Whole Wheat Cranberry Orange Cupcakes Recipes

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CRANBERRY ORANGE CUPCAKES



Cranberry Orange Cupcakes image

The perfect holiday cupcake, these Cranberry Orange Cupcakes are infused with orange zest and fresh cranberries, then topped with a silky cranberry orange buttercream. Make them even more festive by topping them with sugared cranberries.

Provided by Deborah

Time 38m

Number Of Ingredients 19

1 cup granulated sugar
1 cup water
1 cup fresh cranberries
1/2 cup superfine sugar*
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup butter, softened
2 eggs
zest of 1 orange
3/4 cup buttermilk
1/2 teaspoon orange extract
1 1/2 cups fresh cranberries, roughly chopped
3/4 cup butter, softened
3 cups powdered sugar
1 tablespoon orange zest
2-3 tablespoons heavy whipping cream**
3/4 cup fresh cranberries, finely chopped

Steps:

  • Combine the 1 cup of sugar and water in a small saucepan and cook over medium heat until the sugar is dissolved. If the water gets too hot and starts to boil, remove from the heat and allow to cool slightly, then add the cranberries. (You don't want the cranberries to burst, which is why you don't want the water too hot.) Pour the simple syrup and cranberries into a bowl and cover. Refrigerate overnight.
  • Drain the cranberries. Place the superfine sugar in a shallow bowl and add the cranberries. Shake to coat the cranberries with the sugar. Transfer to a surface lined with waxed paper and allow to dry for at least 1 hour.
  • Preheat the oven to 350ºF. Line 14 muffin tins with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder and salt.
  • In the bowl of a mixer, beat the sugar and butter together until light and fluffy, about 5 minutes. Add in the eggs, one at a time, scraping down the bowl between additions. Beat in the orange zest.
  • In a liquid measuring cup, combine the buttermilk and the orange extract. Add 1/3 of the flour mixture to the butter and beat until combined. Follow that with 1/2 of the buttermilk. Add another 1/3 of the dry ingredients, the remaining buttermilk, then the remaining flour mixture, beating to combine between each addition. Fold the cranberries into the batter.
  • Fill each of the prepared cups about 2/3 full of the batter. Bake until a tester inserted in the middle comes out clean, about 18 minutes. Allow to cool completely.
  • Beat the butter in a mixer until light and fluffy. Add in the powdered sugar, 1/2 cup at a time, until completely combined. Beat in the orange zest. Add in the cream, 1 tablespoon at a time, until you reach your desired consistency. Beat in the cranberries.***
  • Pipe the frosting on top of the cooled cupcakes. Top each cupcake with several sugared cranberries.

CRANBERRY-ORANGE CUPCAKES



Cranberry-Orange Cupcakes image

After tasting these cranberry-orange cupcakes you will never want to eat other kinds of cupcakes again!

Provided by ania

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 4h40m

Yield 20

Number Of Ingredients 19

⅔ cup white sugar
1 orange, zested
1 cup orange juice concentrate
½ cup white sugar
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ cup butter, room temperature
⅔ cup plain yogurt
2 eggs
2 ounces chopped nuts
2 ounces dried cranberries
¼ cup butter, at room temperature
½ cup jellied cranberry sauce
¾ cup brown sugar
2 tablespoons milk
1 cup sifted powdered sugar
1 cup jellied cranberry sauce
2 teaspoons grated orange zest

Steps:

  • Mix together 2/3 cup sugar and orange zest in a bowl. Allow to sit at room temperature until sugar is infused with orange flavor, about 3 hours.
  • Combine orange juice concentrate and 1/2 cup sugar in a saucepan over medium heat; bring to a boil. Simmer, stirring continuously, until thoroughly combined and thickened slightly, about 10 minutes. Remove from heat and let orange syrup cool to room temperature.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  • Whisk flour, baking powder, and baking soda together in a bowl.
  • Combine butter and orange zest-sugar mixture in a large bowl; mix with an electric mixer until light and fluffy, about 1 minute. Beat in yogurt and eggs until blended. Alternately fold in flour mixture and 2/3 cup of the orange syrup (that should be pretty much all of the syrup) in 3 additions, beginning and ending with flour. Fold in nuts and dried cranberries.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  • Melt butter in a saucepan over medium heat to make the icing. Add 1/2 cup cranberry sauce and brown sugar and bring to a boil. Lower heat to medium-low and continue to boil, stirring constantly, for 2 minutes. Add milk and bring to a boil again, stirring constantly. Remove from heat and cool to lukewarm.
  • Gradually add sifted powdered sugar to icing. Beat with an electric mixer until thick enough to spread, adding a little hot water if icing is too thick.
  • Spread frosting onto the cooled cupcakes and let it harden just a bit. Pipe a ring of cranberry sauce around the edge of each cupcake and sprinkle with orange zest for some added color.

