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Cranberry Orange Cupcakes


  • 6 tablespoons butter softened
  • 1/4 cup plus 2 tablespoons granulated stevia
  • 1/4 cup plus 2 tablespoons organic cane juice
  • 4 eggs
  • 2 1/4 cups gluten free flour blend recipe follows
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup Sunkist® TEN™ Soda
  • 1 cup cranberries
  • 1 orange zested
  • FOR THE GLUTEN FREE FLOUR BLEND mix and use 2 ¼ cup of the mixture for this recipe
  • 2 cups 244g brown rice flour
  • 1/2 cup 60g arrowroot
  • 1/3 cup 38g tapioca starch
  • 1 teaspoon xanthan gum
  • Whisk together all of the flour blend ingredients and store in an airtight container.
  • 12 ounces lowfat cream cheese
  • 1/4 cup plus 2 tablespoons organic cane sugar
  • 1/2 cup granulated sugar plus more to coat the cranberries.
  • 1/2 cup water
  • 1 teaspoon vanilla
  • 1 cup fresh cranberries
  • Garnish with mint leaves if desired.


  • For the muffins
  • Preheat oven to 375°F. Spray a muffin pan with non-stick cooking spray. Set aside.
  • In a medium bowl, add all of the dry ingredients. Stir to combine. Set aside.
  • In a large bowl, cream the butter, sugar, and stevia by hand with a wooden spoon. Add the eggs and orange zest. Stir until combined. It will be a bit lumpy. Add the dry ingredients & Sunkist® TEN™ Soda. Stir just until smooth. Fold in 1 cup cranberries.
  • Bake in preheated oven for 18-20 minutes or until golden brown around the edges. Let cool.
  • Meanwhile make the sugared cranberries.
  • In a large saucepan, bring the water and sugar to a simmer stirring until dissolved. Turn off the heat and add the cranberries tossing with a wooden spoon to coat. Allow the cranberries to sit in the simple syrup for 5 minutes and then transfer to a wire rack.
  • Allow the cranberries to dry for 20-30 minutes. Pour some sugar in a shallow dish and roll the cranberries in the sugar to coat completely. Transfer to a baking sheet lined with parchment and allow to dry completely, approximately 1 hour.
  • For the frosting
  • With an electric mixer, beat the cream cheese and sugar until completely smooth. Place in a pastry bag with a ½" round tip and pipe onto cooled cupcakes.
  • Garnish with sugared cranberries and mint leaves, if desired.