Orange and Cranberry Cupcakes with Orange Frosting

YUM,YUM this is all I can say about these cupcakes…..

First time I have made them and for sure it will not be the last. Next time I plan to put even more orange zest in the frosting as well as making more frosting, which by the way, is addictive. A little frosting goes a long way though thus I guess I’m ok because I ate three cupcakes when I made them, ooopppssss….. that wasn’t supposed to happen :-)

I normally don’t make frosting with butter but since I was making just a little bit I figured it would be ok. I didn’t have enough for all of the cupcakes so if you would like to have frosting for all of them you should double the frosting amounts.

Anyhow, these are just to die for. The orange flavor is just all over these cupcakes. When you bake this your house will smell beautifully.

Enjoy!

This is how they looked before frosting, which you can leave them this way and eat them as well.  I only frosted half of them!

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Orange and Cranberry Cupcakes with Orange Frosting

Miryam's original recipe

Yield: 12 muffins

Ingredients:

2 cups whole wheat pastry flour
3/4 cup sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1/4 cup olive or canola oil
3/4 cup orange juice plus 2 tablespoons
2 teaspoons grated orange zest
1 tablespoon orange extract
12 oz frozen cranberries, thawed, about 2 cups

Frosting
These amounts are sufficient for half of the cupcakes so if you want frosting for all of them double the amounts below

2 tablespoons butter
4 oz reduced fat cream cheese
2 cups powdered sugar
1 teaspoon orange extract
1 teaspoon orange zest

 

Directions:

Preheat oven to 400F. Line a cupcake pan with cupcake liners.

In a bowl beat egg, oil, juice, orange extract, sugar and zest. Add flour, baking powder and baking soda. Fold in the the cranberries.

Spoon batter into cupcake liners 3/4 of the way. Bake for 15-20 minutes until golden and tester comes out clean. Remove immediately from pan after baking and let cool completely on a wire rack.

For the frosting, mix all of the ingredients and frost cupcakes.


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13 comments

  1. Que bonics que t’han quedat!!!! però quina feinada a omplir minimotlles, jejeje. El pròxim dia que faci magdalenes provaré de fer-ne de minis amb motlles de trufes, a veure què en surt.
    Una abraçada!

  2. These are so adorable! I love the color!

  3. Miryam vaya cucada…que bonitos y me gusta mucho la receta de las magdalenas, con la leche de coco, harina integral….muy rico.
    beesos

  4. these are adorable, and I love that they’re coconut!!

  5. Thanks for the kid comments,

    If anyone makes them please let me know how they turned out for you :-)

  6. Que bonitas y ricas te han quedado!!

    Besos

  7. I love Valentine’s Day desserts, and yours looks so, so delicious! You should really consider submitting this to Recipe4Living’s Valentine’s Day Recipe Contest! You could win a GreenPan Stainless Steel Todd’s Perfect Gourmet Cook Set!

  8. Pero que bonitas magdalenas te han quedado una monada para ese día.
    Saludos

  9. A few of my favorite things, cranberries and coconut! I have both of them right now in my pantry, so perfect :) Sweetened cranberries- dried right?
    Thanks!

  10. Natasha,

    yes dry cranberries :-)
    Happy baking and thanks for visiting my blog!

  11. Yummy! Thank you so much for sharing the recipe of this yummy cupcakes. I will definitely try to make this.

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