Orange Cranberry Cupcakes

Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
In a small mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil for a few minutes until light and creamy. Add the egg, sour cream, vanilla extract, and orange zest and mix until smooth.
Add in half of the flour mixture and mix until mostly combined. Then, pour in the milk and orange juice and mix until mostly combined. Add the remaining half of the flour mixture and mix until combined and smooth. Fold in the chopped cranberries.
Portion the cupcake batter into the cupcake liners using a large cookie scoop about ¾ full. Bake the cupcakes for 20 minutes or until the cupcakes bounces back when gently touched. Cool the cupcakes in the pan for 2 minutes and then transfer to a wire rack to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter and cream cheese for 5 minutes until light, pale, and creamy.
Add in the powdered sugar and mix on the lowest speed until the sugar is fully combined. Add in the orange juice, orange zest, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
Increase the mixer speed to medium and whip the buttercream for about 3 to 5 minutes until it is smooth and creamy. Turn the mixer to low speed and mix for several minutes to smooth out the frosting.

Fill a piping bag fitted with a Wilton 1M piping tip with the orange cream cheese frosting. Pipe a generous swirl of frosting onto the cooled orange cranberry cupcakes. Decorate the cupcakes with orange slices and sugared cranberries.

Storing & Serving:

Room temperature: If serving on the same day, store the cupcakes in an airtight container at room temperature in a cool place away from direct sunlight for about 2 hours.
Refrigerator: Store the cupcakes in an airtight container in the refrigerator for 3 to 4 days. Serve at room temperature for the best taste and texture.
Freezer: Store the unfrosted cupcakes in an airtight container or freezer-safe storage bag in the freezer for up to 3 months. Thaw the cupcakes and then frost as directed.

Recipe Tips: Scroll up the blog post to see expert cupcake baking tips and frequently asked questions to make the most out of this recipe.

Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.