Cranberry Cupcakes

Name: Cranberry 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

17 ingredients

16 steps

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

Directions

1

Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners.
2

Whisk the flour, baking powder, salt, baking soda and nutmeg in a medium bowl.
3

Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until creamy, about 2 minutes.
4

Add the egg and vanilla and beat until fluffy, about 3 more minutes.
5

Reduce the speed to low; add the flour mixture and beat until just incorporated, about 1 minute.
6

Add the sour cream and beat until light and fluffy, about 2 more minutes.
7

Divide the batter among the muffin cups.
8

Bake until a toothpick inserted into the center comes out clean, about22 minutes.
9

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.
10

Fill each indentation with a few teaspoons of cranberry sauce.
11

Remove the cupcakes to a rack to cool completely.
12

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.
13

Reduce the mixer speed to medium low; gradually add the remaining 2 cups confectioners' sugar and beat until fluffy, about 2 minutes.
14

Increase the speed to medium high; beat in the cranberry sauce, vanilla and salt until combined.
15

Spread the frosting on the cupcakes and top with dried cranberries.
16

Photograph by Charles Masters