Cranberry Orange Cupcakes

25m
Serves 12
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Directions

  1. 1Place frozen cranberries into each cup of a greased muffin tin.
  2. 2Add half a tablespoon of light brown sugar on top of the cranberries in each cup.
  3. 3Place one pat of salted butter, sliced into 12 pieces, onto each cup of cranberries and brown sugar.
  4. 4Pour one box of buttery recipe yellow cake mix into a large bowl.
  5. 5Add 1/3 cup of melted butter into the cake mix.
  6. 6Pour one cup of orange juice into the cake mix.
  7. 7Crack three eggs into the cake mix.
  8. 8Zest one orange directly into the cake mix for extra orange flavor.
  9. 9Whisk all ingredients together until fully mixed.
  10. 10Use an ice cream scoop to evenly distribute the batter over the cranberries and butter in the muffin tin, filling each cup to the top.
  11. 11Bake the muffins in an oven preheated to 350°F (175°C) for about 20 to 25 minutes.
  12. 12Run a knife along the edges of each muffin to ensure they don't stick before flipping them over onto a cutting board.
  13. 13Serve one muffin on a mini plate and enjoy.

Ingredients

  • frozen cranberries
  • 0.5 tablespoon light brown sugar
  • 12 pieces salted butter
  • 1 box yellow cake mix
  • 0.33 cup melted butter
  • 1 cup orange juice
  • 3 eggs
  • 1 orange orange zest

Equipment

muffin tinbowlwhiskmeasuring cupzesterice cream scoopcutting boardoven mittsmini plate

Tips

  • You can swap out the cranberries for a different fruit like blueberries or raspberries.
  • Do not overfill the muffin cups as the cranberries will soften and shrink.
  • Allow the cupcakes to sit for a bit after baking, though they are delicious warm.