Cranberry Orange Cupcakes
Directions
- 1Place frozen cranberries in a greased muffin tin, adding 0.5 tablespoon of light brown sugar on top of the cranberries in each cup.
- 2Add one pat of sliced salted butter on top of the cranberries and brown sugar in each cup to help caramelize the sugar.
- 3In a bowl, combine the whole box of yellow cake mix with 1/3 cup of melted butter.
- 4Add 1 cup of orange juice to the cake mix.
- 5Add three eggs to the mixture.
- 6Zest one orange into the bowl for extra orange flavor (optional).
- 7Whisk all ingredients together until fully mixed.
- 8Scoop the batter with an ice cream scoop and pour it over the cranberries in the muffin tin, filling the cups.
- 9Bake in an oven preheated to 350 degrees Fahrenheit for approximately 20 to 25 minutes.
- 10Once baked, run a knife along the edges of each cupcake to ensure they don't stick when flipping them onto a cutting board.
Ingredients
- Frozen cranberries
- 0.5 tablespoon Light brown sugar
- 12 pat Salted butter, sliced into 12 pieces
- 1 box Buttery recipe yellow cake mix
- 0.33 cup Melted butter
- 1 cup Orange juice
- 3 Eggs
- Orange zest (optional)
Equipment
Muffin tinBowlWhiskMeasuring cupOrange zesterIce cream scoopCutting boardKnife
Tips
- Don't overfill the muffin cups, as cranberries will soften and shrink.
- You can swap cranberries for other fruits like blueberries or raspberries.
- Grease the muffin tin before adding ingredients.
- Run a knife along the edges of each cupcake after baking to prevent sticking.
- Allow cupcakes to sit for a bit after baking, but it's okay to be impatient!
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