Description
Moist, spiced pumpkin cupcakes topped with a vibrant and tart cranberry orange glaze for a balanced autumn treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup pumpkin puree
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup fresh cranberries
- 1/4 cup orange juice
- 1 cup powdered sugar
- 1 tbsp orange zest
Instructions
- Preheat your oven to 350°F and line a standard 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until well combined.
- In a large bowl, beat the pumpkin puree, brown sugar, oil, eggs, and vanilla extract until the mixture is smooth.
- Gently fold the dry ingredients into the wet ingredients using a spatula just until no streaks of flour remain.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool completely on a wire rack before glazing.
- In a small saucepan, combine fresh cranberries and orange juice over medium heat. Simmer until the berries burst and the liquid thickens slightly.
- Remove from heat and whisk in the powdered sugar and orange zest until the glaze is smooth.
- Spoon the glaze over the cooled cupcakes and let it set before serving.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American