. You can also try dried cranberries for a slightly sweeter flavor or add a hint of almond extract for a fun twist. Simple, vibrant, and oh-so-tasty, these cupcakes are a guaranteed crowd-pleaser.
