Cranberry and orange cupcake with orange cream cheese frosting

(5.00/5 - 1 vote)


- 2 large eggs
- 200 g caster sugar
- 100 g corn oil
- 135 ml sour cream
- 1 teaspoon vanilla extract
- Grated zest of 1 orange
- 228 g plain flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 140 g fresh or frozen cranberries
- 175 g cream cheese
- 450 g icing sugar
- 125 g unsalted butter
- Grated zest of 1 orange


Step 1

Preheat the oven to 180C.

Step 2

In a large mixing bowl beat the eggs and sugar together until light and fluffy.

Step 3

Slowly pour in the oil, a little at a time, beating well after each addition, then repeat the process with the sour cream and vanilla extract, making sure everything is well combined, and incorporate the orange zest at the end.

Step 4

Sift the dry ingredients together in a bowl and then add to the batter and beat well. Finally, fold in the cranberries gently. Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full.

Step 5

Bake in the oven for 20-25 minutes or until slightly raised and golden brown. Allow to cool in their tins for 10 minutes before turning out on to a wire rack to cool completely.

Step 6

To make the icing, place all the ingredients in a mixing bowl and beat until thoroughly combined and the icing is smooth and pale.

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