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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 Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Bread
Cuisine: American
Keyword: cranberry cupcake recipe, cranberry cupcakes
Servings: 12 mini cupcakes for stuffing and 12 regular-sized cupcakes
Calories: 252kcal

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

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: 252kcal | Carbohydrates: 40g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 161mg | Potassium: 96mg | Sugar: 25g | Vitamin A: 3.6% | Vitamin C: 3.7% | Calcium: 3.1% | Iron: 5.9%