Orange Cranberry Cupcake
This Orange Cranberry Cupcake is a delicious recipe that you can make in less than 30-minutes. It's moist, soft, delectable with that perfect hint of Orange and cranberries. If you are looking for an eggless Cupcake recipe, then this is it.
Equipment
- oven
Ingredients
- ½ Cup Orange Juice
- ½ Cup Canola Oil
- ¼ Cup Packed Light Brown Sugar
- ½ Teaspoon Pure Vanilla Extract
- 1 Cup All-Purpose Flour
- ½ Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- ¼ Cup Dried Cranberries
- ½ Teaspoon Orange Zest
- Whipped Cream, Orange Zest, Brown Sugar, and Sliced Dried Cranberries for decoration
Instructions
- In a small bowl combine canola oil with Orange juice. Add Brown Sugar and Vanilla extract. Mix well using a silicone spatula or a wooden spatula.Preheat oven to 350F or 180C and line a muffin tin with cupcake liners.
- Into this bowl, add All-Purpose Flour, Baking Soda, Baking Powder, Dried Cranberries, and Orange Zest. Mix well using a silicone spatula or a wooden spatula.
- Scoop out a portion of Cupcake batter and Pour this Cupcake Batter into a muffin tin lined with cupcake liner. Fill up to ¾th of the cupcake liner.Now bake these cupcakes at 350F for 15-minutes. Once down allow them to cool down for another 20-minutes.
- When the cupcakes have cooled down completely, pipe the frosting on the cupcakes.Whip Heavy Whipping Cream using a handheld mixer or stand mixer fitted with a paddle attachment until stiff. Snip the edge of a piping bag and use a nozzle of your choice. Pipe the frosting on the cupcakes and drizzle some orange zest and sliced cranberries on the frosting. For that extra sweetness sprinkle some brown sugar on the frosting and enjoy.