Cranberry Orange Cupcakes

12 standard portions

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Ingredients

• 1 ½ cups all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon kosher salt
• ½ cup unsalted butter (softened to room temperature)
• 1 cup granulated sugar
• ½ teaspoon pure vanilla extract
• ⅓ cup orange juice
• 2 large eggs (at room temperature)
• ⅓ cup milk
• 1 ½ tablespoons orange zest
• 1 cup fresh cranberries (plus more for garnish)
• ½ cup unsalted butter (softened to room temperature)
• 8 ounces cream cheese (softened to room temperature)
• 3 cups powdered sugar
• ½ teaspoon pure vanilla extract
• ¼ teaspoon kosher salt

Method

1. Preheat the oven to 325°F (160°C), or 140°C if using a fan oven, and line a 12-count muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
3. In a large bowl, beat together the butter, sugar, and vanilla extract with a mixer on medium speed until smooth and pale, about 3 minutes.
4. Add the orange juice and eggs to the butter mixture, followed by half of the flour mixture, and beat until combined.
5. Mix in the milk and orange zest until incorporated, and beat in the remaining flour mixture until combined and smooth.
6. With a spatula, fold in the cranberries.
7. Fold in the cranberries with a spatula, and divide the batter evenly into the 12 muffin cups filling about ¾ full.
8. Bake in the oven for 16-19 minutes, or until a toothpick inserted comes out mostly clean with a few wet crumbs.
9. Remove the cupcakes from the pan and allow them to cool completely on a wire rack.
10. In a large bowl using a hand mixer, or in a stand mixer that’s fitted with a whisk or a paddle attachment. Beat the butter and cream cheese at medium speed for 2 minutes until creamy.
11. Decrease the speed to low, and gradually add the powdered sugar (1 cup at a time), vanilla extract, and salt and beat again until all the sugar is incorporated.
12. If the frosting is too thick, add cream and beat again. If it’s too thin, add powdered sugar and beat again.
13. Frost the cupcakes using a Wilton 1M piping tip, and decorate with sugared cranberries if desired.