Cranberry and orange cupcake with orange cream cheese frosting

4 servings
20 min
25 min
Very Easy


Number of serving: 4
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


  • Preheat the oven to 180C.
  • In a large mixing bowl beat the eggs and sugar together until light and fluffy.
  • 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.
  • 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.
  • 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.
  • 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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