Cranberry Orange Cupcakes

20 mins
Serves 12
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Directions

  1. 1Place frozen cranberries in a greased muffin tin, adding 0.5 tablespoon of light brown sugar on top of the cranberries in each cup.
  2. 2Place frozen cranberries in a greased muffin tin, adding 0.5 tablespoon of light brown sugar on top of the cranberries in each cup.
  3. 3Place frozen cranberries in a greased muffin tin, adding 0.5 tablespoon of light brown sugar on top of the cranberries in each cup.
  4. 4Add one pat of sliced salted butter on top of the cranberries and brown sugar in each cup to help caramelize the sugar.
  5. 5Add one pat of sliced salted butter on top of the cranberries and brown sugar in each cup to help caramelize the sugar.
  6. 6Add one pat of sliced salted butter on top of the cranberries and brown sugar in each cup to help caramelize the sugar.
  7. 7In a bowl, combine the whole box of yellow cake mix with 1/3 cup of melted butter.
  8. 8In a bowl, combine the whole box of yellow cake mix with 1/3 cup of melted butter.
  9. 9In a bowl, combine the whole box of yellow cake mix with 1/3 cup of melted butter.
  10. 10Add 1 cup of orange juice to the cake mix.
  11. 11Add 1 cup of orange juice to the cake mix.
  12. 12Add 1 cup of orange juice to the cake mix.
  13. 13Add three eggs to the mixture.
  14. 14Add three eggs to the mixture.
  15. 15Add three eggs to the mixture.
  16. 16Zest one orange into the bowl for extra orange flavor (optional).
  17. 17Zest one orange into the bowl for extra orange flavor (optional).
  18. 18Zest one orange into the bowl for extra orange flavor (optional).
  19. 19Whisk all ingredients together until fully mixed.
  20. 20Whisk all ingredients together until fully mixed.
  21. 21Whisk all ingredients together until fully mixed.
  22. 22Scoop the batter with an ice cream scoop and pour it over the cranberries in the muffin tin, filling the cups.
  23. 23Scoop the batter with an ice cream scoop and pour it over the cranberries in the muffin tin, filling the cups.
  24. 24Scoop the batter with an ice cream scoop and pour it over the cranberries in the muffin tin, filling the cups.
  25. 25Bake in an oven preheated to 350 degrees Fahrenheit for approximately 20 to 25 minutes.
  26. 26Bake in an oven preheated to 350 degrees Fahrenheit for approximately 20 to 25 minutes.
  27. 27Bake in an oven preheated to 350 degrees Fahrenheit for approximately 20 to 25 minutes.
  28. 28Once baked, run a knife along the edges of each cupcake to ensure they don't stick when flipping them onto a cutting board.
  29. 29Once baked, run a knife along the edges of each cupcake to ensure they don't stick when flipping them onto a cutting board.
  30. 30Once 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
  • Frozen cranberries
  • Frozen cranberries
  • 0.5 tablespoon Light brown sugar
  • 0.5 tablespoon Light brown sugar
  • 0.5 tablespoon Light brown sugar
  • 12 pat Salted butter, sliced into 12 pieces
  • 12 pat Salted butter, sliced into 12 pieces
  • 12 pat Salted butter, sliced into 12 pieces
  • 1 box Buttery recipe yellow cake mix
  • 1 box Buttery recipe yellow cake mix
  • 1 box Buttery recipe yellow cake mix
  • 0.33 cup Melted butter
  • 0.33 cup Melted butter
  • 0.33 cup Melted butter
  • 1 cup Orange juice
  • 1 cup Orange juice
  • 1 cup Orange juice
  • 3 Eggs
  • 3 Eggs
  • 3 Eggs
  • Orange zest (optional)
  • Orange zest (optional)
  • 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!
Cranberry Orange Cupcakes | Clip Recipe