Description
These Cranberry Orange Cupcakes are soft, fluffy, and bursting with vibrant flavors of fresh cranberries and zesty oranges. They make the perfect treat for any occasion!
Ingredients
Scale
- 1 ½ cups (180 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ teaspoon pure vanilla extract
- ⅓ cup (80 ml) orange juice
- 2 large eggs, at room temperature
- ⅓ cup (80 ml) milk
- 1 ½ tablespoons orange zest
- 1 cup fresh cranberries, plus more for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Mix in vanilla extract, orange juice, and orange zest.
- Add eggs one at a time, mixing well after each addition.
- Alternately add dry ingredients and milk, mixing until combined.
- Gently fold in fresh cranberries.
- Fill cupcake liners two-thirds full and bake for 18-22 minutes or until a toothpick comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use fresh cranberries for the best flavor. If using frozen, do not thaw them beforehand. Ensure butter is softened for better mixing, and avoid overmixing the batter for lighter cupcakes.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 15g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cranberry, orange, cupcakes, dessert, baking