Cranberry Orange Cupcakes
User Reviews
5
Cranberry Orange Cupcakes
Description
Cranberry Orange Cupcakes start with sugared cranberries made by simmering cranberries in a cooled sugar-water syrup, then coating them in superfine sugar and allowing them to dry. These offer a sparkling, tangy topping suitable for decoration.
The cupcake batter includes flour, baking powder, salt, sugar, butter, eggs, orange zest, buttermilk, and orange extract, along with roughly chopped cranberries folded in to distribute bursts of tart fruit in the tender crumb. The orange zest and extract lift the flavor with citrus brightness.
Frosting is a creamy blend of softened butter, powdered sugar, orange zest, heavy cream, and finely chopped cranberries that bring a subtle acidity. This combination complements the sweetness and the texture of the sugared cranberries enhances the overall presentation.
Notes suggest using superfine sugar made from processed granulated sugar if unavailable, and provide tips for managing frosting when cranberry acidity causes it to separate temporarily. The frosting can be whipped longer or warmed slightly externally to bring it back to smoothness. For a simpler version, the cranberries can be left out of the frosting entirely.
Ingredients
Sugared Cranberries
- 1 cup granulated sugar
- 1 cup water
- 1 cup cranberries fresh
- 1/2 cup superfine sugar
Cupcakes
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup butter softened
- 2 egg
- orange zest of 1
- 3/4 cup buttermilk
- 1/2 teaspoon orange extract
- 1 1/2 cups cranberries roughly chopped, fresh
Frosting
- 3/4 cup butter softened
- 3 cups powdered sugar
- 1 tablespoon orange zest
- 2-3 tablespoons heavy whipping cream
- 3/4 cup cranberries finely chopped, fresh
Instructions
To make the cranberries:
- Combine the 1 cup of sugar and water in a small saucepan and cook over medium heat until the sugar is dissolved. If the water gets too hot and starts to boil, remove from the heat and allow to cool slightly, then add the cranberries. (You don’t want the cranberries to burst, which is why you don’t want the water too hot.) Pour the simple syrup and cranberries into a bowl and cover. Refrigerate overnight.
- Drain the cranberries. Place the superfine sugar in a shallow bowl and add the cranberries. Shake to coat the cranberries with the sugar. Transfer to a surface lined with waxed paper and allow to dry for at least 1 hour.
To make the cupcakes:
- Preheat the oven to 350ºF. Line 14 muffin tins with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of a mixer, beat the sugar and butter together until light and fluffy, about 5 minutes. Add in the eggs, one at a time, scraping down the bowl between additions. Beat in the orange zest.
- In a liquid measuring cup, combine the buttermilk and the orange extract. Add 1/3 of the flour mixture to the butter and beat until combined. Follow that with 1/2 of the buttermilk. Add another 1/3 of the dry ingredients, the remaining buttermilk, then the remaining flour mixture, beating to combine between each addition. Fold the cranberries into the batter.
- Fill each of the prepared cups about 2/3 full of the batter. Bake until a tester inserted in the middle comes out clean, about 18 minutes. Allow to cool completely.
To make the frosting:
- Beat the butter in a mixer until light and fluffy. Add in the powdered sugar, 1/2 cup at a time, until completely combined. Beat in the orange zest. Add in the cream, 1 tablespoon at a time, until you reach your desired consistency. Beat in the cranberries.***
To assemble:
- Pipe the frosting on top of the cooled cupcakes. Top each cupcake with several sugared cranberries.
Notes
- If superfine sugar is unavailable, process regular granulated sugar in a food processor to make it finer for coating cranberries.
- The buttercream frosting may separate when adding cranberries due to their acidity; if this happens, continue beating or gently warm the bowl externally to restore smoothness.
- Sugared cranberries require refrigeration overnight after soaking in syrup, so plan preparation accordingly.
- Regular milk can be substituted for heavy cream in the frosting, but heavy cream results in a richer texture.
User Reviews
Overall Rating
5
You'll Also Love
