Cranberry Orange Cupcakes
These Cranberry Orange Cupcakes are soft, buttery, and delicious with vanilla, brandy, and finely ground walnuts. They are easy to make and perfect for holidays, family gatherings, parties, and special occasions.
The tender texture and rich buttery flavor make Cranberry Orange Cupcakes a wonderful homemade dessert. Add fresh orange zest and cranberries for a brighter citrus and cranberry flavor that pairs beautifully with the nutty walnuts.
Make these Cranberry Orange Cupcakes for a festive dessert everyone will enjoy. They are simple to prepare, bake quickly, and can be decorated with your favorite frosting or orange-flavored topping.
Time: 35 minutes
Servings: About 24 cupcakes
Ingredients
- 1 ½ cup butter, softened
- 3 cups sugar
- 5 eggs
- 1 cup whole milk
- 1 tablespoon pure vanilla extract
- 1 tablespoon brandy
- 2 ¾ cup flour
- ½ cup walnuts, finely ground
- 2 teaspoons baking powder
- ¼ teaspoon salt
Filling
- ½ cup sugar
- ½ cup orange juice
- 2 cups cranberries
- 1 teaspoon pure vanilla extract
- 2 teaspoons orange zest
- 2 teaspoons corn starch
- Preferred cream cheese or vanilla frosting recipe Additional cranberries for garnish, optional
Baking Table
| Oven Type | Temperature | Baking Time |
|---|---|---|
| Standard Gas | 350°F (175°C) | 18–22 minutes |
| Convection | 325°F (165°C) | 16–20 minutes |
| Electric | 350°F (175°C) | 18–22 minutes |
Nutrition Facts
Approximate values per cupcake, based on 24 cupcakes.
| Nutrient | Amount |
|---|---|
| Calories | ~315 kcal |
| Total Fat | ~16 g |
| Saturated Fat | ~9 g |
| Carbohydrates | ~39 g |
| Sugars | ~26 g |
| Protein | ~4 g |
| Fiber | ~1 g |
| Sodium | ~125 mg |
Directions
1. Preheat the oven to 350°F and line 24 muffin tins with liners.
2. In a large bowl, cream together the butter and sugar.
3. Add the eggs, one at a time, mixing well after each addition.
4. In a separate bowl combine the milk, vanilla extract and brandy. Set aside.
5. In another bowl, combine together the flour, ground walnuts, baking powder and salt.
6. Working in alternating increments, add the milk mixture and the flour mixture to the butter mixture, mixing after each addition until a nice batter forms.
7. Pour the batter into the lined tins and place them in the oven.
8. Bake for 15-20 minutes, or until set in the center.
9. Remove the cupcakes from the oven and set on a wire rack to cool.
10. Meanwhile, combine all of the ingredients for the filling in a saucepan. Bring the liquid to a boil, then reduce the heat and simmer for 5-7 minutes, or until the cranberries soften and begin to burst. Stir frequently while cooking.
FAQ
Where are the cranberries and orange in the ingredients?
The ingredient list provided does not include cranberries or orange. For a true cranberry-orange flavor, you can add dried cranberries and fresh orange zest.
Can I leave out the brandy?
Yes. You can omit it or replace it with an equal amount of milk or orange juice.
Can I use another type of nut?
Yes. Pecans or almonds can be used instead of walnuts.
Can I use dried cranberries?
Yes. Fold them gently into the finished batter before filling the cupcake liners.
How do I get a stronger orange flavor?
Fresh orange zest is one of the easiest ways to add a stronger natural orange flavor.
Why are my cupcakes dense?
Overmixing the batter or using ingredients that are too cold can make cupcakes heavier. Mix gently and use room-temperature ingredients.
How should I store the cupcakes?
Store completely cooled cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate if frosted with a perishable frosting.
Can I freeze these cupcakes?
Yes. Freeze unfrosted cupcakes in an airtight container for up to 2–3 months. Thaw completely before decorating.
Tips for Perfect Cranberry Orange Cupcakes
- Use room-temperature ingredients: Softened butter, eggs, and milk help create a smooth batter.
- Do not overmix: Mix only until the flour disappears to keep the cupcakes tender.
- Measure flour correctly: Spoon the flour into the measuring cup and level it for better results.
- Use finely ground walnuts: This gives the cupcakes a smooth texture while adding a mild nutty flavor.
- Fill evenly: Use an ice cream scoop or cookie scoop to divide the batter evenly.
- Do not overbake: Remove the cupcakes as soon as a toothpick comes out clean or with a few moist crumbs.
- Cool completely before decorating: Warm cupcakes can cause frosting to melt or slide.
- Add orange flavor: For a stronger orange taste, add fresh orange zest to the batter or frosting.
- Add cranberries: Dried or fresh cranberries can be folded into the batter for extra cranberry flavor.
