Cranberry Orange Cupcakes

Votes: 2

Time: 2 hours 10 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 371, total fat 21 G., saturated fats 12 G., proteins 4 G., carbohydrates 43 G., fiber 1 G., cholesterol 83 mg, sodium 161 mg, sugar 29 G.

These bright pink cupcakes, filled with the sweet and tart flavor of cranberries, a hint of spice, and a hint of citrus freshness, are perfect for fall and winter celebrations. These spiced cupcakes can be baked a day ahead and decorated with cranberry cream cheese frosting, bright berries, and delicate swirls of orange zest just before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

1.5 cups premium flour
1.5 tsp baking powder
0.5 tsp ground cinnamon
A pinch of ground cloves
1/4 teaspoon fine salt
2/3 cup granulated sugar
2 large eggs at room temperature
165 g unsalted butter, melted
1 teaspoon orange zest + a long thin strip of zest for garnish
0.5 cups of milk

Glaze

1.5 cups fresh or frozen cranberries (defrosted)
1/3 cup granulated sugar
Juice of 1 orange
1 teaspoon finely chopped fresh ginger
110 g of cream cheese at room temperature
4 tablespoons unsalted butter at room temperature
1 cup powdered sugar
A pinch of fine salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, Orange zest, cinnamon, carnation, ginger root, cream cheese, powdered sugar

Cooking the dish according to the recipe:

Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and spray with cooking spray.
Cupcakes:

In a medium bowl, whisk together the flour, baking powder, cinnamon, cloves, and salt. In another medium bowl, beat the eggs and sugar with a mixer on medium speed until light and creamy, about 2 minutes. While whisking, gradually pour in the melted butter, then fold in the orange zest.

Reduce mixer speed to medium-low and add half the flour mixture. Add the milk, then the remaining flour mixture, being careful not to overbeat. The batter will be runny, like pancake batter; transfer it to a liquid measuring cup for easier pouring into the molds.
Spread the batter evenly among the prepared muffin tins. Bake until the tops spring back when lightly pressed, 20-22 minutes. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Cupcakes can be baked up to a day ahead and stored in a tightly sealed container at room temperature.
Glaze:

Combine the cranberries, granulated sugar, orange juice, and ginger in a small saucepan and bring to a boil over medium heat. Cook, stirring frequently, until the sugar dissolves, the cranberries pop, and the mixture thickens, about 10 minutes. Let cool completely. Set aside 1/3 cup for garnish.
In a large bowl, beat the cream cheese and butter with a mixer on medium-high speed until smooth. Stir in the powdered sugar. Add the cooled cranberry mixture and beat until fully incorporated.
Spread the frosting evenly over the tops of the cupcakes, creating swirls with the back of a spoon. Garnish each cupcake with cranberry sauce and a slice of orange zest.