Nutrition Facts : Calories 311.7 calories, Carbohydrate 49.9 g, Cholesterol 43.6 mg, Fat 11.9 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 6.3 g, Sodium 155.1 mg, Sugar 38.9 g

WHOLE WHEAT CRANBERRY ORANGE CUPCAKES



Whole Wheat Cranberry Orange Cupcakes image

These cranberry orange cupcakes with an orange citrus glaze are the perfect way to surprise your sweetheart on a lazy Sunday morning, and the rest of the family will definitely enjoy them, too.

Provided by Katherine Kallinis Berman

Categories     HarperCollins     cookbooks     Whole Wheat     Breakfast     Dessert     Cranberry     Orange

Number Of Ingredients 15

For the Cupcakes
2 cups sifted whole wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter
3/4 cup sugar
2 large eggs
1 cup whole milk
1 tablespoon freshly grated orange zest
1 1/2 cup fresh cranberries (you can substitute frozen, if necessary)
For the Orange Citrus Glaze
1 1/4 cups sifted confectioners' sugar
1/2 teaspoon freshly grated orange zest
3 tablespoons freshly squeezed orange juice
1/4 teaspoon pure vanilla extract

Steps:

  • For the cupcakes:
  • Preheat the oven to 350˚F. Line a cupcake pan with twelve paper baking cups.
  • Sift together the flour, baking powder, and salt in a bowl, and set aside.
  • In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, or until light and fluffy.
  • Slowly add the eggs, mixing after each addition.
  • Add one third of the flour mixture to the butter mixture, followed by one third of the milk. Mix slowly. Add another third of the flour mixture, followed by another third of the milk. Mix again slowly. Add the final third of the flour mixture, followed by the final third of the milk. Mix slowly, stopping to scape down the bowl.
  • Add the orange zest and mix until completely incorporated.
  • Using a spatula, gently fold in the cranberries.
  • Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full, and bake for 22 to 24 minutes or until a toothpick inserted comes out clean.
  • For the glaze:
  • Whisk together all the ingredients in a small bowl, and warm in a small saucepan on low heat, stirring until fully mixed. Let the glaze cool for 10 minutes before drizzling on the cupcakes.
  • Serve in a lined basket, and enjoy for a delicious breakfast!

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.

WHOLE WHEAT CRANBERRY ORANGE MUFFINS



Whole Wheat Cranberry Orange Muffins image

Yummy, light muffins. I usually make these muffins when we are having a "special" breakfast, for holidays or birthdays. The adults and kids both love these muffins. It has no sugar and uses whole wheat pastry flour. Note, you must use whole wheat pastry flour or the muffins are too grainy and dense. You can also use egg substitute.

Provided by Simply Chris

Categories     Quick Breads

Time 25m

Yield 10-12 serving(s)

Number Of Ingredients 11

2 cups whole wheat pastry flour
2/3 cup sugar substitute (such as Splenda)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons butter or 5 tablespoons margarine, melted
2/3 cup orange juice, use juice from can of mandarin oranges, adding enough orange juice to make 2/3 cups
3 eggs, beaten
3/4 cup fresh cranberries
1 (11 ounce) can mandarin oranges
cooking spray

Steps:

  • Preheat oven to 375°F.
  • Combine dry ingredients.
  • Melt the butter.
  • Whisk the eggs and orange juice into the melted butter.
  • Add the liquid to the dry ingredients mixing until just moistened.
  • Fold in the cranberries and oranges being careful not to mash the oranges.
  • Spoon the batter into a muffin tin that has been coated with cooking spray.
  • Bake for 15- 20 minutes, or until firm and golden brown.

WHOLE WHEAT CRANBERRY ORANGE QUICK BREAD



Whole Wheat Cranberry Orange Quick Bread image

From "The Versitile Grain", by Sheryl and Mel London. Bake this the day before you need it, so the flavors have a chance to meld, or freeze it to use within a a month or so. This is most definitely a food processor recipe!

Provided by zeldaz51

Categories     Quick Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 11

1 1/2 cups cranberries
1/2 cup light-colored mild honey
2 large navel oranges (organic so peel has no pesticides)
1 egg
4 tablespoons butter, melted and cooled
cooking spray or extra butter, for greasing pan
2 1/2 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (or to taste)
1/2 c.coarsely broken toasted walnuts

Steps:

  • Preheat the oven to 350 degrees and butter a 9 X 5 X 3 inch loaf pan.
  • Coarsely chop the cranberries in the bowl of a food processor, about four pulses. Transfer berries to a small bowl and stir in the honey. Let honey-berry mixture steep at least 1 hour, or until the mixture exudes a liquid.
  • Meanwhile, peel the zest from both oranges and mince it finely, then set aside. Peel the white pith from both oranges and discard. Add the oranges to the food processor and process for three or four pulses, then transfer to the cranberry-honey mixture.
  • Add the egg to the food processor and process until it is well beaten, then add the cooled butter and process until combined.
  • Scrape the egg mixture into the cranberry mixture.
  • In a large mixing bowl, combine the dry ingredients (flour through walnuts, plus the prepared orange zest). Add the wet (cranberry) mixture to the dry ingredients and combine. Spoon and scrape the batter into the prepared pan and bake for 50 to 60 minutes, or until a cake tester inserted into the center comes out clean.
  • Cool, in the pan, on a wire rack for 15 minutes, then turn out onto the rack and let the loaf cool completely. Wrap in aluminum foil and eat the following day for best flavor.

