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Cranberry Orange Cupcakes

Cranberry Orange Cupcakes studded with dried cranberries and a burst of orange flavor from orange zest. Topped with a decadent vanilla buttercream.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Desserts
Cuisine American
Servings 12 Servings

Ingredients
  

Cranberry Orange Cupcake Ingredients:

  • 1/2 cup unsalted butter softened
  • 2/3 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 2 teaspoons orange zest zest from one large orange
  • 1 cup dried cranberries

Vanilla Buttercream Ingredients:

  • 1/2 cup unsalted butter softened
  • 2 1/2 - 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 2 - 3 drops red food coloring
  • orange zest for garnish

Instructions
 

  • Preheat oven to 350 degrees and line cupcake tin with cupcake liners.
  • In the bowl of a stand mixer, beat together butter and sugar until light and fluffy. Beat in eggs one at a time, scraping down the sides of the bowl after adding each egg. Beat in vanilla.
  • In another bowl combine flour, baking powder and salt.
  • Slowly add in 1/3 of the dry mixture. Then add in 1/3 of the milk. Repeat alternating until all ingredients have been added.
  • Fold in dried cranberries and orange zest. Mix just until combined.
  • Fill cupcake liners 2/3 of the way full (about 1/4 cup of mixture). Bake for 15 - 20 minutes or until a toothpick inserted comes out clean. Remove from oven, allow to cool completely.
  • Meanwhile make frosting by beating together butter and sugar until fluffy. Beat in vanilla extract. Beat in 2 tablespoons milk until a stiff spreadable mixture forms. If too stiff, add remaining milk. Beat in food coloring and continue mixing just until frosting turns pink.
  • Place frosting in a piping bag and pipe onto cupcakes. Sprinkle orange zest over the top. Serve.

Notes

Enjoy!
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Keywords: cranberry, cupcakes, giveaway, kitchenaid, orange