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Cranberry-Orange Cupcakes
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
280 minutes
Thanksgiving-worthy cranberry-orange cupcakes with intense citrus flavor from homemade orange syrup and zest.
Ingredients:
  • 0.66666668653488 cup white sugar
  • 1 orange, zested
  • 1 cup orange juice concentrate
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.75 cup butter, room temperature
  • 0.66666668653488 cup plain yogurt
  • 2 ounces chopped nuts
  • 2 ounces dried cranberries
  • 0.25 cup butter, at room temperature
  • 0.5 cup jellied cranberry sauce
  • 0.75 cup brown sugar
  • 2 tablespoons milk
  • 1 cup sifted powdered sugar
  • 1 cup jellied cranberry sauce
  • 2 teaspoons grated orange zest
Instructions:
  • Combine the vibrant flavors of 2/3 cup sugar and fragrant orange zest in a bowl. Let it rest at room temperature for 3 hours to infuse the sugar with the essence of orange.
  • In a saucepan over medium heat, mix together orange juice concentrate and 1/2 cup sugar until it comes to a boil. Stir constantly and simmer until the mixture is well combined and slightly thickened, about 10 minutes. Remove from heat and allow the orange syrup to cool to room temperature.
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a 12-cup muffin tin with paper liners.
  • Combine flour, baking powder, and baking soda in a bowl and whisk together.
  • In a large bowl, blend butter and the orange zest-sugar mix until fluffy using an electric mixer for about 1 minute. Add yogurt and eggs and mix until well combined. Gently alternate folding in the flour mixture and 2/3 cup of the orange syrup in 3 parts, starting and ending with the flour. Finally, fold in the nuts and dried cranberries.
  • Fill the prepared muffin cups with batter, leaving a 1/4 inch space at the top.
  • Bake in the preheated oven for 25 minutes until the tops spring back when lightly pressed. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool for an additional 20 minutes.
  • In a saucepan over medium heat, melt butter. Stir in 1/2 cup cranberry sauce and brown sugar, then bring to a gentle boil. Reduce heat to medium-low and simmer for 2 minutes while stirring constantly. Pour in milk, bring to a boil again, and keep stirring. Take off heat and let cool until lukewarm before using.
  • Sift powdered sugar into the icing slowly while mixing with an electric mixer until it reaches a thick spreading consistency. If needed, add a small amount of hot water to thin out the icing.
  • Frost the cooled cupcakes, allowing it to set slightly. Pipe a cranberry sauce ring around the edge of each cupcake and garnish with orange zest for a pop of color.

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