Description
Savor the delightful combination of tart cranberries and zesty oranges in these easy-to-make Cranberry Orange Cupcakes, perfect for any festive celebration or a cozy afternoon snack.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (room temperature)
- 2 large eggs
- ¾ cup whole milk (or almond milk)
- Zest of 1 large orange
- 1 cup dried cranberries (sweetened or unsweetened)
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and sugar until light and fluffy.
- Add Eggs and Milk: Beat in the eggs one at a time, followed by the milk and orange zest until well blended.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture into your wet ingredients. Mix until just combined, then gently fold in the dried cranberries.
- Bake: Spoon the batter into each cupcake liner until they are about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool briefly before transferring to wire racks.
Nutrition
- Serving Size: 1 cupcake (65g)
- Calories: 215
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For extra flavor, consider adding lemon zest or almond extract. Top with cream cheese frosting or an orange glaze for added sweetness. Store cupcakes in an airtight container at room temperature for up to three days or freeze for longer storage.