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Categories:
cranberries all-purpose cornstarch baking powder cinnamon nutmeg unsalted butter sugar egg vanilla milk cream cheese unsalted butter maple syrup
Viewed: 2 - Published at: 6 years agoIngredients
- 1/4 cup dried cranberries
- 6 tablespoon all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- a pinch freshly grated nutmeg
- 3 tablespoons unsalted butter, softened
- 1/3 cup sugar
- 1 large egg, beaten lightly
- 1/4 teaspoon vanilla
- 2 tablespoons milk
- 1/4 cup (2 ounces) cream cheese, softened
- 1 tablespoon unsalted butter, softened
- 2 teaspoons pure maple syrup or honey
Method
- Preheat oven to 350F.
- and line six 1/2-cup muffin tins with paper liners.
- In a small heatproof bowl cover cranberries with boiling water and soak 5 minutes.
- While cranberries are soaking, into a bowl sift together flour, cornstarch, baking powder, cinnamon, nutmeg, and a pinch salt.
- In another bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in egg, 1 tablespoon at a time, beating well after each addition.
- Beat in vanilla.
- Stir in flour mixture and milk alternately in several batches, beginning and ending with flour and stirring until smooth
- after each addition.
- Drain cranberries and pat dry.
- Chop cranberries fine and stir into batter.
- Divide batter among muffin tins and bake in middle of oven until a tester comes out clean, about 20 minutes.
- In a bowl beat together frosting ingredients until smooth and chill.
- Turn cupcakes onto a rack and cool 10 minutes.
- Spread cupcakes with frosting.
