Orange Cranberry Cupcakes
Orange Cranberry Cupcakes is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat the oven to 325°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat the oven to 325°F.
Line a 12-cup cupcake pan with paper liners.
In a medium bowl, whisk together 1 1/2 cups of the flour, the baking powder, baking soda, and salt.
In a small saucepan, heat the milk and orange zest over low heat until hot (but not boiling); cool to lukewarm, 4 to 5 minutes.
Stir in the vanilla.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
Reduce the speed to medium-low, add the egg and egg whites one at a time, and beat until creamy, 1 to 2 minutes.
Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition.
In a small bowl, toss the cranberries with the remaining 1 tablespoon flour.
Using a silicone spatula, gently fold the cranberries into the batter.
Divide the batter evenly among the liners and bake until the tops are just dry to the touch (some may be slightly golden on the sides before this happens) and a toothpick inserted into the center comes out clean, 17 to 19 minutes.
Transfer the pan to a wire rack and cool completely before frosting with orange frosting.
Butter two 9-inch round cake pans, line the bottoms with parchment paper cut to fit, and butter the parchment.
Flour the pans, coating the bottom and sides of each pan, then tap out the excess flour.
Divide the batter between the two pans and bake until the tops are dry to the touch, the sides of the cake start to pull away from the pan, and a toothpick inserted into the center comes out clean (for generally the same amount of time as in the cupcake recipe).
Let cool on a wire rack, then remove each cake from its pan, discard the parchment paper, and set one cake layer on a cake round, frosting turntable, or the final serving platter.
Frost the top of that cake layer with the frosting, stack the second layer on top, and frost the top and sides with the remaining frosting.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until light and fluffy, 2 to 3 minutes.
Reduce the speed to low, gradually add the confectioners’ sugar, and beat until incorporated.
Increase the speed to medium, add the milk, orange zest and juice, and vanilla and beat until fully blended, 1 to 2 minutes, making sure not to incorporate too much air into the frosting.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.