Cranberry-Orange Cupcakes

After tasting these cranberry-orange cupcakes you will never want to eat other kinds of cupcakes again!

Prep Time:
40 mins
Cook Time:
35 mins
Additional Time:
3 hrs 25 mins
Total Time:
4 hrs 40 mins
20 cupcakes



  • cup white sugar

  • 1 orange, zested

  • 1 cup orange juice concentrate

  • ½ cup white sugar

  • 2 cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ¾ cup butter, room temperature

  • cup plain yogurt

  • 2 eggs

  • 2 ounces chopped nuts

  • 2 ounces dried cranberries


  • ¼ cup butter, at room temperature

  • ½ cup jellied cranberry sauce

  • ¾ cup brown sugar

  • 2 tablespoons milk

  • 1 cup sifted powdered sugar


  • 1 cup jellied cranberry sauce

  • 2 teaspoons grated orange zest


  1. Mix together 2/3 cup sugar and orange zest in a bowl. Allow to sit at room temperature until sugar is infused with orange flavor, about 3 hours.

  2. Combine orange juice concentrate and 1/2 cup sugar in a saucepan over medium heat; bring to a boil. Simmer, stirring continuously, until thoroughly combined and thickened slightly, about 10 minutes. Remove from heat and let orange syrup cool to room temperature.

  3. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

  4. Whisk flour, baking powder, and baking soda together in a bowl.

  5. Combine butter and orange zest-sugar mixture in a large bowl; mix with an electric mixer until light and fluffy, about 1 minute. Beat in yogurt and eggs until blended. Alternately fold in flour mixture and 2/3 cup of the orange syrup (that should be pretty much all of the syrup) in 3 additions, beginning and ending with flour. Fold in nuts and dried cranberries.

  6. Spoon batter into the prepared muffin cups, filling each 3/4 full.

  7. Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.

  8. Melt butter in a saucepan over medium heat to make the icing. Add 1/2 cup cranberry sauce and brown sugar and bring to a boil. Lower heat to medium-low and continue to boil, stirring constantly, for 2 minutes. Add milk and bring to a boil again, stirring constantly. Remove from heat and cool to lukewarm.

  9. Gradually add sifted powdered sugar to icing. Beat with an electric mixer until thick enough to spread, adding a little hot water if icing is too thick.

  10. Spread frosting onto the cooled cupcakes and let it harden just a bit. Pipe a ring of cranberry sauce around the edge of each cupcake and sprinkle with orange zest for some added color.

Cook's Note:

I would highly recommend sifting the powdered sugar for the icing. It's such a pain to sift, but it ensures that the frosting will be extra smooth.

Nutrition Facts (per serving)

312 Calories
12g Fat
50g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 312
% Daily Value *
Total Fat 12g 15%
Saturated Fat 6g 32%
Cholesterol 44mg 15%
Sodium 155mg 7%
Total Carbohydrate 50g 18%
Dietary Fiber 1g 4%
Total Sugars 39g
Protein 3g
Vitamin C 21mg 104%
Calcium 58mg 4%
Iron 1mg 5%
Potassium 167mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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