Cranberry Orange Cupcakes
Directions
- 1Place frozen cranberries into each cup of a greased muffin tin.
- 2Place frozen cranberries into each cup of a greased muffin tin.
- 3Place frozen cranberries into each cup of a greased muffin tin.
- 4Add half a tablespoon of light brown sugar on top of the cranberries in each cup.
- 5Add half a tablespoon of light brown sugar on top of the cranberries in each cup.
- 6Add half a tablespoon of light brown sugar on top of the cranberries in each cup.
- 7Place one pat of salted butter, sliced into 12 pieces, onto each cup of cranberries and brown sugar.
- 8Place one pat of salted butter, sliced into 12 pieces, onto each cup of cranberries and brown sugar.
- 9Place one pat of salted butter, sliced into 12 pieces, onto each cup of cranberries and brown sugar.
- 10Pour one box of buttery recipe yellow cake mix into a large bowl.
- 11Pour one box of buttery recipe yellow cake mix into a large bowl.
- 12Pour one box of buttery recipe yellow cake mix into a large bowl.
- 13Add 1/3 cup of melted butter into the cake mix.
- 14Add 1/3 cup of melted butter into the cake mix.
- 15Add 1/3 cup of melted butter into the cake mix.
- 16Pour one cup of orange juice into the cake mix.
- 17Pour one cup of orange juice into the cake mix.
- 18Pour one cup of orange juice into the cake mix.
- 19Crack three eggs into the cake mix.
- 20Crack three eggs into the cake mix.
- 21Crack three eggs into the cake mix.
- 22Zest one orange directly into the cake mix for extra orange flavor.
- 23Zest one orange directly into the cake mix for extra orange flavor.
- 24Zest one orange directly into the cake mix for extra orange flavor.
- 25Whisk all ingredients together until fully mixed.
- 26Whisk all ingredients together until fully mixed.
- 27Whisk all ingredients together until fully mixed.
- 28Use an ice cream scoop to evenly distribute the batter over the cranberries and butter in the muffin tin, filling each cup to the top.
- 29Use an ice cream scoop to evenly distribute the batter over the cranberries and butter in the muffin tin, filling each cup to the top.
- 30Use an ice cream scoop to evenly distribute the batter over the cranberries and butter in the muffin tin, filling each cup to the top.
- 31Bake the muffins in an oven preheated to 350°F (175°C) for about 20 to 25 minutes.
- 32Bake the muffins in an oven preheated to 350°F (175°C) for about 20 to 25 minutes.
- 33Bake the muffins in an oven preheated to 350°F (175°C) for about 20 to 25 minutes.
- 34Run a knife along the edges of each muffin to ensure they don't stick before flipping them over onto a cutting board.
- 35Run a knife along the edges of each muffin to ensure they don't stick before flipping them over onto a cutting board.
- 36Run a knife along the edges of each muffin to ensure they don't stick before flipping them over onto a cutting board.
- 37Serve one muffin on a mini plate and enjoy.
- 38Serve one muffin on a mini plate and enjoy.
- 39Serve one muffin on a mini plate and enjoy.
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 pieces salted butter
- 12 pieces salted butter
- 12 pieces salted butter
- 1 box yellow cake mix
- 1 box yellow cake mix
- 1 box 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
- 1 orange orange zest
- 1 orange orange zest
- 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.