Cranberry Orange Sparkle Cupcakes
Tart cranberry compote filling + bright orange zest frosting in a soft citrus crumb.
Ingredients
- 1⅔ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- ¾ cup whole milk, room temperature
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp fine salt
- Zest of 1 large orange (for batter)
- 1 tsp vanilla extract
- Cranberry compote (filling): 1½ cups fresh or frozen cranberries, ½ cup sugar, zest of ½ orange, 2 tbsp orange juice, pinch of salt
- Orange zest buttercream: 1 cup unsalted butter (soft), 3–3½ cups powdered sugar, zest of 1 orange, 1–2 tbsp fresh orange juice, ½ tsp vanilla, pinch of salt
- Optional garnish: sanding sugar or fine edible glitter
Instructions
Make cranberry compote: In a small saucepan combine cranberries, sugar, orange zest, juice, and a pinch of salt. Simmer 6–8 minutes until berries burst and mixture thickens to a jammy consistency. Cool completely.
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Cream butter and sugar until pale and fluffy (2–3 minutes). Beat in eggs one at a time; mix in vanilla and orange zest.
Whisk flour, baking powder, baking soda, and salt in a separate bowl. Add dry ingredients to the butter mixture in 2 additions, alternating with milk. Mix just until combined.
Portion batter to 2/3–3/4 full. Bake 17–19 minutes, until a toothpick shows a few moist crumbs. Cool completely.
Core each cupcake (small cone). Fill centers with cooled cranberry compote; replace a thin slice of the core as a lid.
Orange zest buttercream: Beat butter until light (2–3 minutes). Add 2 cups powdered sugar, salt, and vanilla; beat smooth. Add orange zest and juice; beat. Add remaining sugar to a smooth, pipeable consistency.
Pipe tall swirls; finish with a light sprinkle of sanding sugar or fine edible glitter.
Pro Tips
- • Reduce compote until jammy; excess liquid will soak into the crumb.
- • Use room-temperature ingredients for a fine, even crumb and good rise.
- • Zest the orange directly over the bowl to capture aromatic oils.
- • If frosting seems loose, chill 10 minutes, then re-whip briefly.
Delicious Variations
- • Add ½ tsp ground cinnamon to compote for a warm holiday note.
- • Swap 2 tbsp milk for sour cream in batter for extra tenderness.
- • Fold ½ cup white chocolate chips into batter for creamy sweetness.
Perfect Pairings
Recipe Details
Timing
About the Author
Professional baker sharing tested cupcake recipes, techniques and troubleshooting tips.
Nutrition (per cupcake)
When to Enjoy
Peak holiday season through winter; perfect for Thanksgiving to New Year gatherings.
Recipe Highlights
Final Thoughts
Tart-sweet cranberry and bright orange zest meet in a polished, party-ready cupcake with a sparkling finish—festive, balanced, and highly craveable.
Frequently Asked Questions
Can I use cranberry sauce instead of compote?
Homemade compote is thicker and less sweet than canned sauce. If using canned, reduce it on the stove 3–5 minutes to a jammy consistency before filling.
Will orange juice curdle the frosting?
Add juice gradually and whip well; balance with powdered sugar. If it loosens too much, chill briefly and re-whip.
How do I prevent soggy centers?
Cool compote fully and avoid overfilling. Replace a thin cake “lid” before frosting to seal moisture.
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