1. Recipes

How to Make Cranberry-Orange Cupcakes - A Step-by-Step Guide

Cranberry-Orange Cupcakes are a delightful and festive treat perfect for the holiday season. These cupcakes are bursting with the flavors of tart cranberries and zesty orange, creating a deliciously unique and irresistible combination. Whether you are hosting a holiday gathering, or simply want to satisfy your sweet tooth, these cupcakes are sure to be a hit with everyone who tries them.

The combination of cranberries and orange is a classic one, and for good reason. The tangy sweetne...

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Ingredients

  • ⅔ cup white sugar
  • 1 orange, zested
  • 1 cup orange juice concentrate
  • ½ cup white sugar
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ cup butter, room temperature
  • ⅔ cup plain yogurt
  • 2 eggs
  • 2 ounces chopped nuts
  • 2 ounces dried cranberries
  • ¼ cup butter, at room temperature
  • ½ cup jellied cranberry sauce
  • ¾ cup brown sugar
  • 2 tablespoons milk
  • 1 cup sifted powdered sugar
  • 1 cup jellied cranberry sauce
  • 2 teaspoons grated orange zest

Information

  • Prep Time: 40 mins
  • Cook Time: 35 mins
  • Additional Time: 3 hrs 25 mins
  • Total Time: 4 hrs 40 mins
  • Servings: 20
  • Yield: 20 cupcakes

  • Mix together 2/3 cup sugar and orange zest in a bowl. Allow to sit at room temperature until sugar is infused with orange flavor, about 3 hours.
  • Combine orange juice concentrate and 1/2 cup sugar in a saucepan over medium heat; bring to a boil. Simmer, stirring continuously, until thoroughly combined and thickened slightly, about 10 minutes. Remove from heat and let orange syrup cool to room temperature.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Whisk flour, baking powder, and baking soda together in a bowl.
  • Combine butter and orange zest-sugar mixture in a large bowl; mix with an electric mixer until light and fluffy, about 1 minute. Beat in yogurt and eggs until blended. Alternately fold in flour mixture and 2/3 cup of the orange syrup (that should be pretty much all of the syrup) in 3 additions, beginning and ending with flour. Fold in nuts and dried cranberries.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  • Melt butter in a saucepan over medium heat to make the icing. Add 1/2 cup cranberry sauce and brown sugar and bring to a boil. Lower heat to medium-low and continue to boil, stirring constantly, for 2 minutes. Add milk and bring to a boil again, stirring constantly. Remove from heat and cool to lukewarm.
  • Gradually add sifted powdered sugar to icing. Beat with an electric mixer until thick enough to spread, adding a little hot water if icing is too thick.
  • Spread frosting onto the cooled cupcakes and let it harden just a bit. Pipe a ring of cranberry sauce around the edge of each cupcake and sprinkle with orange zest for some added color.

    • Nutrition

    312 cal.

    • Total Fat: 12g
    • Saturated Fat: 6g
    • Cholesterol: 44mg
    • Sodium: 155mg
    • Total Carbohydrate: 50g
    • Dietary Fiber: 1g
    • Total Sugars: 39g
    • Protein: 3g
    • Vitamin C: 21mg
    • Calcium: 58mg
    • Iron: 1mg
    • Potassium: 167mg

    Categories

    Baking recipes
    Dessert recipes
    Cupcake recipes
    Cranberry recipes
    Orange recipes