| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 1 hr 5 min |
| Cook: | 25 min |
| Yield: | 12 cupcakes |
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/8 to 1/4 teaspoon freshly grated nutmeg
- 6 tablespoons unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup canned whole-berry cranberry sauce
- 2 sticks unsalted butter, at room temperature
- 3 cups confectioners’ sugar
- 1/4 cup canned whole-berry cranberry sauce
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Dried cranberries, for topping
Instructions
- Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, salt, baking soda and nutmeg in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until creamy, 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 incorporated, about 1 minute. Add the sour cream and beat until light and fluffy, about 2 more minutes.
- Divide the batter among the muffin cups. Bake until a toothpick inserted into the center comes out clean, about22 minutes. Let sit until cool enough to handle, then gently press the back of a small spoon into the center of each cupcake to make an indentation. Fill each indentation with a few teaspoons of cranberry sauce. Remove the cupcakes to a rack to cool completely.
- Meanwhile, make the frosting: Beat the butter and 1 cup confectioners’ sugar in a large bowl with a mixer on medium speed until combined, about 2 minutes. Reduce the mixer speed to medium low; gradually add the remaining 2 cups confectioners’ sugar and beat until fluffy, about 2 minutes. Increase the speed to medium high; beat in the cranberry sauce, vanilla and salt until combined. Spread the frosting on the cupcakes and top with dried cranberries.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 460 |
| Total Fat | 24 g |
| Saturated Fat | 15 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 1 g |
| Sugar | 49 g |
| Protein | 3 g |
| Cholesterol | 76 mg |
| Sodium | 170 mg |
Reviews
Good batter to use, but only makes 11 cupcakes. The frosting was way to much for 11 cupcakes and I tried to pipe it which was a huge mistake because the bits of cranberry get stuck in the tip and then the frosting won’t come out. I sugar coated cranberries for the top and they added a nice finishing touch.
Delicious! If I got these in a bakery, I’d be happy!
Genuinely, this is a good cupcake recipe. It is better to make it with the sour cream inserted before the dry ingredients and not after. It helps the batter come together much easier.
Made those for Thanksgiving 2014 and they came out absolutely perfect and very, very delicious. Everybody loved them and went for seconds and more! I used homemade cranberry sauce and made them into mini-cupcakes because they were part of three Thanksgiving desserts that I made and I wanted them to be just a bite (or two). They rose beautifully in the oven, were easy to fill with cranberry sauce afterwards and I did not have a lot of frosting left over. Judging from the previous review, I’m wondering whether it was the homemade cranberry sauce that made such a big difference. The frosting was a gorgeous bubblegum pink, so much so it almost looked artificially colored, but I only used natural ingredients ( I make my cranberry sauce with red wine). I will definitely be making those again and again, and I may well use the frosting for other recipes, it’s that yummy.
Agree with all prior reviews. These were very tasty and easy to make but there was way too much frosting left over. They didn’t come out looking as good as in the magazine but were still very good. Tips: You definitely can make more than an indent in the cupcake. Literally make a big hole in the middle, I would say you could fit in a heaping tablespoon of cranberry sauce. Also, I think I might like it better with regular buttercream frosting, maybe with a drizzle of a cranberry liqueur? The regular cranberry sauce was a bit chunky and the frosting didn’t come out as smooth. All in all, very tasty cupcakes and different. Change is good!