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5
from 1 vote
Cranberry Cupcakes
Whole berry cranberry sauce is a nice upgrade from dried cranberries in these cupcakes.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Bread
Cuisine:
American
Servings:
12
mini cupcakes for stuffing and 12 regular-sized cupcakes
Calories:
252
kcal
Author:
Stefani
Ingredients
1
cup
granulated sugar
1 3/4
cups
all-purpose flour
1 1/2
teaspoons
baking powder
1/2
teaspoon
baking soda
1/2
teaspoon
salt
1/4
cup
unsalted butter
room temperature
2
large eggs
room temperature
1
cup
whole-berry cranberry sauce
1/4
cup
canola oil or vegetable oil
1/4
cup
orange juice
US Customary
-
Metric
Instructions
Preheat oven to 350 F.
In a medium-sized mixing bowl or bowl of a stand mixer, mix together sugar, flour, baking powder, baking soda, and salt.
Add butter and mix on medium-low for two minutes.
Mix in eggs one at a time.
Mix in cranberry sauce and oil.
Mix in orange juice.
Fill cupcake liners just over half full.
Bake for 20 minutes or until a toothpick comes out without wet batter stuck to it.
Nutrition
Calories:
252
kcal
|
Carbohydrates:
40
g
|
Protein:
2
g
|
Fat:
9
g
|
Saturated Fat:
6
g
|
Cholesterol:
37
mg
|
Sodium:
161
mg
|
Potassium:
96
mg
|
Sugar:
25
g
|
Vitamin A:
180
IU
|
Vitamin C:
3.1
mg
|
Calcium:
31
mg
|
Iron:
1.1
mg