Lady Behind The Curtain - Cranberry Orange Cupcakes

I love the flavor combination of cranberry and orange.  So I decided to develop these cranberry-orange cupcakes.  The recipe for the cupcake  is a low calorie version of a muffin I’ve been making for years. (I decided the muffin was light enough to also be a cupcake)  With a swirl of orange and cranberry cream cheese frosting on top this is NO LONGER a muffin. 🙂

Cranberry-Orange Cupcakes

Preparation 30 minutes 2017-11-19T00:30:00+00:00 Cook Time 15 minutes 2017-11-19T00:15:00+00:00 Serves Makes 16 Cupcakes     adjust servings

One of my favorite flavor combinations.


For the Cupcakes

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons grated orange rind
  • 3/4 cup orange juice
  • 1/4 cup canola oil
  • 1 large egg, lightly beaten
  • 2 cups coarsely chopped fresh cranberries or 1-1/2 cups dried cranberries
  • 1/3 cup chopped walnuts, toasted

For the Cream Cheese Frosting

  • 1 - 8 ounce package cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla
  • 5-1/2 to 6 cups confectioners' sugar

For the Orange Cream Cheese Frosting

  • 1/2 of the cream cheese frosting
  • 2 teaspoons orange gelatin
  • 1 teaspoon finely shredded orange peel
  • few drops of orange food coloring or gel food coloring, optional

For the Cranberry Cream Cheese Frosting

  • 1/2 of the cream cheese frosting
  • 2 Tablespoons cranberry juice
  • additional confectioners' sugar
  • few drops of red food coloring or gel food coloring, optional


    For the Cupcakes:

    1. Preheat oven to 400 degrees
    2. Combine flour, sugar, baking powder, salt and baking soda in a large bowl; make a well in center of mixture.
    3. Combine rind, juice, oil, and egg in a small bowl, stirring well with a whisk.
    4. Add to flour mixture, stirring just until moist.
    5. Fold in cranberries and walnuts.
    6. Spoon batter into 16 cupcake cups lined with paper liners.
    7. Bake for 15 minutes or until the cupcakes spring back when lightly touched in the center.
    8. Cool 10 minutes in cupcake tin and transfer to a cooling rack.

    For the Cream Cheese Frosting:

    1. Allow cream cheese and butter to stand a t room temperature for 30 minutes.
    2. In a large mixing bowl beat butter, cream cheese, and vanilla until light and fluffy.
    3. Gradually beat in confectioners' sugar until frosting reaches spreading consistency.
    4. Makes about 3 1/2 cups

    For the Orange Cream Cheese Frosting:

    1. Take half of the cream cheese frosting and mix in the orange gelatin, orange peel and food coloring.
    2. Put in a large piping bag on one side.
    3. Leave room on the other side for the cranberry cream cheese frosting.

    For the Cranberry Cream Cheese Frosting:

    1. Take the other half of the cream cheese frosting and mix in the cranberry juice and food coloring. Add additional confectioners' sugar until the frosting reaches a piping consistency. Put in a large piping bag on the opposite side of the orange cream cheese frosting. Pipe on the swirl frosting.

    Recipe Notes

    This is a LBC original!

    Sheryl's NEW signature 2


    Cranberry-Orange Cupcakes — 18 Comments

    1. I love cranberry orange muffins and these sound even better than that! Featuring them tomorrow on my site and pinning them to make later! Thanks for sharing!
      Scissors & Spatulas

    2. Sheryl, this is one of my favorite flavor combinations. This looks like a delicious cupcake. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
      Come back soon!
      Miz Helen

    3. Cupcakes are being featured this week at Bake with Bizzy. I love the combo of cranberry and orange. Come on over.

      I will probably not link up until tomorrow. I am getting ready for teaching and I am surrounded my papers. Yeah school.

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