Cranberry Orange Cupcakes with Tangy Frosting My Zesty Recipe

Instructions:

1. Simmer cranberries in a saucepan with a little water until softened. Puree in a food processor or blender. Strain to remove seeds for a smoother frosting. Cool completely.
2. Preheat oven to 350°F (175°C). Line cupcake pan with liners.
3. Whisk together dry ingredients (flour, baking powder, baking soda, salt).
4. Cream together butter and sugar until light and fluffy.
5. Beat in eggs one at a time.
6. Gradually add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
7. Stir in orange juice, orange zest, and chopped cranberries.
8. Fill cupcake liners about 2/3 full.
9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
11. Cream together softened butter and powdered sugar until light and fluffy.
12. Add the cooled cranberry puree, heavy cream, vanilla extract, and orange zest (if using).
13. Beat until smooth and creamy. Adjust consistency with more powdered sugar or cream if needed.
14. Once the cupcakes are completely cool, frost them with the cranberry frosting using a piping bag and tip or a knife.