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Cranberry Orange Cupcakes

Today at work, I was cutting up bagels in the morning and I happened to take a bite of one of our cranberry-orange bagels. I was actually surprised by how well the flavors work together because the combination always seemed so odd to me but nevertheless, it inspired me to make some cranberry orange cupcakes!

Cranberry Orange Cupcakes

Orange Buttercake

Pamela Clark

  • 6 tablespoons butter, softened
  • 3 ounces cream cheese, softened
  • 1/2 teaspoon orange extract
  • 2 teaspoons finely grated orange peel
  • 2/3 cup sugar
  • 2 eggs
  • 1/3 cup self-rising flour
  • 1/2 cup all-purpose flour
  • 1/4 cup dried cranberries

Cranberry Buttercream Frosting

Adapted from The Curvy Carrot

  • 1 and 3/4 cups powdered sugar
  • 1 stick unsalted butter, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 cup cranberry juice
  • 2 drops red food coloring
  1. Preheat oven to 325° F. Line standard muffin pan with paper baking cups
  2. Beat butter, cream cheese, orange peel, sugar, and eggs in small bowl with electric mixer until light and fluffy
  3. Beat in flours on low speed until just combined. Divide mixture evenly among baking cups; smooth the surface
  4. Bake cakes about 2o minutes. Turn cakes onto wire rack to cool
  5. With an electric mixer, beat butter until pale and fluffy
  6. Add powdered sugar on high speed, 1/4 cup at a time, until desired consistency is reached
  7. Add vanilla and cranberry juice, a bit at a time, and 2 drops food coloring, beating on high speed for another minute
  8. Pipe onto cooled cupcakes

Close-up of the batter

Pre-baked

Post-baked. The best part about these cupcakes was the sweet orange scent that overwhelms you as soon as you open the oven door

The mechanical pastry bag I bought was probably one of the best investments I ever made!

The other cupcakes featured here are my plantain dulche de leche cupcakes which can be found here

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