Orange and Cranberry Cupcakes

These Orange and Cranberry Cupcakes are lovely, light little cakes with tangy dried cranberries and a sweet orange hit. They make a delicious little Christmas treat, but I think that they would be delicious all year round too!

Disclosure: I was provided with product samples and this recipe by Rachel’s Organic back in 2015.

Updated April 2026 -I tested the recipe three times back in 2015 and posted this article, and then pretty much forgot about it – hence the less than ideal photos. I have added cup measures to this recipe, and I’ll be making it again soon so I can take some better photographs. Thankfully my cake decorating skills have improved since I first posted this recipe.

Making the Cupcakes

The surprising thing was that the recipe sent to me by Rachel’s Organic called for yogurt in the icing instead of milk, but it worked really well.

The cupcakes come together really quickly and, although these definitely had a Christmas theme, I think they would be nice at any time of the year – particularly for a summer afternoon tea.

Decorating the Cupcakes

As it was Christmas when I took the photos, I used some sweet little Christmassy cupcake toppers and a few gold sprinkles. Next time I think I will pipe the icing (I may need to use a traditional buttercream) and make things a bit fancier. If I were using the Cranberry Orange cupcakes for an afternoon tea, I might even decorate them with flower petals.

And of course, there is nothing to stop you eating these delicious little Orange and Cranberry Cupcakes unfrosted!

Orange and Cranberry Cupcakes – Printable Recipe

Created by: April J Harris

Orange and Cranberry Cupcakes

Course Dessert

Cuisine British

Servings 12

These Orange and Cranberry Cupcakes are lovely, light little cakes with tangy dried cranberries and a sweet orange hit.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the cupcakes

• 1 cup softened butter
• 1 cup caster sugar you can always use granulated sugar
• 1½ cups self-rising flour
• 3 large eggs
• ⅓ cup vanilla yogurt
• ½ cup dried cranberries, chopped use a generous ½ cup
• the zest of one orange
• 2 tablespoons freshly squeezed orange juice about half the orange

For the frosting

• 1¾ cups 1¾ cup icing sugar (confectioner’s sugar)
• 2 tablespoons vanilla yogurt You may need a little more or less

Instructions

• Preheat the oven to 190°C (375°F)/ Fan oven 170°C (325°F)/ Gas Mark 5.
• Line muffin tins with paper cupcake liners.
• Put the butter, sugar, flour and eggs into a large bowl. Using an electric mixer, beat with until smooth, light and fluffy (about 2 minutes).
• Fold in the yogurt, dried cranberries, orange zest and juice.
• Divide the batter between the cupcake cases, filling them half full.
• Bake for 12 to 15 minutes or until a cake tester (skewer or toothpick) inserted in the centre of a cupcake comes out clean. The cupcakes should just be starting to turn a light golden colour.
• Remove the cupcakes from the baking pans and cool on a wire rack.
• When the cupcakes are completely cool, make the icing.

Making the Icing

• Put the icing sugar in a bowl.
• Gradually add the yogurt to the icing sugar, a tablespoonful at a time, mixing until a smooth, drizzle-able consistency is reached.
• Put a blob of icing on each cupcake and spread to the edges with a palette knife. Alternatively leave the icing to run to the edges of the paper case.
• Let the icing set for at least 30 minutes.
• The cupcakes will keep in an airtight container for up to 4 days, although I prefer to keep them in the fridge because of the yogurt in the icing. Bring to room temperature before serving.

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