Real Recipes From Real Home Cooks ®

cranberry red velvet cupcakes

Recipe by
Lisa G. Sweet Pantry Gal
Buffalo, NY

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.

yield 18 serving(s)
prep time 10 Min
cook time 20 Min
method Convection Oven

Ingredients For cranberry red velvet cupcakes

  • 1 box
    red velvet cake mix 18.25oz
  • 3
  • 1/3 c
  • 1/2 c
    jellied cranberry sauce
  • 1/2 tsp
    grated orange zest
  • 3/4 c
    butter room temp
  • 4 oz
    room temp cream cheese
  • 3 c
    confectioners' sugar
  • 1/4 c
    sour cream
  • 1 tsp
    vanilla extract

How To Make cranberry red velvet cupcakes

  • 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)
  • 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.
  • 3
    Cute decorated with sugared cranberries ;)