Description
Moist orange cupcakes studded with tart cranberries, frosted with a light citrus buttercream and a touch of snowy sweetness.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1/2 cup dried cranberries, chopped
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- For frosting: 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
- White sparkling sugar for decoration
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in orange juice and zest.
- In another bowl, whisk flour, baking powder, and salt. Gradually mix into wet ingredients, alternating with milk. Fold in cranberries.
- Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely.
- For frosting, beat butter until creamy. Gradually add powdered sugar, orange juice, and zest until smooth. Pipe onto cooled cupcakes and sprinkle with sparkling sugar.
Notes
You can customize the seasonings to taste.