Description
Delicate cupcakes infused with bright cranberry and orange, topped with a light citrus frosting and a dusting of snowy sweetness.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- Zest of 1 orange
- 1/2 cup dried cranberries, chopped
- For the frosting: 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp orange juice
- 1 tsp orange zest
- For garnish: powdered sugar for dusting
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and orange zest.
- Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Fold in chopped cranberries.
- Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely.
- For frosting, beat butter until smooth. Gradually add powdered sugar, then orange juice and zest. Frost cooled cupcakes and dust with powdered sugar.
Notes
You can customize the seasonings to taste.