Cranberry Cupcakes

Cranberry Cupcakes
Cranberry Cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • FOR THE CUPCAKES:

  • 1 1/2

    cups all-purpose flour

  • 1/2

    teaspoon baking powder

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon baking soda

  • 1/8 to 1/4

    teaspoon freshly grated nutmeg

  • 6

    tablespoons unsalted butter, at room temperature

  • 3/4

    cup granulated sugar

  • 1

    large egg, at room temperature

  • 1

    teaspoon vanilla extract

  • 1/2

    cup sour cream

  • 1/2

    cup canned whole-berry cranberry sauce

  • FOR THE FROSTING:

  • 2

    sticks unsalted butter, at room temperature

  • 3

    cups confectioners' sugar

  • 1/4

    cup canned whole-berry cranberry sauce

  • 1/2

    teaspoon vanilla extract

  • Pinch of salt

  • Dried cranberries, for topping

Directions

Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, salt, baking soda and nutmeg in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Add the egg and vanilla and beat until fluffy, about 3 more minutes. Reduce the speed to low; add the flour mixture and beat until just incorporated, about 1 minute. Add the sour cream and beat until light and fluffy, about 2 more minutes. Divide the batter among the muffin cups. Bake until a toothpick inserted into the center comes out clean, about22 minutes. Let sit until cool enough to handle, then gently press the back of a small spoon into the center of each cupcake to make an indentation. Fill each indentation with a few teaspoons of cranberry sauce. Remove the cupcakes to a rack to cool completely. Meanwhile, make the frosting: Beat the butter and 1 cup confectioners' sugar in a large bowl with a mixer on medium speed until combined, about 2 minutes. Reduce the mixer speed to medium low; gradually add the remaining 2 cups confectioners' sugar and beat until fluffy, about 2 minutes. Increase the speed to medium high; beat in the cranberry sauce, vanilla and salt until combined. Spread the frosting on the cupcakes and top with dried cranberries.

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