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the gods of olympus cranberry cupcakes

phoenixmaine75 avatar
Recipe by
Melanie Ross
@phoenixmaine75
Rumford, ME

The perfect holiday cupcake, infused with cranberries. I love these so much! I am guilty of being way too critical of food too. It needs to be worth it if you’re gonna blow calories on a cupcake right? These look like they are well worth every dang bite!

yield 12 cupcakes
prep time 1 Hr 15 Min
cook time 25 Min
method Bake

Ingredients For the gods of olympus cranberry cupcakes

  • FOR THE CUPCAKES:
  • 1 1/2 c
    all-purpose flour
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1/4 tsp
    baking soda
  • 1/8 to 1/4 tsp
    freshly grated nutmeg
  • 6 Tbsp
    unsalted butter, at room temperature
  • 3/4 c
    granulated sugar
  • 1 lg
    egg, at room temperature
  • 1 tsp
    vanilla extract
  • 1/2 c
    sour cream
  • 1/2 c
    canned whole-berry cranberry sauce
  • FOR THE FROSTING:
  • 2 stick
    unsalted butter, at room temperature
  • 3 c
    confectioners' sugar
  • 1/4 c
    canned whole-berry cranberry sauce
  • 1/2 tsp
    vanilla extract
  • salt
  • dried cranberries, for topping

How To Make the gods of olympus cranberry cupcakes

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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