Whole berry cranberry sauce is a nice upgrade from dried cranberries in these cupcakes.
Servings: 12 mini cupcakes for stuffing and 12 regular-sized cupcakes
- 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
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.
Calories: 252kcal | Carbohydrates: 40g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 161mg | Potassium: 96mg | Sugar: 25g | Vitamin A: 180IU | Vitamin C: 3.1mg | Calcium: 31mg | Iron: 1.1mg