Cranberry Cupcakes with Vanilla Cream Cheese Frosting
I am not one who likes ‘things’ in their cupcakes (nuts, fruit, etc) , but I was looking to get rid of a handful of craisins in the cupboard. I tossed this recipe together and it is now one of my favorites! The cake is fluffy and the craisins add just the right amount of texture. Go ahead, eat these for breakfast – fruit is good for you, right?
3/4 cups (1-1/2 sticks) butter, softened
1 cup sugar
1-1/2 teaspoons vanilla
2 Tablespooons milk
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 teaspoon cinnamon
1-1/4 cup sour cream
1 cup craisins
vanilla cream cheese frosting (recipe here)
Preheat your oven to 350 degrees and prep a cupcake pan with liners.
In a medium bowl whisk together the flour, baking soda, baking powder, salt and cinnamon.
In the bowl of an electric mixer cream the butter and the sugar – add the eggs one at a time, then the vanilla. Add the milk.
Carefully add the dry ingredients alternating with the sour cream until combined.
Stir in the craisins.
Fill your the liners about 3/4 full, these will rise a bit. Bake for 14-16 minutes depending on your oven. You don’t want them dried out, just perfectly done!
Test with a toothpick and let cool on a wire rack.
While the cupcakes are cooling, start the Vanilla Cream Cheese Frosting. Once fully cooled, frost your cupcakes and serve!