Whole Wheat Cranberry Orange Cupcakes Recipe

2020-02-05

People love cupcakes and their popularity has reached sky-high in recent years. But why do we love these little lovely desserts? Let me tell you.

  • They are pretty to look at. With the help of modern design tools, cupcakes become prettier every day which makes them harder to resist.
  • They have a built-in portion control since they come in single-serve proportions. Anyone who is mindful of their calorie intake and is trying to cut back on sugar won’t have to face the temptation of cutting a bigger piece.
  • No need for utensils since they are individually served.
  • They come in many flavors so you do not need to commit to just one. You can order multiple flavors of cupcakes so everyone with whom you want to share can choose.
  • The cake to frosting ratio is more even compared to that of a regular cake so the icing doesn’t overpower the flavor of the cake. What’s more, you can put different add-ons on top of the icing.
  • You can include delicious fruits like oranges into cupcakes to boost their nutritional content.

How to make Whole Wheat Cranberry Orange Cupcakes

Prep Time: 20 mins

Bake In: 24 mins

Ready In: 1 hr

Ingredients:

Cupcakes:

  • 2 cups sifted whole wheat flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter
  • 3/4 cup sugar
  • 2 large eggs
  • 1 cup whole milk
  • 1 tablespoon freshly grated Hale Navel Orange zest
  • 1 1/2 cup fresh cranberries (you can substitute frozen, if necessary)

 Orange Citrus Glaze:

  • 1 1/4 cups sifted confectioners’ sugar
  • 1/2 teaspoon freshly grated orange zest
  • 3 tablespoons freshly squeezed orange juice
  • 1/4 teaspoon pure vanilla extract

Directions:

Cupcakes:

  1. Preheat the oven to 350?F. Line a cupcake pan with twelve paper baking cups.
  2. Sift together the flour, baking powder, and salt in a bowl, and set aside.
  3. In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, or until light and fluffy.
  4. Slowly add the eggs, mixing after each addition.
  5. Add one third of the flour mixture to the butter mixture, followed by one third of the milk. Mix slowly. Add another third of the flour mixture, followed by another third of the milk. Mix again slowly. Add the final third of the flour mixture, followed by the final third of the milk. Mix slowly, stopping to scape down the bowl.
  6. Add the orange zest and mix until completely incorporated.
  7. Using a spatula, gently fold in the cranberries.
  8. Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full, and bake for 22 to 24 minutes or until a toothpick inserted comes out clean.

Glaze:

  1. Whisk together all the ingredients in a small bowl, and warm in a small saucepan on low heat, stirring until fully mixed. Let the glaze cool for 10 minutes before drizzling on the cupcakes.
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