the gods of olympus cranberry cupcakes

Name: The Gods of Olympus Cranberry Cupcakes
Prep time: 1 h 15 min
Cook time: 25 min
Yield: 12
Cuisine: English
Ingredients: ## FOR THE CUPCAKES:; 1 1/2 cup(s) all-purpose flour; 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) baking soda; 1/8 to 1/4 teaspoon(s) freshly grated nutmeg; 6 tablespoon(s) unsalted butter, at room temperature; 3/4 cup(s) granulated sugar; 1 large egg, at room temperature; 1 teaspoon(s) vanilla extract; 1/2 cup(s) sour cream; 1/2 cup(s) canned whole-berry cranberry sauce; ## FOR THE FROSTING:; 2 stick(s) unsalted butter, at room temperature; 3 cup(s) confectioners' sugar; 1/4 cup(s) canned whole-berry cranberry sauce; 1/2 teaspoon(s) vanilla extract; - salt; - dried cranberries, for topping

28 Pinches 1 Photo

Melanie Ross

Rumford, ME

Updated on Nov 22, 2015

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!

Rate

prep time 1 Hr 15 Min

cook time 25 Min

method Bake

yield 12 cupcakes

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
- salt
- dried cranberries, for topping

How To Make the gods of olympus cranberry cupcakes

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.

Step 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.
Step 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.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes