Cranberry Orange Cupcake
Equipment
- Muffin trays
- Small bowl
- Whisk
- Zester
- Piping bag
Ingredients
- 1 1/4 cup All-Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1 cup White Sugar
- 1/2 cup Vegetable Oil
- 2 Eggs room temperature
- 2 teaspoons Vanilla Extract*
- 1 cup Whole Milk
- Zest of One Orange about 1 1/2 Tablespoons
- 1 cup Cranberries
Frosting:
- 1 cup Butter
- 5-6 cups Powdered Icing Sugar
- 3 Tablespoons Orange Juice as desired
- Orange Zest as desired
Sugared Cranberries:
- 18 Cranberries
- 1/2 cup Water
- 1/2 cup White Sugar
Instructions
- Preheat oven to 350F.
- Line two muffin trays with 18 muffin liners. Set aside.
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, beat together the sugar and oil until light and fully combined, about 2 minutes.
- Beat in eggs, vanilla extract and milk.
- Add the flour in gradually until well-combined and no lumps remain. Add orange zest and cran
- -
- berries and stir to distribute.
- Portion the cupcake batter into the prepared liners, filling each about 2/3 of the way full.
- Bake cupcakes for 18-22 minutes, until lightly golden and an inserted toothpick or cake tester
- comes out clean.
- While the cupcakes cool, prepare your frosting.
- Beat together the butter, powdered sugar and orange juice for 2 minutes until light and forming
- stiff peaks. Adjust flavor with additional orange juice or zest. Adjust consistency with more
- powdered sugar for a stiffer frosting, or more juice for a softer frosting.
- Scoop the frosting into a piping bag fitted with a large star tip. Pipe the frosting onto the cooled
- cupcakes, starting in the center, working your way out to the edges and then back towards the
- center and up.
- Dip each cranberry in the water then roll in the white sugar.
- Garnish each cupcake with a cranberry
Tried this recipe?Let us know how it was!