Orange Cranberry Cupcakes Recipe
If you’re looking for a delightful treat to start your day or enjoy with a warm cup of tea, these Orange Cranberry Cupcakes are the perfect choice! The combination of tangy cranberries and fresh orange juice, complemented by the light fluffiness of a well-beaten batter, creates a mouthwatering experience. This recipe is ideal for a continental breakfast or as an afternoon snack. The addition of tutti frutti adds a touch of sweetness and vibrant color, making these cupcakes not only delicious but also visually appealing.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Maida) | 1-1/4 cup |
| Orange zest (Rind) | 2 tablespoons |
| Tutti frutti | 3 tablespoons |
| Cranberries (chopped) | 1 cup |
| Fresh orange juice | 1/2 cup |
| Butter (unsalted) | 60 grams |
| Whole eggs | 2 |
| Caster sugar | 1 cup |
| Vanilla extract | 1 tablespoon |
| Baking powder | 1-1/2 tablespoons |
| Salt | 1/4 teaspoon |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Servings: 6
Cuisine: Continental
Course: World Breakfast
Diet: Eggetarian
Instructions
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Preheat the Oven: Begin by preheating your oven to 180°C (350°F) to ensure it’s at the perfect temperature for baking the cupcakes.
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Prepare the Wet Ingredients: In a large mixing bowl, combine the softened unsalted butter, eggs, and caster sugar. Beat the mixture until it becomes light, fluffy, and pale in color. This step is crucial to achieve a soft and airy texture in the cupcakes.
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Add Flavor: Add the vanilla extract, freshly squeezed orange juice, and the zest of the orange. Mix them thoroughly to blend the flavors into the batter.
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Mix the Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This will help avoid any lumps and ensure the dry ingredients are evenly distributed.
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Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently to combine. Be careful not to overmix the batter—mix until just incorporated.
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Add Cranberries and Tutti Frutti: Gently fold in the chopped cranberries and tutti frutti. These ingredients add a pop of flavor and color to your cupcakes.
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Fill the Cupcake Molds: Line your cupcake tray with paper liners, then spoon the batter into the molds, filling each about two-thirds full. This will give the cupcakes room to rise without overflowing.
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Bake the Cupcakes: Place the tray in the preheated oven and bake for 20 to 25 minutes. After the initial 20 minutes, check for doneness by inserting a toothpick into the center of a cupcake. If it comes out clean or with just a few crumbs, the cupcakes are ready. If not, give them a few more minutes.
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Cool the Cupcakes: Once baked, remove the cupcakes from the oven and allow them to cool in the tray for about 5 minutes. Then, transfer them to a wire rack to cool completely. The cupcakes will be warm and fluffy, ready to serve.
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Serve and Enjoy: These Orange Cranberry Cupcakes are perfect as a breakfast treat or a snack with a cup of tea. Enjoy the burst of flavors from the tangy cranberries, the sweetness of the tutti frutti, and the citrusy zing of the orange zest.
Tips for the Best Orange Cranberry Cupcakes
- Storage: Store leftover cupcakes in an airtight container at room temperature for up to 2-3 days to keep them fresh. If you want to store them longer, you can freeze them for up to 1 month.
- Tutti Frutti Substitute: If you don’t have tutti frutti on hand, you can substitute it with dried fruit or chopped candied fruit for a similar texture and sweetness.
- Make them Moist: To make your cupcakes extra moist, make sure not to overmix the batter and always use fresh butter.
These Orange Cranberry Cupcakes offer a perfect balance of sweet and tangy flavors and are a wonderful way to start your morning or brighten up your afternoon snack time.
