These cranberry orange cupcakes feature a tender, orange-kissed cake and a bright, tangy cranberry cream cheese frosting. The combination of sweet citrus and tart berry makes for a memorable dessert.
This recipe involves a few components, but each step is straightforward. It’s a wonderful project for a weekend afternoon and a great addition to any holiday table, from Thanksgiving to Christmas.
Why You’ll Love Cranberry Orange Cupcakes
- Making the cranberry sauce from scratch gives you control over the sweetness and creates a fresh, tangy flavor you cannot get from a can.
- Using melted butter instead of creaming it with sugar makes for a quick-to-mix batter and a very tender cupcake crumb.
- Bringing eggs, milk, and cream cheese to room temperature helps them combine smoothly, preventing a lumpy batter or a separated frosting.
Cranberry Orange Cupcakes Ingredients
- Cranberries: Fresh or frozen cranberries will work equally well in the sauce. If using frozen, there is no need to thaw them first.
- Orange: You will use both the zest for the cake batter and the juice for the cranberry sauce, so choose a fresh, vibrant orange.
- Cream Cheese: Block-style cream cheese provides the best structure for frosting. Avoid using whipped or tub-style cream cheese, as it can make the frosting too soft.
- Butter: Be sure your butter for the frosting is softened to room temperature, not melted, to achieve a light and fluffy texture.
Exact quantities are in the recipe card below.
How to Make Cranberry Orange Cupcakes
Step 1: Make the Cranberry Sauce
Start by cooking the cranberries, sugar, and orange juice in a saucepan. Let it simmer until the berries pop and the sauce thickens. This needs to cool completely, so it’s best to do it first.
Step 2: Mix and Bake the Cupcakes
Whisk your dry ingredients in one bowl. In another, beat the eggs and sugar, then mix in the melted butter, orange zest, and finally the dry ingredients and milk. Portion the batter into a lined muffin tin and bake until golden.
Step 3: Cool and Prepare Frosting
Let the cupcakes cool fully on a wire rack, which is a key step for successful frosting. While they cool, beat together the cream cheese, butter, and confectioners’ sugar. Mix in the cooled cranberry sauce to create the finished frosting.
Step 4: Frost and Garnish
Once the cupcakes are no longer warm, spread or pipe the cranberry frosting on top. Add a small dot of reserved cranberry sauce and a piece of orange zest for a simple, pretty finish.
Storage Tips for Cranberry Orange Cupcakes
Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. For the best texture, let them sit at room temperature for 20-30 minutes before serving. You can also freeze the unfrosted cupcakes for up to 2 months; thaw at room temperature before frosting.
Expert Tips for Cranberry Orange Cupcakes
- Using room temperature eggs, milk, and cream cheese is important for a smooth batter and frosting. It helps the ingredients combine evenly.
- Do not frost the cupcakes until they are completely cool. Warm cupcakes will melt the cream cheese frosting.
- For the best frosting texture, use full-fat, block-style cream cheese, not the kind sold in a tub.
- Do not overmix the cupcake batter after adding the flour. Mixing too much can result in dense, tough cupcakes.
What to Serve with Cranberry Orange Cupcakes?
These cupcakes are a complete treat on their own. A cup of hot tea or coffee is a nice accompaniment.
Cranberry Orange Cupcakes Recipe FAQs
Can I use dried cranberries instead of fresh or frozen?
This recipe is designed for fresh or frozen cranberries, which break down to create a smooth sauce. Dried cranberries will not work as a substitute here.
My frosting seems too thin. What went wrong?
The most common reasons for thin frosting are not cooling the cranberry sauce completely before adding it, or using tub-style cream cheese instead of the recommended block-style. Make sure the sauce is at room temperature or even chilled.
Can I make these cupcakes ahead of time?
Yes. You can bake the cupcakes and store them in an airtight container at room temperature for up to one day before frosting. The frosting can also be made ahead and stored in the refrigerator for up to two days; let it soften slightly at room temperature and re-whip it before using.
Cranberry Orange Cupcakes
Ingredients
For the Cranberry Sauce
- 1 1/2 cups fresh or frozen cranberries 150g
- 1/3 cup granulated sugar 65g
- 1/4 cup fresh orange juice 60ml
For the Cupcakes
- 1 1/2 cups all-purpose flour 180g
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2/3 cup granulated sugar 135g
- 2 large eggs at room temperature
- 12 tablespoons unsalted butter melted and slightly cooled, 170g
- Zest of 1 large orange
- 1/2 cup milk at room temperature, 120ml
For the Frosting
- 4 ounces block cream cheese softened, 113g
- 4 tablespoons unsalted butter softened, 57g
- 1 cup confectioners' sugar 120g
- Orange zest curls for garnish, optional
Instructions
- First, make the cranberry sauce so it has time to cool. In a small saucepan, combine the cranberries, granulated sugar, and orange juice. Bring to a simmer over medium heat. Cook, stirring often, until the cranberries have burst and the sauce has thickened, about 10-12 minutes. Set aside to cool completely.
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- In a separate large bowl, use an electric mixer to beat the granulated sugar and eggs on medium-high speed until pale and fluffy, about 2 minutes. On low speed, slowly stream in the melted butter and mix until just combined, then mix in the orange zest.
- Add half of the flour mixture to the wet ingredients and mix on low until just incorporated. Pour in the milk and mix, then add the remaining flour mixture. Mix only until no dry streaks remain. Do not overmix.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Bake for 20-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and softened butter with an electric mixer until smooth and creamy. Sift in the confectioners' sugar and beat on low speed until combined, then increase to medium-high and beat until fluffy.
- Reserve 2 tablespoons of the cooled cranberry sauce for garnish. Add the rest of the cooled cranberry sauce to the frosting and beat on low speed until it's fully incorporated and the frosting is a uniform pink color.
- Once the cupcakes are completely cool, frost them using a spatula or piping bag. Garnish each cupcake with a small dot of the reserved cranberry sauce and a curl of orange zest, if using.
