cranberry red velvet cupcakes

Name: Cranberry Red Velvet Cupcakes
Prep time: 10 min
Cook time: 20 min
Yield: 18
Cuisine: American
Ingredients: 1 box(es) red velvet cake mix 18.25oz; 3 - eggs; 1/3 cup(s) oil; 1/2 cup(s) jellied cranberry sauce; 1/2 teaspoon(s) grated orange zest; ## FROSTING; 3/4 cup(s) butter room temp; 4 ounce(s) room temp cream cheese; 3 cup(s) confectioners' sugar; 1/4 cup(s) sour cream; 1 teaspoon(s) vanilla extract

37 Pinches 4 Photos

Lisa G. Sweet Pantry Gal

Buffalo, NY

Updated on Aug 5, 2014

A recipe I had tucked away from 2009. An easy semi-homemade recipe. Great to serve as dessert on thanksgiving, use up that leftover jellied cranberry sauce.

Rate

prep time 10 Min

cook time 20 Min

method Convection Oven

yield 18 serving(s)

Ingredients

1 box red velvet cake mix 18.25oz
3 - eggs
1/3 cup oil
1/2 cup jellied cranberry sauce
1/2 teaspoon grated orange zest
FROSTING
3/4 cup butter room temp
4 ounces room temp cream cheese
3 cups confectioners' sugar
1/4 cup sour cream
1 teaspoon vanilla extract

How To Make cranberry red velvet cupcakes

Step 1

Combine cake mix and ingredients for cake mix on low speed with hand mixer for 30 seconds, turn up to med-high and beat for 2min until smooth and fluffy. Divide batter in cupcake liners, and bake in pre heated 350 oven for 18-22min or until toothpick comes clean. Cool in pan for 10min. Transfer to cooling rack and let cool completely (about an hour)

Step 2

FROSTING On medium speed beat cream cheese and butter until fluffy for 2min. On low gradually beat in confectioners sugar, sugar, then sour cream and vanilla until combined. On med-high beat 2min till light and fluffy. Pipe or spread frosting on each cupcake. Decorate as desired.
Step 3

Cute decorated with sugared cranberries ;)
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