Description
Cranberry-Orange Cupcakes with Almond Snow Icing are a delightful way to elevate any occasion. Bursting with the tangy flavor of fresh cranberries and the zest of oranges, these fluffy cupcakes are topped with a light and sweet almond icing that creates a perfect balance. Ideal for gatherings or simply to brighten up your day, this recipe is easy to follow and yields impressive results every time.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs, at room temperature
- 1 cup fresh cranberries, chopped
- Zest and juice of 1 orange
- 1 tsp almond extract
- For the icing: 2 cups powdered sugar
- 2 tbsp milk (adjust as needed)
- Additional almond extract to taste
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, combine flour, baking powder, and salt; whisk together.
- In another bowl, cream softened butter and sugar until light and fluffy (about 3 minutes).
- Beat in eggs one at a time; add orange juice and zest.
- Fold in chopped cranberries gently.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes until golden brown.
- For icing, beat powdered sugar and milk until smooth; add almond extract to taste.
- Allow cupcakes to cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 220
- Sugar: 18g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: For a gluten-free option, substitute all-purpose flour with a high-quality gluten-free blend. Experiment with different citrus zests or nuts for varied flavors.