Cranberry & Orange Cupcakes
Adapted from Martha Stewart's Cupcakes- Strawberry Cupcakes Nicole-Cooking for Keeps
  • 2 ½ cups all purpose flour
  • ½ cup cake flour
  • 1 tablespoon baking powder
  • 2 sticks unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoons pure orange extract
  • 2 teaspoons orange zest
  • 3 large eggs plus 1 egg white
  • 1 cup milk
  • 2 cups roughly chopped cranberries
  1. Preheat oven to 350 degrees. Line a standard muffin tin with paper liners
  2. Cream butter and sugar together in a stand mixer on a medium-high speed, until pale and fluffy.
  3. Add eggs one a time, mixing until each one is incorporated.
  4. Add vanilla, orange zest, orange extract, and vanilla extract, mix until incorporated.
  5. Sift flour, baking powder, and salt together in a large bowl.
  6. With the mixer on low, add half of flour. Mix until combined, scraping down the sides of bowl as needed.
  7. Add half of milk. Repeat with remaining flour and milk.
  8. Fold in chopped cranberries.
  9. Fill cupcake liners ¾ full with batter. Bake for 25 minutes or until light brown and a wooden toothpick or skewer inserted into the center of cupcake comes out clean. Let cool completely before icing or adding powdered sugar.
Recipe by Cooking for Keeps at