Cranberry Orange Cupcakes

This recipe...is probably my favorite cupcake. EVER. I made some of these for my friend Erica to sample for her wedding cupcakes and I was sold. Orange and cranberry have always been a favorite flavor combination of mine (clearly...this Cranberry Almond Biscotti recipe is my GO-TO recipe - with craisins, orange zest, and almond - YUM).

I like my cupcakes more muffin-y...and these cupcakes do the trick. :) They are sweet, a little tart, and just plain tasty. The best thing about them is that they are pretty easy to make. The original recipe from The Cake Blog was a tinsy bit more complicated, needing a few special ingredients (i.e. cake flour), but I found that you can compromise and these still taste fantastic. 

The Candied Cranberries (optional - although, I do believe they look pretty pretty):

(*Note also: you will have to make these at least one day in advance so that they have time to harden a bit.)

Ingredients:

• 3-3/4 c. sugar, divided
• 1-3/4 c. water
• 1 tsp. vanilla extract
• Zest of 1 orange
• 12 oz. fresh cranberries

Directions:

1. In medium sauce pan, over medium heat, mix together 2-1/2 c. sugar, water, vanilla, and orange zest. Stir occasionally until sugar has dissolved.
2. Remove pan from heat and add cranberries, stirring to coat evenly.
3. Cover cranberries in pan with a small plate so that the berries are pushed into the syrup. Once cool, refrigerate overnight.
4. Strain the cranberries from the syrup. Use remaining 1-1/4 c. sugar to coat the berries by shaking them in a rimmed dish to coat evenly. Once coated, remove from sugar and let dry on baking trap for at least an hour.

The Cupcakes:

Ingredients:

• 3 c. flour
• 2 tsp. baking powder
• 1 c. butter
• 2 c. sugar
• 3 eggs
• 1 tsp. vanilla
• Zest + juice of 1 orange
• 1 c. milk
• 1-1/2 c. fresh cranberries

Directions:

1. Preheat oven to 350 degrees.
2. In large bowl, mix flour and baking powder.
3. In separate bowl, beat butter and sugar until light and fluffy, about 3-5 minutes. 
4. Add eggs one at a time, mixing after each addition.
5. Add vanilla, orange zest, and orange juice.
6. Switch off adding milk and the flour mixture until just mixed. Then fold in the cranberries.
7. Fill cupcake liners 1/2 - 3/4 full and bake for 18-20 minutes or until the cupcake tops feel springy to the touch.

The Frosting:

Ingredients:

• 16 oz. cream cheese (softened)
• 1/2 c. butter
• 2 lbs. powdered sugar
• 1 tsp. vanilla
• Zest of 1 orange
• 2 tbsp. juice of orange

Directions:

1. Using a mixer, mix butter and cream cheese until smooth. 
2. Add vanilla and orange zest.
3. Gradually add in powdered sugar until the desired consistency has been reached - it may take more or less depending on your personal preference.