Makes 15

If you make the sugared cranberries for garnishing, you will need to plan ahead and make them one day prior to serving the cupcakes.

Ingredients

Sugared Cranberries:
1 cup granulated sugar
1 cup water
1 cup fresh (or frozen) cranberries*
1/2 cup superfine sugar**

Cupcakes:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 eggs, room temperature
Zest from 1 orange
3/4 cup buttermilk
1/2 teaspoon orange extract
1 teaspoon vanilla
1-1/2 cups fresh (or frozen) cranberries, roughly chopped

Cranberry Cream Cheese Buttercream:
1/2 cup fresh (or frozen) cranberries
1 tablespoon water
4 ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/4 teaspoon orange extract
5 cups confectioners’ sugar
1/4 teaspoon salt

Instructions

Sugared Cranberries:

Combine 1 cup sugar and water in a saucepan and cook over medium heat, stirring constantly, just until the sugar is dissolved. Don’t allow the mixture to boil. Otherwise, the cranberries will burst. Remove from heat and allow the mixture to sit for 5 minutes. Place the cranberries in a bowl and add the simple syrup. Cover bowl and refrigerate overnight.

Drain the cranberries and roll them in the superfine sugar, making sure cranberries are thoroughly coated. Transfer to a baking sheet lined with parchment paper. Allow to dry for at least 2 hours.

Cupcakes:

Preheat oven to 350 degrees (F). Line cupcake tins with paper liners.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Using an electric mixer, beat together the butter and sugar until light and fluffy. Add in the eggs 1 at a time, mixing until incorporated. Mix in the orange zest.

Combine the buttermilk with the orange extract and vanilla in a liquid measuring cup.

With mixer on low speed, alternate adding the dry ingredients with the buttermilk, in three increments. Mix until ingredients are incorporated.

Fold the cranberries into the batter.

Fill the cupcake liners 2/3 full.

Bake 15-18 minutes until a wooden skewer inserted into the center comes out mostly clean. A few moist crumbs clinging to the skewer is fine.

Remove the cupcake tins from the oven and cool for 5 minutes then remove the cupcakes and cool completely on a wire rack before frosting.

Cranberry Cream Cheese Buttercream:

In a small saucepan, add the cranberries and water. Cook over medium-low heat until they start to pop and the mixture turns into a jammy sauce. Stir frequently.

Remove from heat and using the back of a spoon, mash the cranberries to get a relatively smooth mixture. Refrigerate to cool completely and until ready to use. You can make this a day in advance.

In the bowl of a standing mixer, cream the butter and cream cheese until smooth. Add the orange extract and salt. On low speed, mix in half the confectioners’ sugar a little at a time until incorporated into the butter and cream cheese mixture.

Add in 1 tablespoon of the cranberry mixture and beat to combine. Add in the remaining confectioners’ sugar. Beat until blended then add in an additional 1 tablespoon of the cranberry mixture. Increase the mixer speed to medium high and beat until light and fluffy, about 5 minutes.

Using a large star tip, generously pipe the frosting in swooping swirls over the tops of the cupcakes. Garnish with sugared cranberries, if using.

If not serving immediately, refrigerate. Allow to come to room temperature an hour before serving.

Notes:

*If using frozen cranberries, don’t defrost first. Keep them frozen until ready to add to the recipes.

**If you don’t have superfine sugar, whirl regular granulated sugar in a food processor for 20 pulses.