Best 3 Whole Wheat Cranberry Orange Cupcakes Recipes

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Indulge in a delightful symphony of flavors with our tantalizing Whole Wheat Cranberry Orange Cupcakes. These delectable treats combine the tangy zest of cranberries, the vibrant sweetness of oranges, and the wholesome goodness of whole wheat flour. Each bite offers a burst of citrusy-berry goodness, perfectly complemented by the moist and fluffy texture of the cupcakes. But that's not all! We've also included a luscious Orange Cream Cheese Frosting that adds an extra layer of creamy-tangy goodness. These cupcakes are not only a feast for the taste buds but also a visual delight, adorned with sugared cranberries and orange zest. Whether you're hosting a special gathering or simply craving a sweet treat, these cupcakes are sure to be a hit. So, grab your apron and embark on a delightful baking journey with us!

Let's cook with our recipes!

CRANBERRY ORANGE CUPCAKES



Cranberry Orange Cupcakes image

The perfect holiday cupcake, these Cranberry Orange Cupcakes are infused with orange zest and fresh cranberries, then topped with a silky cranberry orange buttercream. Make them even more festive by topping them with sugared cranberries.

Provided by Deborah

Time 38m

Number Of Ingredients 19

1 cup granulated sugar
1 cup water
1 cup fresh cranberries
1/2 cup superfine sugar*
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup butter, softened
2 eggs
zest of 1 orange
3/4 cup buttermilk
1/2 teaspoon orange extract
1 1/2 cups fresh cranberries, roughly chopped
3/4 cup butter, softened
3 cups powdered sugar
1 tablespoon orange zest
2-3 tablespoons heavy whipping cream**
3/4 cup fresh cranberries, finely chopped

Steps:

  • Combine the 1 cup of sugar and water in a small saucepan and cook over medium heat until the sugar is dissolved. If the water gets too hot and starts to boil, remove from the heat and allow to cool slightly, then add the cranberries. (You don't want the cranberries to burst, which is why you don't want the water too hot.) Pour the simple syrup and cranberries into a bowl and cover. Refrigerate overnight.
  • Drain the cranberries. Place the superfine sugar in a shallow bowl and add the cranberries. Shake to coat the cranberries with the sugar. Transfer to a surface lined with waxed paper and allow to dry for at least 1 hour.
  • Preheat the oven to 350ºF. Line 14 muffin tins with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder and salt.
  • In the bowl of a mixer, beat the sugar and butter together until light and fluffy, about 5 minutes. Add in the eggs, one at a time, scraping down the bowl between additions. Beat in the orange zest.
  • In a liquid measuring cup, combine the buttermilk and the orange extract. Add 1/3 of the flour mixture to the butter and beat until combined. Follow that with 1/2 of the buttermilk. Add another 1/3 of the dry ingredients, the remaining buttermilk, then the remaining flour mixture, beating to combine between each addition. Fold the cranberries into the batter.
  • Fill each of the prepared cups about 2/3 full of the batter. Bake until a tester inserted in the middle comes out clean, about 18 minutes. Allow to cool completely.
  • Beat the butter in a mixer until light and fluffy. Add in the powdered sugar, 1/2 cup at a time, until completely combined. Beat in the orange zest. Add in the cream, 1 tablespoon at a time, until you reach your desired consistency. Beat in the cranberries.***
  • Pipe the frosting on top of the cooled cupcakes. Top each cupcake with several sugared cranberries.

ORANGE CRANBERRY CUPCAKES



Orange Cranberry Cupcakes image

The sweet, fresh flavor of these orange cupcakes, studded with tart cranberries (fresh and frozen work equally well), makes for a vibrant holiday dessert as worthy of Thanksgiving as any pie.

