Cranberry Orange Cupcakes with Chocolate Orange Frosting
 
Prep time
Cook time
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Cranberry orange cupcakes spiced with cinnamon and topped with chocolate orange buttercream. Tastes just like a chocolate orange!
Author:
Recipe type: Dessert
Serves: 60
Ingredients
  • For Cake:
  • 1½ sticks butter, room temperature
  • 4 oz. cream cheese, softened
  • 1¾ cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • 1 teaspoon salt
  • 1 cup orange juice
  • ⅓ cup buckwheat flour
  • ½ cup plus 2 tablespoons gluten free oat flour
  • ¾ cup tapioca starch
  • ⅓ cup coconut flour
  • ½ cup cornstarch
  • 1 cup coarsely chopped fresh cranberries
  • 1½ tablespoons freshly grated orange rind
  • ½ cup mini semi-sweet chocolate chips
  • For Frosting:
  • 1 stick butter, room temperature
  • 4 oz. cream cheese, softened
  • 4½ cups powdered sugar
  • ¾ cup cocoa powder
  • ⅓ cup orange juice
  • Dash of salt
  • 1 tablespoon freshly grated orange rind
Directions
  1. Preheat oven to 400 degrees. Line mini cupcake tins with paper liners and set aside.
  2. In a large bowl or stand mixer, cream together butter, cream cheese, and sugar. Beat until pale and fluffy. Add eggs one at a time, beating for 30 seconds after each addition. Add vanilla and mix until incorporated.
  3. In a separate smaller bowl, sift together gluten free oat flour, coconut flour, buckwheat flour, cornstarch, tapioca starch, baking powder, baking soda, xanthan gum, cinnamon, ginger, and salt. In alternate additions, add orange juice and sifted ingredients mixing until just incorporated in between each addition. Fold in orange rind, chopped cranberries, and chocolate chips.
  4. Fill each liner ⅔ way full and bake at 400 degrees for 11-13 minutes* or until cupcakes spring back with touch of a finger. Remove from oven and immediately transfer cupcakes to a cooling rack, being careful not to burn fingers.
  5. While cupcakes are cooling, begin making frosting. In a large bowl, beat cream cheese and butter until smooth. Add 1 cup of powdered sugar. Beat until smooth. Add orange juice and dash of salt. Mix on low until smooth. Add remaining powdered sugar and cocoa powder. Beat until smooth. Gently fold in orange rind.
  6. Once cupcakes are completely smooth, spread or pipe with frosting. Top with cranberries and orange rind for garnish
Notes
*If making regular sized cupcakes, fill liners ⅔ way full and bake for 20-22 minutes or until tops spring back at the touch of a finger.
Recipe by Breezy Bakes at https://www.breezybakes.com/cranberry-orange-cupcakes-with-chocolate-orange-frosting/