Looking for the perfect cranberry orange cupcakes? I got you! Delight in the festive fusion of candied cranberries and zesty orange within these decadent cupcakes, crowned with a luscious brown sugar frosting and adorned with a sweet candied cranberry.
When I think about christmas, my mind immediately thinks about all things cranberries and oranges. The harmony of sweet citrus and the vibrant tartness of cranberries holds a special place in my festive cravings.
While doing some research on the best dessert to make for an untraditional Thanksgiving (we went to our friend’s place and had the most insanely delicious wood-fired pizza), I came across a recipe for vegan cranberry orange cupcakes with brown sugar frosting by Crumbs and Caramel.
I was sold on the recipe, but wanted to make a few tweaks….and that was how this recipe was born.
While initially crafted for Thanksgiving, I believe these cupcakes are an ideal treat for the entire holiday season.
If you are not into cupcakes, you might enjoy these vegan cranberry orange scones. I love baking these on a December morning.
Jump to:
Ingredients
These delightful orange-infused cupcakes embrace a luscious sugared cranberry filling, adorned with a brown sugar-kissed buttercream, and crowned with a dainty, candied cranberry jewel. The result? An irresistible combination of prettiness and taste! Picture them gracing any holiday table this fall or winter, or as long as the ruby treasures of fresh cranberries are in season.
‘Tis the season to embrace all things cranberry while the harvest is bountiful! Stock up on those fresh cranberries, and ensure these cupcakes grace your holiday baking agenda. I promise, you won’t regret it!
- gluten-free flour
- sugar
- baking powder
- salt
- oranges
- cranberries
- vanilla extract
- rosemary
- ginger
- vinegar
- almond extract
- avocado oil
- almond milk
See recipe card for quantities.
How to make Vegan Cranberry Orange Cupcakes
They’re not just a cupcake embellishment; they shine in desserts, elevate cocktails, or make for a delightful sweet and tart snack.
Prepare the batter and make sure you do not overmix. Fold in the cranberries. Scoop the batter into the cupcake molds.
Frost the cupcakes after they have cooled completely.
Make the sugared cranberries.
Finish adding your toppings & garnishes and enjoy!
How to store Cranberry Orange Cupcakes
You definitely want to eat these cupcakes as soon as you can. They start to become less fluffy and fresh over time. My cupcakes lasted 5 days after baking and frosting. Store in an airtight container.
Related
Looking for other recipes like this? Try these:
📖 Recipe
CANDIED CRANBERRY ORANGE CRANBERRY CUPCAKES WITH BROWN SUGAR FROSTING
Ingredients
Cupcakes:
- ½ cup almond milk
- ½ cup orange juice
- 1 orange zest
- ½ cup avocado oil
- 2 tbs vineager
- 2 teaspoon vanilla extract
- ¾ cup frozen cranberries cut into smaller pieces
- 1.5 cups gluten free flour
- 1 cup coconut sugar
- 1 tbs cornstarch
- 1.5 teaspoon baking powder
- ½ tsp baking soda
- 1 teaspoon powdered ginger
Frosting
- 3 cups powdered sugar
- 1 cup brown sugar
- 2 sticks butter
- 2 tsp vanilla
- 2 tbsp almond milk (OPTIONAL)
Sugared Cranberries
- 2 cups sugar
- 2 cup water
- 2 cups cranberries
- 1 cup sugar
Instructions
- Preheat oven to 350 degrees farenheit.
- To make the cupcakes, beat the wet ingredients together. Then sift in the dry ingredients. Fold in the frozen cranberries. Bake for ~20 minutes.
- To make the candied cranberries, boil the sugar and water, then bring the temperature to low. Add in the cranberries and mix. Cover and let sit for 2 hours. Then drain the juice and roll the cranberries in sugar.
- To make the frosting, mix the ingredients togehter with a hand mixer.
- Assemble cupcakes and enjoy!
