Cranberry Orange Cupcakes
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!
Equipment
- Muffin Tin
- Mixing Bowl
- Electric Mixer
Ingredients
Dry Ingredients
- 1.5 cup all-purpose flour (180 g)
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon kosher salt
Wet Ingredients
- 0.5 cup unsalted butter, softened (113 g)
- 1 cup granulated sugar (200 g)
- 0.5 teaspoon pure vanilla extract
- 0.333 cup orange juice (80 ml)
- 2 large eggs, at room temperature
- 0.333 cup milk (80 ml)
- 1.5 tablespoon 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.