Cranberry Lemon Cupcakes Recipes

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CRANBERRY-ORANGE CUPCAKES



Cranberry-Orange Cupcakes image

Celebrate the sweet-tart goodness of cranberry sauce with vibrant pink cupcakes at your next holiday gathering. Or cut the spices and orange zest for a vanilla cupcake that's a go-to all year long!

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 12 cupcakes

Number Of Ingredients 19

Cooking spray
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
Pinch ground cloves
1/4 teaspoon fine salt
2/3 cup granulated sugar
2 large eggs, at room temperature
1 1/2 sticks (12 tablespoons) unsalted butter, melted
1 teaspoon orange zest, plus long, thin strips of zest, for garnish
1/2 cup milk
1 1/2 cups fresh or thawed frozen cranberries
1/3 cup granulated sugar
Juice of 1 orange
1 teaspoon finely chopped fresh ginger
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 cup confectioners' sugar
Pinch fine salt

Steps:

  • For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
  • Whisk the flour, baking powder, cinnamon, clove and salt together in a medium bowl. Beat the sugar and eggs in another medium bowl with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then beat in the orange zest. Adjust the speed to medium-low, and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the muffin cups easier.
  • Divide the batter evenly among the cups of the prepared muffin tin. Bake until the tops spring back when pressed, 20 to 22 minutes. Cool the cupcakes in the tin for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be baked a day ahead and stored in an airtight container at room temperature.)
  • For the frosting: Bring the cranberries, granulated sugar, orange juice and ginger to a simmer in a small saucepan over medium heat. Cook, stirring frequently, until the sugar dissolves, the cranberries burst and the mixture thickens, about 10 minutes. Let cool completely. Set aside 1/3 cup for garnish.
  • Beat the cream cheese and butter in a large bowl with an electric mixer on medium-high speed until smooth. Beat in the confectioners' sugar. Add the cooled cranberry mixture, and beat until completely incorporated.
  • Divide the frosting evenly among the cupcakes, and use a small offset spatula or the back of a spoon to swirl. Garnish each with a dollop of reserved cranberry sauce and a piece of orange zest.

LEMON CRANBERRY MUFFINS



Lemon Cranberry Muffins image

These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!

Provided by bobpiazza

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
1 ¼ cups white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ cup lemon juice
¾ cup milk
2 eggs
½ cup vegetable oil
1 cup cranberries, halved
⅓ cup toasted slivered almonds
Calories281.3 calories
Carbohydrate40 g
Cholesterol32.2 mg
Fat12 g
Fiber1.3 g
Protein4.4 g
SaturatedFat1.8 g
Sodium237.7 mg
Sugar22.3 g

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
  • Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.

LEMON-RASPBERRY CUPCAKES



Lemon-Raspberry Cupcakes image

Provided by Janet Taylor McCracken

Categories     Cake     Mixer     Dessert     Bake     Kid-Friendly     Quick & Easy     Low Cal     Raspberry     Lemon     Spring     Birthday     Edible Gift     Party     Potluck     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12

Number Of Ingredients 9

3/4 cup (12 tablespoons) unsalted butter, room temperature
3 cups powdered sugar, divided
4 1/2 teaspoons finely grated lemon peel, divided
2 large eggs
1 1/4 cups self-rising flour
1/4 cup buttermilk
4 tablespoons fresh lemon juice, divided
12 teaspoons plus 1 tablespoon seedless raspberry jam
Fresh raspberries (for garnish)

Steps:

  • Preheat oven to 350°F. Line 12 muffin cups with paper liners. Using electric mixer, beat butter, 1 1/2 cups powdered sugar, and 3 teaspoons lemon peel in large bowl until blended, then beat until fluffy and pale yellow. Add eggs 1 at a time, beating to blend after each addition. Beat in half of flour. Add buttermilk and 2 tablespoons lemon juice; beat to blend. Beat in remaining flour.
  • Drop 1 rounded tablespoonful batter into each muffin liner. Spoon 1 teaspoon raspberry jam over. Cover with remaining batter, dividing equally.
  • Bake cupcakes until tester inserted halfway into centers comes out clean, about 23 minutes. Cool cupcakes in pan on rack. Meanwhile, whisk remaining 1 1/2 cups powdered sugar, 2 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel in small bowl. Spoon half of icing over 6 cupcakes. Whisk 1 tablespoon raspberry jam into remaining icing. Spoon over remaining cupcakes. Let stand until icing sets, about 30 minutes. Garnish with raspberries.

ORANGE CRANBERRY CUPCAKES



Orange Cranberry Cupcakes image

The sweet, fresh flavor of these orange cupcakes, studded with tart cranberries (fresh and frozen work equally well), makes for a vibrant holiday dessert as worthy of Thanksgiving as any pie.

Provided by Candace Nelson

Categories     Thanksgiving     Fall     Christmas     Cupcake     Cranberry     Orange     Bake     Dessert     Cake

Yield Makes 12 cupcakes or 1 (2-layer, 9-inch) cake

Number Of Ingredients 21

Cupcakes:
1 1/2 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2/3 cup whole milk
2 tablespoons lightly packed finely grated orange zest (from 2 large oranges)
1/2 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, slightly softened
1 cup sugar
1 large egg
2 large egg whites
1 cup fresh or unthawed frozen cranberries
Orange frosting:
1 cup (2 sticks) unsalted butter, slightly softened
1/8 teaspoon fine sea salt
3 cups confectioners' sugar, sifted
1 teaspoon whole milk
1 tablespoon lightly packed finely grated orange zest (from 1 large orange)
1 tablespoon fresh orange juice
1/8 teaspoon pure vanilla extract

Steps:

  • Cupcakes:
  • Preheat the oven to 325°F. Line a 12-cup cupcake pan with paper liners.
  • In a medium bowl, whisk together 1 1/2 cups of the flour, the baking powder, baking soda, and salt. In a small saucepan, heat the milk and orange zest over low heat until hot (but not boiling); cool to lukewarm, 4 to 5 minutes. Stir in the vanilla.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium-low, add the egg and egg whites one at a time, and beat until creamy, 1 to 2 minutes. Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition. In a small bowl, toss the cranberries with the remaining 1 tablespoon flour. Using a silicone spatula, gently fold the cranberries into the batter.
  • Divide the batter evenly among the liners and bake until the tops are just dry to the touch (some may be slightly golden on the sides before this happens) and a toothpick inserted into the center comes out clean, 17 to 19 minutes. Transfer the pan to a wire rack and cool completely before frosting with orange frosting.
  • To bake as a cake:
  • Butter two 9-inch round cake pans, line the bottoms with parchment paper cut to fit, and butter the parchment. Flour the pans, coating the bottom and sides of each pan, then tap out the excess flour. Divide the batter between the two pans and bake until the tops are dry to the touch, the sides of the cake start to pull away from the pan, and a toothpick inserted into the center comes out clean (for generally the same amount of time as in the cupcake recipe). Let cool on a wire rack, then remove each cake from its pan, discard the parchment paper, and set one cake layer on a cake round, frosting turntable, or the final serving platter. Frost the top of that cake layer with the frosting, stack the second layer on top, and frost the top and sides with the remaining frosting.
  • To make the orange frosting:
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low, gradually add the confectioners' sugar, and beat until incorporated. Increase the speed to medium, add the milk, orange zest and juice, and vanilla and beat until fully blended, 1 to 2 minutes, making sure not to incorporate too much air into the frosting.

CRANBERRY CUPCAKES



Cranberry Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 17

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/8 to 1/4 teaspoon freshly grated nutmeg
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup canned whole-berry cranberry sauce
2 sticks unsalted butter, at room temperature
3 cups confectioners' sugar
1/4 cup canned whole-berry cranberry sauce
1/2 teaspoon vanilla extract
Pinch of salt
Dried cranberries, for topping

Steps:

  • Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, salt, baking soda and nutmeg in a medium bowl.
  • Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Add the egg and vanilla and beat until fluffy, about 3 more minutes. Reduce the speed to low; add the flour mixture and beat until just incorporated, about 1 minute. Add the sour cream and beat until light and fluffy, about 2 more minutes.
  • Divide the batter among the muffin cups. Bake until a toothpick inserted into the center comes out clean, about22 minutes. Let sit until cool enough to handle, then gently press the back of a small spoon into the center of each cupcake to make an indentation. Fill each indentation with a few teaspoons of cranberry sauce. Remove the cupcakes to a rack to cool completely.
  • Meanwhile, make the frosting: Beat the butter and 1 cup confectioners' sugar in a large bowl with a mixer on medium speed until combined, about 2 minutes. Reduce the mixer speed to medium low; gradually add the remaining 2 cups confectioners' sugar and beat until fluffy, about 2 minutes. Increase the speed to medium high; beat in the cranberry sauce, vanilla and salt until combined. Spread the frosting on the cupcakes and top with dried cranberries.

CRANBERRY LEMON CUPCAKES



Cranberry Lemon Cupcakes image

Make and share this Cranberry Lemon Cupcakes recipe from Food.com.

Provided by Redsie

Categories     Dessert

Time 35m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 10

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, melted and cooled slightly
2 eggs
2 teaspoons grated lemon zest
1/4 teaspoon lemon extract
1/2 cup low-fat milk
1 cup dried cranberries
Calories210
Fat8.8
SaturatedFat5.2
Cholesterol56.1
Sodium111.5
Carbohydrate30.3
Fiber0.8
Sugar17.6
Protein3.1

Steps:

  • Preheat oven to 350°F Line muffin pan with paper liners.
  • In a small bowl, mix together flour, baking powder and salt.
  • In a large bowl, whisk together sugar, butter, eggs, lemon zest and lemon extract until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in cranberries.
  • Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes.
  • Remove from pan and let cool completely on rack. If desired, top cooled cupcakes with frosting.

CRANBERRY CUPCAKES WITH LEMON ICING



Cranberry Cupcakes with Lemon Icing image

Even though I often substitute with healthy ingredients in my baking, there are some things that you just don't change! A little treat never hurt...and these are good! I made them for Mother's Day and got rave reviews from the family. The icing is sweet (what icing isn't?), so if you prefer, you can serve them without it. They taste wonderful both ways!

Provided by trueblue

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 35m

Yield 24

Number Of Ingredients 11

1 cup superfine sugar
⅔ cup butter, softened
2 large eggs
4 tablespoons milk
1 ½ cups self-rising flour
2 teaspoons baking powder
1 ½ cups frozen cranberries
¾ cup butter, softened
3 cups confectioners' sugar
2 tablespoons fresh lemon juice
1 lemon, zested
Calories227.5 calories
Carbohydrate30.9 g
Cholesterol44.5 mg
Fat11.4 g
Fiber0.5 g
Protein1.5 g
SaturatedFat7.1 g
Sodium224.3 mg
Sugar24.1 g

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Place sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Gradually beat in eggs, then stir in milk. Sift in flour and baking powder; use a metal spoon to fold into the batter. Gently fold in frozen cranberries.
  • Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until well risen and golden brown, 15 to 20 minutes. Transfer cupcakes to a wire rack to cool. Do not ice until completely cooled.
  • Beat butter in a bowl until fluffy. Sift in confectioners' sugar, then add lemon juice and zest; beat icing until smooth and creamy. Spread or pipe icing over the cupcakes.

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