Cranberry Cupcakes

Total Time:
1 hr 30 min
Prep:
1 hr 5 min
Cook:
25 min

Yield:
12 cupcakes
Level:
Easy

CATEGORIES
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.

Photograph by Charles Masters

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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond