Cranberry-Orange Cupcakes recipe

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Ingredients

⅔ cup white sugar
1 orange, zested
1 cup orange juice concentrate
½ cup white sugar
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ cup butter, room temperature
⅔ cup plain yogurt
2 eggs
2 ounces chopped nuts
2 ounces dried cranberries
¼ cup butter, at room temperature
½ cup jellied cranberry sauce
¾ cup brown sugar
2 tablespoons milk
1 cup sifted powdered sugar
1 cup jellied cranberry sauce
2 teaspoons grated orange zest

Nutrition Info

311.7 calories
carbohydrate: 49.9 g
cholesterol: 43.6 mg
fat: 11.9 g
fiber: 1 g
protein: 3.3 g
saturatedFat: 6.3 g
servingSize: -
sodium: 155.1 mg
sugar: 38.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix together 2/3 cup sugar and orange zest in a bowl. Allow to sit at room temperature until sugar is infused with orange flavor, about 3 hours.

  2. Combine orange juice concentrate and 1/2 cup sugar in a saucepan over medium heat, bring to a boil. Simmer, stirring continuously, until thoroughly combined and thickened slightly, about 10 minutes. Remove from heat and let orange syrup cool to room temperature.

  3. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

  4. Whisk flour, baking powder, and baking soda together in a bowl.

  5. Combine butter and orange zest-sugar mixture in a large bowl, mix with an electric mixer until light and fluffy, about 1 minute. Beat in yogurt and eggs until blended. Alternately fold in flour mixture and 2/3 cup of the orange syrup (that should be pretty much all of the syrup) in 3 additions, beginning and ending with flour. Fold in nuts and dried cranberries.

  6. Spoon batter into the prepared muffin cups, filling each 3/4 full.

  7. Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.

  8. Melt butter in a saucepan over medium heat to make the icing. Add 1/2 cup cranberry sauce and brown sugar and bring to a boil. Lower heat to medium-low and continue to boil, stirring constantly, for 2 minutes. Add milk and bring to a boil again, stirring constantly. Remove from heat and cool to lukewarm.

  9. Gradually add sifted powdered sugar to icing. Beat with an electric mixer until thick enough to spread, adding a little hot water if icing is too thick.

  10. Spread frosting onto the cooled cupcakes and let it harden just a bit. Pipe a ring of cranberry sauce around the edge of each cupcake and sprinkle with orange zest for some added color.

Recipe Yield

20 cupcakes

Recipe Note

After tasting these cranberry-orange cupcakes you will never want to eat other kinds of cupcakes again!

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