Cranberry orange cupcakes are soft, citrusy cupcakes made with fresh orange zest and juice, plus tart cranberries baked right into the batter. They have a bright orange flavor with little pops of cranberry in every bite, finished with a sweet buttercream frosting.
A Quick Look at the Recipe
✅ Recipe Name: Cranberry Orange Cupcakes
🕒 Ready In: ~40 minutes
👪 Serves: 12 cupcakes
🥣 Main Ingredients: Flour, orange zest and juice, cranberries, eggs, sugar, oil, buttercream frosting
👌 Difficulty: Easy - mix, bake, frost
⭐ Why You'll Love It: These cranberry orange cupcakes are soft and moist with bright citrus flavor, tart cranberry bites, and a sweet buttercream finish.
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These cranberry orange cupcakes bake up tender and moist with a fresh orange finish and a lightly spiced hint of cinnamon. The cranberries add a tart contrast that balances the sweetness, making them perfect for winter baking, holidays, and special occasions.
If you love citrus desserts, you might also like our Iced Lemon Layer Cake, Lemon Coconut Bars, or Lemon Lavender Cupcakes.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Cranberry Orange Cupcakes
- Key ingredients
- Easy Substitutions & Variations
- how to make cranberry orange cupcakes
- Recipe Notes & Tips
- Make-Ahead & Freezing Options
- Cranberry Orange Cupcakes faqs
- More Holiday Recipes You'll Love
- Get our Baking Tips & Tricks Ebook
- Cranberry Orange Cupcakes
Why You'll Love Cranberry Orange Cupcakes
Bright orange flavor: Fresh orange zest and juice give these cupcakes a strong citrus taste.
Tart cranberry bites: Cranberries add pops of tangy flavor that balance the sweetness.
Soft, moist texture: Oil and milk keep the cupcakes tender and fluffy.
Perfect for holidays: A festive flavor combo that works great for winter gatherings.
Key ingredients
- Orange zest: Adds bold orange flavor that comes through even after baking.
- Orange juice: Gives the cupcakes fresh citrus taste and helps keep the crumb tender.
- Cranberries: Add tart bursts of flavor throughout the cupcakes.
- Vegetable oil: Keeps the cupcakes moist and soft.
- Baking powder and baking soda: Help the cupcakes rise so they bake up light and fluffy.
- Buttercream frosting: Adds a sweet finish that balances the tart cranberries and citrus.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations
- Use dried cranberries: Swap in dried cranberries for a sweeter bite. Chop them first so they mix in evenly.
- Use frozen cranberries: Frozen cranberries work, but do not thaw them first. Fold them in gently right before baking.
- Add a glaze instead: Skip buttercream and drizzle with a simple orange glaze for a lighter topping.
- Make it extra orange: Add ½ teaspoon orange extract for a stronger citrus flavor.
- Swap the frosting: Cream cheese frosting pairs really well with cranberry orange cupcakes for a tangier finish.
how to make cranberry orange cupcakes
- Step 1: Preheat the oven to 350°F and line a muffin tin with liners. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Step 2: In a large mixing bowl, whisk together the sugar, eggs, oil, milk, vanilla, orange zest, and orange juice until smooth.
- Step 3: Add the dry ingredients to the wet ingredients and mix just until combined. Fold in the cranberries.
- Step 4: Divide the batter between the liners filling each about ¾ full, then bake for 18 to 22 minutes. Cool completely and frost with buttercream.
Recipe Notes & Tips
- Zest the orange first: Zest before juicing so it is easier and you get the most flavor.
- Do not over mix: Mix just until combined so the cupcakes stay soft and tender.
- Coat the cranberries if needed: If your cranberries sink, toss them with 1 tablespoon flour before folding in.
- Fill evenly: Filling liners about ¾ full helps the cupcakes rise nicely without overflowing.
- Cool before frosting: Let the cupcakes cool completely so the buttercream does not melt.
Make-Ahead & Freezing Options
- Make ahead: Bake the cranberry orange cupcakes a day ahead and store them unfrosted, then frost before serving.
- Room temperature storage: Frosted cupcakes can sit at room temperature for up to 1 day if your kitchen is cool.
- Refrigerator storage: Store frosted cupcakes covered in the fridge for up to 3 days, then bring to room temperature before serving.
- Freezing: Freeze unfrosted cupcakes in an airtight container for up to 2 months.
- Thawing: Thaw at room temperature, then frost before serving.
Cranberry Orange Cupcakes faqs
Cranberry orange cupcakes have a sweet orange flavor with tart pops from the cranberries. The buttercream frosting balances the tartness, so they taste bright and sweet with a little tang in each bite.
Yes, dried cranberries work in cranberry orange cupcakes and will make the cupcakes sweeter than using fresh cranberries. Chop the dried cranberries so they mix in evenly and do not clump in the batter.
To keep cranberries from sinking in cranberry orange cupcakes, toss them with 1 tablespoon flour before folding them into the batter. Using a thicker batter and folding the cranberries in gently also helps keep them suspended.
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Cranberry Orange Cupcakes
Equipment
Ingredients
Instructions
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, combine the sugar, orange zest, orange juice, eggs, oil, milk, and vanilla extract. Whisk until smooth.
- Add the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
- Gently stir in the cranberries.
- Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely before frosting with buttercream.
Nutrition
Notes
- Zest the orange first: Zest before juicing so it is easier and you get the most flavor.
- Do not over mix: Mix just until combined so the cupcakes stay soft and tender.
- Coat the cranberries if needed: If your cranberries sink, toss them with 1 tablespoon flour before folding in.
- Fill evenly: Filling liners about ¾ full helps the cupcakes rise nicely without overflowing.
- Cool before frosting: Let the cupcakes cool completely so the buttercream does not melt.
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