CRANBERRY ORANGE WHEAT SCONES



Cranberry Orange Wheat Scones image

These scones are a delicious and nutritious snack that is wonderful when warm with some butter. They are also good for freezing, on the go eating and they'll be sure to please guests who stop by. Yummy!

Provided by 24Twists

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 15

Number Of Ingredients 12

2 ⅓ cups whole wheat flour
½ cup wheat germ
¼ cup packed brown sugar
4 teaspoons baking powder
1 teaspoon salt
¼ teaspoon ground nutmeg
½ cup shortening
1 cup sweetened dried cranberries (i.e. Craisins®)
2 tablespoons grated orange zest
1 egg
¾ cup milk
¼ cup orange juice

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • In a large bowl, stir together the whole wheat flour, wheat germ, brown sugar, baking powder, salt and nutmeg. Mix in shortening until everything looks crumbly. Stir in the cranberries and orange zest. In a separate bowl, stir together the egg, milk and orange juice. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until dough forms. Turn out onto a floured surface and knead briefly to get the dough to hold together. Roll out to 1/2 inch thickness and cut into circles with a biscuit cutter. Place scones 2 inches apart on the baking sheet.
  • Bake in the preheated oven until the tops and bottoms are golden brown, 15 to 20 minutes. Serve warm.

Nutrition Facts : Calories 192.1 calories, Carbohydrate 27.4 g, Cholesterol 13.4 mg, Fat 8.2 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 297.2 mg, Sugar 10.9 g

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CRANBERRY & ORANGE CUPCAKES - COOKING FOR KEEPS
2012-11-19 Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Cream butter and sugar together in a stand mixer on a medium-high speed, until pale and fluffy. Add eggs one a time, mixing until each one is incorporated. Add vanilla, orange zest, orange extract, and vanilla extract, mix until incorporated.
From cookingforkeeps.com


WHOLE WHEAT CRANBERRY ORANGE CUPCAKES
Whole Wheat Cranberry Orange Cupcakes Nutrition ... Be the first to Review/Rate this Recipe. Saved From: www.epicurious.com . prep: 0 hr ; cook: 0 hr ; total: 0 hr ; Print Save. US Metric. servings: Summary. These cranberry orange cupcakes with an orange citrus glaze are the perfect way to surprise your sweetheart on a lazy Sunday morning, and the rest of the family …
From mealplannerpro.com


WHOLE WHEAT CRANBERRY ORANGE CAKE | CHOCOLATE & CARROTS
Whole Wheat Cranberry Orange Cake adapted from Bake Your Day. Ingredients. 2 cups white whole wheat flour; 1 teaspoon baking powder; 1/2 cup (1 stick) unsalted butter, room temperature; 1/4 cup olive oil; 1 1/2 cups sugar; 2 eggs; 1/4 teaspoon vanilla extract; 1/4 cup fresh squeezed orange juice; 1 teaspoon orange zest; 1 cup non-fat plain ...
From chocolateandcarrots.com


WHOLE WHEAT CRANBERRY ORANGE CUPCAKES | RECIPE | ORANGE …
Nov 15, 2020 - These cranberry orange cupcakes with an orange citrus glaze are the perfect way to surprise your sweetheart on a lazy Sunday morning, and the rest of the family will definitely enjoy them, too. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.com


ORANGE CRANBERRY BREAD | THE LEAF NUTRISYSTEM BLOG
Preheat oven to 350°F. Grease a loaf pan and set aside. Combine the flour, baking soda and baking powder. Stir in eggs, applesauce, vanilla extract, butter, orange zest and orange juice. Fold in dried cranberries. Pour the batter into the loaf pan. Bake for 45 minutes, until an inserted toothpick comes out clean.
From leaf.nutrisystem.com


WHOLE WHEAT CRANBERRY ORANGE CUPCAKES FOOD- WIKIFOODHUB
For the Cupcakes: 2 cups sifted whole wheat flour: 2 1/2 teaspoons baking powder: 1/2 teaspoon salt: 8 tablespoons unsalted butter: 3/4 cup sugar: 2 large eggs
From wikifoodhub.com


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