Cranberry-pumpkin spice cupcakes

Cranberry-pumpkin Spice Cupcakes

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sherry monfils


These moist cupcakes are full of spice and a creamy pumpkin taste, along w/ the tart flavor of cranberries, yum! And the cinnamon cream cheese frosting just makes these cupcakes even more delicious.


★★★★★ 1 vote

20 Min
25 Min


  • 2 c
    all purpose flour
  • 1/4 c
    whole wheat flour
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
    ground ginger
  • 1/2 tsp
    ground cloves
  • 1/2 tsp
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 c
    softened butter
  • 1 c
  • 1/3 c
    brown sugar
  • 2
    eggs, room temp.
  • 3/4 c
    1% milk
  • 1 c
    pumpkin puree
  • 1 c
    fresh cranberries
  • 1
    8 oz pkg reduced-fat cream cheese, softened
  • 1/4 c
    butter, softened
  • 3 c
    powdered sugar
  • 1 tsp
  • 1 tsp

How to Make Cranberry-pumpkin spice cupcakes


  1. Heat oven to 375. Spray 24 muffin cups w/ cooking spray or use muffin liners. Sift together flours, 1 tsp cinnamon, nutmeg, ginger, cloves, allspice, baking powder and baking soda into a lg bowl.
  2. In another lg bowl, Beat 1/2 cup butter, sugar and brown sugar until fluffy. Add eggs, one at a time, beating after adding each one. Add milk and pumpkin puree. Beat in flour mix until just combined. Stir in cranberries. Spoon batter into muffin cups, about 1/4 cup each muffin cup.
  3. Bake 25 mins, or until a toothpick inserted in center comes out clean. In medium bowl, beat cream cheese and butter until smooth. Beat in powdered sugar, slowly. add vanill and cinnamon. Beat until fluffy. Frost cooled cupcakes. I always place a candy corn on top of each muffin for a halloween treat.

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