These spiced orange and cranberry cupcakes are soft, gently fragrant, and filled with seasonal flavour. Warm spices, fresh orange zest, and bursts of tart cranberry make them feel festive without being overly rich.
They are well suited to Christmas baking, winter gatherings, or homemade gifts. The method is simple and forgiving, making this recipe ideal for confident beginners and family baking.
Recipe Information
Difficulty: Easy
Prep time: 15 minutes
Cooking time: 18 minutes
Total time: 33 minutes
Servings: 12 cupcakes
Ingredients
For the cupcakes
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125 g unsalted butter, softened
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125 g caster sugar
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2 medium eggs, at room temperature
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Finely grated zest of 1 orange
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150 g self-raising flour
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½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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2 tablespoons whole milk
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75 g fresh or frozen cranberries, halved if large
For the orange buttercream
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150 g unsalted butter, softened
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300 g icing sugar, sifted
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Finely grated zest of ½ orange
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1 to 2 tablespoons fresh orange juice
Step-by-Step Method
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Preheat the oven to 170°C fan. Line a 12-hole cupcake tin with paper cases.
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In a large bowl, beat the butter and caster sugar together until pale and creamy.
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Add the eggs one at a time, beating well after each addition, then mix in the orange zest.
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In a separate bowl, mix the flour, cinnamon, and nutmeg.
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Gently fold the dry ingredients into the mixture until just combined.
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Stir in the milk, followed by the cranberries, mixing gently so they are evenly distributed.
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Divide the mixture evenly between the paper cases, filling each about two-thirds full.
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Bake for 16 to 18 minutes, until lightly golden and springy to the touch.
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Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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To make the buttercream, beat the butter until very soft and pale.
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Gradually beat in the icing sugar, followed by the orange zest and enough juice to create a smooth, spreadable consistency.
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Once the cupcakes are completely cool, decorate with the buttercream using a spoon or piping bag.
Baking Tips
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Toss the cranberries lightly in a teaspoon of flour before adding if you want to prevent sinking.
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Do not over-mix once the flour is added, as this can make the cupcakes dense.
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Fresh orange zest gives the best flavour, but avoid the white pith.
Variations
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Replace cranberries with dried cranberries for a sweeter finish.
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Add a tablespoon of orange marmalade to the buttercream for extra depth.
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A light dusting of cinnamon sugar can be used instead of icing for a simpler finish.
Serving Suggestions
Serve as part of a festive baking spread, wrapped as homemade gifts, or alongside tea and coffee during winter gatherings.
Storage and Reheating
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Store in an airtight container at room temperature for up to 3 days.
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Un-iced cupcakes can be frozen for up to 2 months. Defrost fully before decorating.
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Buttercream-topped cupcakes should not be refrigerated unless the room is very warm.
