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Growing up in Chicago, my kitchen was always alive with the scents of my babcia’s traditional Polish dishes. But every so often, we’d indulge in something a bit more American and festive. One of my fondest memories is of my mom and me baking cranberry orange cupcakes during the holiday season. The sweet-tart combination of cranberries and oranges was a treat we couldn’t resist, and it brought a burst of color and flavor to our family gatherings. These cupcakes have since become a staple in my own household, especially during festive occasions. My kids, Ella and Peter, love helping out, and it’s become a cherished family tradition. Today, I’m excited to share this special recipe with you, hoping it brings as much joy to your kitchen as it does to mine.
Why You’ll Love This Recipe
These cranberry orange cupcakes are the epitome of festive baking. They’re incredibly easy to make, with a fluffy texture that’s perfectly balanced by the tangy cranberries and zesty orange. Plus, they’re a hit at any party or gathering, offering a delightful twist on traditional cupcakes. Whether you’re an experienced baker or a novice in the kitchen, you’ll appreciate how straightforward this recipe is. And for those mindful of dietary preferences, these cupcakes can easily be made gluten-free or vegan with a few simple swaps.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1 cup fresh or frozen cranberries
- 1/2 cup buttermilk
Optional Substitutions: For a gluten-free version, use gluten-free flour. To make it vegan, substitute butter with coconut oil and eggs with flax eggs.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the orange juice and zest, followed by the dry ingredients, alternating with the buttermilk. Begin and end with the dry ingredients.
- Gently fold in the cranberries.
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
For the best results, ensure your butter is at room temperature. This will help achieve the perfect creamy texture when creaming with sugar. If you’re using frozen cranberries, do not thaw them before adding to the batter to prevent them from bleeding into the cupcakes. Lastly, be careful not to overmix the batter, as this can lead to dense cupcakes.
Amazon Affiliate Cooking Tools Paragraph
When I make these cranberry orange cupcakes, my go-to tool is a trusty MOSFiATA 8″ Professional Chef’s Knife for chopping the fresh cranberries. It makes the prep work a breeze and ensures even slices. For mixing the batter, I rely on the Silicone Utensils Set, which is perfect for scraping every last bit of batter into the cupcake liners. These tools not only make the process smoother but also add a touch of joy to the baking experience.
Variations and Substitutions
To add a bit of crunch, try sprinkling some chopped walnuts or pecans into the batter. For a more intense orange flavor, consider adding a teaspoon of orange extract. If you’re feeling adventurous, a dash of cinnamon or nutmeg can add a warm, spicy note to these cupcakes. For a dairy-free version, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice.
Serving Suggestions
These cranberry orange cupcakes are delightful on their own, but for an extra festive touch, top them with a simple cream cheese frosting or a dusting of powdered sugar. They pair beautifully with a hot cup of tea or coffee, making them a perfect treat for afternoon gatherings. For a full dessert spread, serve alongside a platter of assorted holiday cookies or a light fruit salad.
FAQs
Can I use dried cranberries instead of fresh?
Yes, you can use dried cranberries, but be sure to soak them in hot water for about 10 minutes to rehydrate before adding them to the batter.
How do I store these cupcakes?
Store the cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.
Can I freeze these cupcakes?
Absolutely! Once cooled, wrap the cupcakes individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Final Thoughts
I hope you find as much joy in baking these cranberry orange cupcakes as I do. They’re a wonderful way to bring a bit of festive cheer into your home, and I encourage you to make them part of your own family traditions. Please share your results and any creative twists you add—I love hearing how others make these recipes their own.
Dynamic Related Recipe Section
👉 I hope you loved making these cranberry orange cupcakes festive—they’re a burst of sunshine in every bite! If you’re in the mood for more baking adventures, try out my Blueberry Lemon Muffins, Pumpkin Spice Cookies, or Chocolate Chip Banana Bread. Each recipe is crafted with love and will surely delight your taste buds. Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
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Cranberry Orange Cupcakes Festive: 8 Irresistible Treats
A delightful recipe for cranberry orange cupcakes that brings festive cheer and a burst of flavor to any occasion.
Keep the screen of your device on while you follow the steps.
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the orange juice and zest, followed by the dry ingredients, alternating with the buttermilk. Begin and end with the dry ingredients.
- Gently fold in the cranberries.
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.