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SideChef
Recipes
Cranberry Butter Cupcakes
Recipe

8 INGREDIENTS • 6 STEPS • 40MINS

Cranberry Butter Cupcakes

5.0
1 rating
The cupcakes are fluffy, tangy, citrusy and buttery. I find that adding dried cranberries to these cupcakes will give them a more classic look and if you put a pretty tag on them, that will make them perfect for the coming Christmas holidays. Alternatively you may like to add any other dried fruits you have on hand or with some chocolate chips that kids love most.
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Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/
The cupcakes are fluffy, tangy, citrusy and buttery. I find that adding dried cranberries to these cupcakes will give them a more classic look and if you put a pretty tag on them, that will make them perfect for the coming Christmas holidays. Alternatively you may like to add any other dried fruits you have on hand or with some chocolate chips that kids love most.
40MINS
Total Time
$0.90
Cost Per Serving
Ingredients
Servings
8
US / Metric
Caster Sugar
1/3 cup
Self-Rising Flour
3/4 cup
Self-Rising Flour
Milk
2 Tbsp
Dried Cranberries
1/2 cup
Dried Cranberries
Lemon
1
Lemon, zested, freshly squeezed
zest from whole lemon plus 1 Tbsp juice per 8 servings
Nutrition Per Serving
VIEW ALL
Calories
228
Fat
13.3 g
Protein
3.3 g
Carbs
25.6 g
Add to plan
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Cranberry Butter Cupcakes
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author_avatar
Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/

Author's Notes

Please keep in mind that all oven temperature and baking time varies.
Cooking InstructionsHide images
step 1
Beat the Salted Butter (1/2 cup), Caster Sugar (1/3 cup), and zest from Lemon (1) till light and creamy.
step 2
Slowly add in Farmhouse Eggs® Large Brown Eggs (2) until the mixture is incorporated, and mix well. Add in Lemon Juice and Vanilla Extract (1 tsp), and mix well.
step 3
On low speed, fold in the Self-Rising Flour (3/4 cup), alternating with the Milk (2 Tbsp). Mix till well incorporated.
step 4
Add in the Dried Cranberries (1/2 cup), cut into smaller pieces and dusted with flour, and fold well with rubber spatula.
step 5
Scoop in the batter into the 9 cupcake liners in the muffin pan.
step 6
Bake in a preheated oven at 180 degrees C (350 degrees F) for about 25 minutes, test with a skewer till it comes out clean.
step 6 Bake in a preheated oven at 180 degrees C (350 degrees F) for about 25 minutes, test with a skewer till it comes out clean.
Tags
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American
4th of July
Back to School
Christmas
Snack
Shellfish-Free
Father's Day
Vegetarian
Dessert
Mother's Day
Spring
Summer
Winter
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