ORANGE CRANBERRY CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line a 12-cup muffin pan with paper baking cups.
• Place 1 1/2 cups flour in a medium bowl; add baking powder, baking soda and 1/4 teaspoon salt; whisk to combine.
• Heat 2/3 cup milk and 2 tablespoons orange zest in a small saucepan over low heat until hot but not boiling, about 4 minutes. Remove from heat, and cool to lukewarm, 4 to 5 minutes. Stir in 1/2 teaspoon vanilla.
• Beat granulated sugar and 1/2 cup butter with a heavy-duty stand mixer on medium-high speed until light and fluffy, 2 to 3 minutes.
• Reduce to medium-low; add egg and egg whites, one at a time, beat until creamy after each addition.
• Gradually add flour mixture alternately with milk mixture, beginning and ending with flour mixture, beating until just blended after each addition.
• Toss together cranberries and remaining 1 tablespoon flour in a small bowl. Gently fold berries into batter.
• Spoon batter evenly into muffin cups, and bake until the tops are just dry to the touch and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Remove cupcakes from pan, and cool completely on a wire rack, about 30 minutes.
• Beat remaining 1 cup butter and 1/8 teaspoon salt on medium speed until light and fluffy, 2 to 3 minutes. Reduce speed to low, gradually add powdered sugar, and beat until incorporated.
• Increase speed to medium, and add remaining 1 teaspoon milk, 1 tablespoon each orange zest and juice and 1/8 teaspoon vanilla.
• Beat until blended, 1 to 2 minutes, not incorporating too much air into the frosting. Spread frosting evenly over cupcakes.