Description
These Cranberry Cupcakes are a delightful treat combining the tartness of fresh cranberries with the sweetness of cranberry sauce, baked into moist cupcakes perfect for festive occasions or everyday joy. With a soft crumb and bursts of cranberry flavor, they offer a perfect balance of sweet and tangy in every bite.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 2 large eggs
- 1/2 cup cranberry sauce
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup fresh cranberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for even baking of the cupcakes.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar using a hand mixer or stand mixer until the mixture is light, fluffy, and pale in color, which usually takes about 3-4 minutes.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition to maintain a smooth batter and ensure even distribution.
- Mix in Wet Flavors: Stir in the cranberry sauce and vanilla extract, blending them thoroughly into the batter to impart moistness and fruity flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, gently stirring until just combined to avoid overmixing which can make cupcakes tough.
- Fold in Fresh Cranberries: Carefully fold in the fresh cranberries, ensuring they are evenly dispersed without crushing them too much.
- Fill Cupcake Liners: Line a cupcake pan with paper liners and fill each about two-thirds full with the batter to allow room for rising.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool and Serve: Remove cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely, then serve.
Notes
- Use fresh, firm cranberries for the best texture and tartness.
- Do not overmix the batter to keep the cupcakes tender.
- You can substitute cranberry sauce with homemade or store-bought for convenience.
- For extra flavor, frost cupcakes with cream cheese frosting once cooled.
- If fresh cranberries are tart, toss with a little sugar before folding into the batter.
