The Gods of Olympus Cranberry Cupcakes

Melanie Campbell

By
@RossCampbell

The perfect holiday cupcake, infused with cranberries. I love these so much! I am guilty of being way too critical of food too. It needs to be worth it if you’re gonna blow calories on a cupcake right? These look like they are well worth every dang bite!


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Rating:

Comments:

Serves:

12 cupcakes

Prep:

1 Hr 15 Min

Cook:

25 Min

Method:

Bake

Ingredients

FOR THE CUPCAKES:

1 1/2 c
all-purpose flour
1/2 tsp
baking powder
1/2 tsp
salt
1/4 tsp
baking soda
1/8 to 1/4 tsp
freshly grated nutmeg
6 Tbsp
unsalted butter, at room temperature
3/4 c
granulated sugar
1 large
egg, at room temperature
1 tsp
vanilla extract
1/2 c
sour cream
1/2 c
canned whole-berry cranberry sauce

FOR THE FROSTING:

2 stick
unsalted butter, at room temperature
3 c
confectioners' sugar
1/4 c
canned whole-berry cranberry sauce
1/2 tsp
vanilla extract
salt
dried cranberries, for topping

Directions Step-By-Step

1
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.
2
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.
3
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.
4
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.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: English
Other Tags: Quick & Easy, Healthy