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5 from 1 vote

Cranberry Orange Cupcakes

These cranberry orange cupcakes give off a wonderful aroma. They will call your guests to eat them.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 20 cupcakes
Calories: 304kcal
Author: Stefani


Cranberry Orange Cupcake Ingredients

  • 2/3 C sugar
  • finely grated zest of 1 orange
  • 1 C orange juice concentrate
  • 1/2 C sugar for the orange syrup
  • 2 C flour
  • 1 1/2 t baking powder
  • 1/2 t baking soda
  • 3/4 C butter room temperature
  • 2 large eggs
  • 2/3 C plain yogurt
  • 4 oz of Cranberry Orange Tango or 2 oz chopped nuts of your choice and 2 oz dried cranberries

Cranberry Brown Sugar Frosting* Ingredients

  • 1/4 C jellied cranberry sauce This is the kind that you may be subjected to on Turkey day that isn't nearly as good as the homemade stuff, but somehow works on a cupcake. You'll use up the rest of the can if you pipe the ring of cranberry like I did.
  • 1/4 C butter
  • 3/4 C brown sugar
  • 2 T milk
  • 1 C powdered sugar sifted


Cranberry Orange Cupcake Instructions

  • A few hours before you are ready to bake, combine the orange zest and the sugar in a bowl. This will let the orange flavor infuse into the sugar.
  • While you are waiting, prepare an orange syrup by bringing the orange juice concentrate and sugar to a boil in a saucepan. Stir continuously until it is thoroughly combined and gets slightly thicker (about 10 minutes). Remove from heat and return to room temperature.
  • With a fork, whisk flour, baking powder, and baking soda in a bowl.
  • Beat butter and the sugar with grated orange zest in a large bowl for 1 minute, until light and fluffy.
  • Beat in eggs and yogurt until blended.
  • Alternately fold in flour mixture and 2/3 cup of the orange syrup (that should be pretty much all of the syrup) in three additions, beginning and ending with flour.
  • Fold in the Cranberry Orange Tango or nuts and dried cranberries.
  • Fill cupcake liners 3/4 full.
  • Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.

Cranberry Brown Sugar Frosting Instructions

  • In a saucepan, melt the butter.
  • Add the cranberry sauce and brown sugar.
  • Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly.
  • Add the milk and bring to a boil, stirring constantly.
  • Cool to lukewarm.
  • Gradually add sifted powdered sugar. I would highly recommend sifting this powdered sugar. It's such a pain to sift, but it ensures that the frosting will be extra smooth.
  • Beat until thick enough to spread. If too thick, add a little hot water.

Putting It Together

  • Spread the frosting onto the cupcakes and let it harden just a bit. Then, pipe a ring of cranberry sauce around the edge of the cupcake and sprinkle on some orange zest for some added color.


*The cranberry brown sugar frosting recipe did not taste very cranberry-esque, but it was the perfect compliment to the cupcake.


Calories: 304kcal | Carbohydrates: 43g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 127mg | Potassium: 205mg | Sugar: 32g | Vitamin A: 370IU | Vitamin C: 19.7mg | Calcium: 52mg | Iron: 1mg