These Cranberry Orange Cupcakes combine the brightness of fresh orange zest with the sweet-tart pop of cranberries, all topped with a silky orange-cream cheese frosting. They’re festive, moist, and perfect for winter gatherings, Christmas parties, or cozy weekend baking.
⭐ Ingredients
For the Cupcakes
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1 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs, room temperature
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1 tsp vanilla extract
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1 tbsp fresh orange zest (about 1 large orange)
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½ cup fresh orange juice
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½ cup sour cream (or Greek yogurt)
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1 cup fresh or frozen cranberries (if using frozen, do not thaw)
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Optional: 1 tbsp flour for tossing cranberries (prevents sinking)
For the Orange Cream Cheese Frosting
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8 oz cream cheese, softened
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½ cup unsalted butter, softened
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3–4 cups powdered sugar
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1 tsp vanilla extract
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1 tbsp orange zest
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1–2 tbsp orange juice (to adjust consistency)
Optional Garnish
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Sugared cranberries
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A twist of orange zest
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Decorative sprinkles
🍰 Instructions
1. Make the Cupcakes
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Preheat oven to 350°F (175°C). Line a standard muffin tin with 12 cupcake liners.
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In a medium bowl, whisk together:
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flour
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baking powder
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baking soda
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salt
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In a large bowl, beat the softened butter and sugar with a hand mixer (or stand mixer) until light and fluffy, about 2–3 minutes.
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Add eggs one at a time, mixing well after each addition.
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Mix in vanilla extract and orange zest.
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Add sour cream and orange juice, mixing until smooth.
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Add the dry ingredients to the wet mixture and mix on low speed until just combined — do not overmix.
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Toss cranberries lightly in 1 tablespoon of flour, then gently fold them into the batter.
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Divide batter evenly into the cupcake liners, filling each about 2/3 full.
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Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
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Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
🎀 2. Make the Orange Cream Cheese Frosting
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Beat cream cheese and butter together until smooth and creamy.
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Add vanilla extract and orange zest.
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Gradually mix in powdered sugar, one cup at a time, until frosting is thick and pipeable.
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Add a bit of orange juice if you need to thin it, or more sugar to thicken.
