Cupcakes with cranberries

Votes: 1

Photo of the dish: Charles Masters

Time: 1 hour 30 min.
Complexity: easily
Servings: 12

Cranberry cupcakes - a detailed recipe.

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

1.5 cups premium wheat flour
1/2 tsp baking powder
1/2 tsp salt
1/4 teaspoon baking soda
1/8 - 1/4 teaspoon freshly grated nutmeg
6 tbsp (90 g) unsalted butter, room temperature
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup canned cranberry sauce with whole berries

Glaze

220 g unsalted butter, room temperature
3 cups powdered sugar
1/4 cup canned whole berry cranberry sauce
1/2 tsp vanilla extract
A pinch of salt
Dried cranberries, for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, sour cream, vanilla extract, cranberry sauce, nutmeg, dried cranberries

Cooking the dish according to the recipe:

Make cupcakesPreheat oven to 180°C and line a 12-cupcake tin with paper liners. In a medium bowl, whisk together the flour, baking powder, salt, baking soda, and nutmeg.
In a large bowl, beat the butter and granulated sugar with a mixer on medium speed until smooth, 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 combined with the wet ingredients, about 1 minute.

Add sour cream and beat until light and fluffy, about 2 minutes.

Pour the batter into the pan. Bake the cupcakes until a toothpick inserted into the center comes out clean, about 22 minutes. Cool slightly, then make a small indentation in the center of each cupcake with the back of a small spoon.

Fill each cavity with a few teaspoons of cranberry sauce. Place the cupcakes on a wire rack and cool completely.
Meanwhile, make the glaze.In a large bowl, beat the butter and 1 cup powdered sugar with a mixer on medium speed until smooth, about 2 minutes.

Reduce mixer speed to medium-medium; gradually add 2 cups of the remaining powdered sugar and beat until fluffy, about 2 minutes. Increase mixer speed to high; combine with cranberry sauce, vanilla, and salt. Spread the frosting on the cupcakes and top with dried cranberries.