1. Prepare cupcakes according to box directions, substituting half of the dairy with the orange juice and adding the orange zest during the step with the eggs.
2. Fold in the cranberries at the end, and bake according to package directions to result in 24 cupcakes. Let cool completely.
3. For the frosting, add the vanilla forsting to the bowl of a stand mixer and beat in 1/4 cup of cranberry sauce until well combined. If frosting seems a little runny, add 1 cup of powdered sugar and beat until thickened. You can also put the frosting in the fridge for 10 minutes to help it thicken.
4. Frost/pipe cupcakes with cranberry frosting and top with desired sprinkles or holiday decoration.
Shop Ingredients
Directions
1. Prepare cupcakes according to box directions, substituting half of the dairy with the orange juice and adding the orange zest during the step with the eggs.
2. Fold in the cranberries at the end, and bake according to package directions to result in 24 cupcakes. Let cool completely.
3. For the frosting, add the vanilla forsting to the bowl of a stand mixer and beat in 1/4 cup of cranberry sauce until well combined. If frosting seems a little runny, add 1 cup of powdered sugar and beat until thickened. You can also put the frosting in the fridge for 10 minutes to help it thicken.
4. Frost/pipe cupcakes with cranberry frosting and top with desired sprinkles or holiday decoration.