Mini Cranberry Cupcakes

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 195, total fat 9 G., saturated fats 5 G., proteins 2 G., carbohydrates 27 G., fiber 0 G., cholesterol 52 mg, sodium 32 mg, sugar 21 G.

These cupcakes are baked in a special pan with a tube in the center of each cup, leaving a hollow in the cake for you to fill with the delicious filling. Cranberry cinnamon sauce perfectly enhances the cupcake's flavor with a refreshing citrus note. And for a festive look, drizzle a simple icing over them, letting it drip down the sides.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

3/4 cup premium flour
0.5 tsp ground allspice
A pinch of fine salt
2 large eggs at room temperature
1 tbsp + 1.5 tsp cream (10%) at room temperature
1.5 tsp vanilla extract
110 g unsalted butter at room temperature
2/3 cup granulated sugar
1 teaspoon finely grated lemon zest (from about half a lemon)
Special equipment: 12-cup mini muffin tin with center tubes (each 1/3 cup deep)

Cranberry topping

3/4 cup whole berry cranberry sauce
A pinch of ground cinnamon

Glaze

1/3 cup powdered sugar
1 tbsp. milk

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, allspice, cinnamon, lemon zest, cranberry sauce, powdered sugar, cream, milk

Cooking the dish according to the recipe:

Position a rack in the middle of the oven and preheat the oven to 325°F (160°C). Generously spray a muffin tin with cooking spray.
In a medium bowl, combine flour, allspice, and salt. Combine eggs, cream, and vanilla extract in a measuring cup.

Beat the butter with a mixer on medium speed until smooth, about 2 minutes. With the mixer running, slowly add the granulated sugar. Turn off the mixer, scrape down the sides of the bowl, add the lemon zest, and continue beating until light and fluffy, about 3 minutes; scrape down the sides of the bowl. Reduce the mixer speed to low and beat in the flour mixture about ¼ cup at a time, stopping the mixer several times to scrape down the sides of the bowl. Then slowly pour in the egg mixture until fully incorporated, being careful not to overbeat.
Spread the batter evenly among the prepared cupcake pans and smooth the tops. Bake until a toothpick inserted into the cupcake comes out clean and the tops spring back when lightly pressed, 15-18 minutes. Let the cupcakes cool in the pans on a wire rack for 10 minutes, then invert them onto a kitchen towel and place them upright on a wire rack to cool completely.
Drizzle the cupcakes with frosting and spoon about 1 teaspoon of cranberry filling into the centers.

Cranberry filling:

Heat the cranberry sauce in a small saucepan over medium heat. Add the cinnamon and lightly mash the berries with the back of a spoon until you have a thick sauce. Keep at room temperature until ready to use.

Glaze:

Whisk the powdered sugar and milk until smooth. If the icing is too thick and doesn't flow, add more milk, 1/4 teaspoon at a time.