Provided by Candace Nelson

Categories     Thanksgiving     Fall     Christmas     Cupcake     Cranberry     Orange     Bake     Dessert     Cake

Yield Makes 12 cupcakes or 1 (2-layer, 9-inch) cake

Number Of Ingredients 21

Cupcakes:
1 1/2 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2/3 cup whole milk
2 tablespoons lightly packed finely grated orange zest (from 2 large oranges)
1/2 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, slightly softened
1 cup sugar
1 large egg
2 large egg whites
1 cup fresh or unthawed frozen cranberries
Orange frosting:
1 cup (2 sticks) unsalted butter, slightly softened
1/8 teaspoon fine sea salt
3 cups confectioners' sugar, sifted
1 teaspoon whole milk
1 tablespoon lightly packed finely grated orange zest (from 1 large orange)
1 tablespoon fresh orange juice
1/8 teaspoon pure vanilla extract

Steps:

  • Cupcakes:
  • Preheat the oven to 325°F. Line a 12-cup cupcake pan with paper liners.
  • In a medium bowl, whisk together 1 1/2 cups of the flour, the baking powder, baking soda, and salt. In a small saucepan, heat the milk and orange zest over low heat until hot (but not boiling); cool to lukewarm, 4 to 5 minutes. Stir in the vanilla.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium-low, add the egg and egg whites one at a time, and beat until creamy, 1 to 2 minutes. Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition. In a small bowl, toss the cranberries with the remaining 1 tablespoon flour. Using a silicone spatula, gently fold the cranberries into the batter.
  • Divide the batter evenly among the liners and bake until the tops are just dry to the touch (some may be slightly golden on the sides before this happens) and a toothpick inserted into the center comes out clean, 17 to 19 minutes. Transfer the pan to a wire rack and cool completely before frosting with orange frosting.
  • To bake as a cake:
  • Butter two 9-inch round cake pans, line the bottoms with parchment paper cut to fit, and butter the parchment. Flour the pans, coating the bottom and sides of each pan, then tap out the excess flour. Divide the batter between the two pans and bake until the tops are dry to the touch, the sides of the cake start to pull away from the pan, and a toothpick inserted into the center comes out clean (for generally the same amount of time as in the cupcake recipe). Let cool on a wire rack, then remove each cake from its pan, discard the parchment paper, and set one cake layer on a cake round, frosting turntable, or the final serving platter. Frost the top of that cake layer with the frosting, stack the second layer on top, and frost the top and sides with the remaining frosting.
  • To make the orange frosting:
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low, gradually add the confectioners' sugar, and beat until incorporated. Increase the speed to medium, add the milk, orange zest and juice, and vanilla and beat until fully blended, 1 to 2 minutes, making sure not to incorporate too much air into the frosting.

CRANBERRY ORANGE MUFFINS



Cranberry Orange Muffins image

These cranberry orange muffins are so simple to fix, my husband and I enjoy one for breakfast almost every morning. -Sara Eichenlaub, Burlington, Ontario

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

2 cups whole wheat flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1-1/2 cups orange juice
1/4 cup canola oil
1 cup fresh or frozen cranberries, halved

Steps:

  • Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, orange juice and oil until blended. Add to flour mixture; stir just until moistened. Fold in cranberries., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 153 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

  • Use fresh cranberries: Fresh cranberries have a tart and tangy flavor that pairs perfectly with the sweet orange and moist whole wheat cupcakes. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them before using.
  • Zest the orange: Orange zest is the flavorful outer layer of the orange peel. It adds a bright, citrusy flavor to the cupcakes. Be sure to use a microplane or grater to zest the orange, as this will give you the finest zest.
  • Use good quality chocolate chips: Chocolate chips are an essential ingredient in these cupcakes. Be sure to use good quality chocolate chips that you enjoy the taste of. Semi-sweet or dark chocolate chips work well in this recipe.
  • Don't overmix the batter: Overmixing the batter can result in tough, dense cupcakes. Mix the batter just until the ingredients are combined. A few lumps are okay.
  • Fill the cupcake liners 2/3 full: This will prevent the cupcakes from overflowing in the oven and is particularly important for these cupcakes since different recipes have different batter consistency.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean: This is the best way to tell if the cupcakes are done baking. Don't overbake them, or they will be dry.
  • Let the cupcakes cool completely before frosting: This will help the frosting to set properly and is particularly important for these cupcakes since different recipes have different frosting recipes.

Conclusion:

These whole wheat cranberry orange cupcakes are a delicious and festive treat that are perfect for any occasion. They are moist and fluffy, with a tart and tangy flavor from the cranberries and orange zest. The chocolate chips add a bit of sweetness and richness. These cupcakes are sure to be a hit with everyone who tries them.

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