The Recipe

•  Makes 12
•  Prep time: 15 min
•  Cook time: 20 min

• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 2 teaspoons orange zest (zest from one large orange)
• 1 cup dried cranberries

Vanilla Buttercream Ingredients:

• 1/2 cup unsalted butter, softened
• 2 1/2 – 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 2 – 3 drops red food coloring
• orange zest for garnish

Instructions:

1. Preheat oven to 350 degrees and line cupcake tin with cupcake liners.
2. In the bowl of a stand mixer, beat together butter and sugar until light and fluffy. Beat in eggs one at a time, scraping down the sides of the bowl after adding each egg. Beat in vanilla.
3. In another bowl combine flour, baking powder and salt.
4. Slowly add in 1/3 of the dry mixture. Then add in 1/3 of the milk. Repeat alternating until all ingredients have been added.
5. Fold in dried cranberries and orange zest. Mix just until combined.
6. Fill cupcake liners 2/3 of the way full (about 1/4 cup of mixture). Bake for 15 – 20 minutes or until a toothpick inserted comes out clean. Remove from oven, allow to cool completely.
7. Meanwhile make frosting by beating together butter and sugar until fluffy. Beat in vanilla extract. Beat in 2 tablespoons milk until a stiff spreadable mixture forms. If too stiff, add remaining milk. Beat in food coloring and continue mixing just until frosting turns pink.
8. Place frosting in a piping bag and pipe onto cupcakes. Sprinkle orange zest over the top. Serve.

Enjoy!