CRANBERRY CUPCAKES WITH CREAM CHEESE FROSTING RECIPE - (4.5/5)
Provided by ladygourmet
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F. Line cupcake tins with butter or cupcake liners. In a large bowl blend together flour and white sugar. Set aside. In the bowl of your stand mixer, mix milk, oil, eggs, vanilla and confectioner's sugar. Add dry ingredients until a nice smooth batter forms. Fold in canned cranberry sauce. Pour batter evenly into prepared cupcake tins and bake for about 20 minutes or until cake tester comes out clean. Transfer to a wire rack and let cool completely. Whip together ingredients for cream cheese frosting. Spread evenly over each cupcake. In a double broiler, melt down chocolate with milk until thick and smooth. Drizzle over cupcakes.
CRANBERRY NUT CUPCAKES
"I convinced my son to eat cranberries with these quick-to-fix cupcakes," relates Anna Minegar of Zolfo Springs, Florida. With lots of cranberries and walnuts and a hint of lemon, they're ideal at breakfast or as after-school snacks, but special enough to serve to company.
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cranberries and 1/4 cup sugar; set aside. In a large bowl, cream butter and remaining sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, drink mix and salt; add to creamed mixture alternately with milk. Fold in walnuts and reserved cranberries., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 12-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost with cream cheese frosting. Store in the refrigerator.
Nutrition Facts :
CRANBERRY CUPCAKES WITH LEMON ICING
Even though I often substitute with healthy ingredients in my baking, there are some things that you just don't change! A little treat never hurt...and these are good! I made them for Mother's Day and got rave reviews from the family. The icing is sweet (what icing isn't?), so if you prefer, you can serve them without it. They taste wonderful both ways!
Provided by trueblue
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 35m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Place sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Gradually beat in eggs, then stir in milk. Sift in flour and baking powder; use a metal spoon to fold into the batter. Gently fold in frozen cranberries.
- Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until well risen and golden brown, 15 to 20 minutes. Transfer cupcakes to a wire rack to cool. Do not ice until completely cooled.
- Beat butter in a bowl until fluffy. Sift in confectioners' sugar, then add lemon juice and zest; beat icing until smooth and creamy. Spread or pipe icing over the cupcakes.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 30.9 g, Cholesterol 44.5 mg, Fat 11.4 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 7.1 g, Sodium 224.3 mg, Sugar 24.1 g
CRANBERRY CUPCAKES WITH WHITE CHOCOLATE FROSTING
This recipe creates a light, tender cranberry cupcake--with just a hint of orange--that is then topped with a creamy, buttery white chocolate frosting. It's flavor heaven. You will have leftover frosting, as this recipe makes enough to generously frost 16 cupcakes, at least. Feel free to halve the frosting recipe, if needed.
Provided by Kim
Categories Holidays and Events Recipes Christmas Desserts Cupcakes
Time 1h25m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with liners.
- Sift flour, baking powder, and salt together in a small bowl. Set aside.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Set aside.
- Cream butter and sugar with an electric mixer in a large bowl until light and fluffy. Mix in orange zest and vanilla extract. Add in 1/2 the flour mixture, mixing until just combined. Add buttermilk and heavy cream, mixing until just combined. Mix in remaining flour mixture until just combined. Batter will be thick.
- Fold 1/3 of the beaten egg whites into the batter until incorporated. Fold in remaining egg whites until no streaks of egg white remain. Fold in chopped cranberries. Spoon batter evenly into each prepared cupcake liner, filling each liner about 7/8 full.
- Bake in the preheated oven until cupcakes spring back lightly when touched, 20 to 25 minutes. Allow to cool 5 minutes in the pan before removing to a wire rack to cool completely, about 25 minutes.
- Meanwhile, make the frosting. Beat butter in a bowl with an electric mixer on high speed until completely smooth, 3 to 4 minutes. Add powdered sugar and salt, and beat until smooth and well combined, another 2 to 3 minutes. Pour in melted white chocolate and beat until combined, 1 to 2 minutes. Pour in heavy cream, vanilla extract, and almond extract. Beat until frosting is smooth, light, and fluffy, 2 to 3 more minutes.
- Frost the cooled cupcakes with the frosting.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 48.4 g, Cholesterol 84.7 mg, Fat 33.7 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 21.1 g, Sodium 296.8 mg, Sugar 36.8 g
CRANBERRY SPICE "TURKEY" CUPCAKES WITH VANILLA CREAM CHEESE FROSTING
Serve these Thanksgiving cupcakes at a holiday potluck, or on a party dessert buffet.
Provided by Katherine Kallinis Berman
Categories HarperCollins Thanksgiving Cupcake Cranberry Spice Cinnamon Nutmeg Vanilla Potluck Dessert
Yield Makes 24 cupcakes
Number Of Ingredients 21
Steps:
- For the cupcakes:
- To make the cupcakes: Preheat the oven to 350˚F, and line two cupcake pans with twelve paper baking cups each. Sift together the flour, baking powder, cinnamon, nutmeg, and salt in a bowl, and set aside.
- In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar until light and fluffy, approximately 3 to 5 minutes.
- Add each egg slowly, one at a time, mixing after each addition.
- Add one third of the flour mixture to the butter mixture, followed by one third of the water. Mix slowly. Then add another third of the flour mixture, followed by another third of the water. Mix slowly again. Finally, add the last third of the flour mixture and the last third of the water. Mix until all the ingredients are incorporated.
- Scrape down the bowl, and add the cranberries. Fold in using a spatula until the cranberries are scattered throughout the batter.
- Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
- Let the cupcakes cool and then frost with Georgetown Cupcake's signature swirl (see note)
- For Vanilla Cream Cheese Frosting:
- In the bowl of a stand mixer or in a bowl with a handheld electric mixer or in a bowl with a handheld electric mixer, mix all the ingredients for approximately 3 to 5 minutes, until frosting is light and airy. Frost each cupcake with a thick layer of the frosting using an offset spatula.
- For the fondant turkeys:
- Roll out a small ball of brown fondant, approximately the size of a golf ball, to form the body of your turkey. Then roll out a ball of brown fondant, approximately half the size of the first ball, to form the head of your turkey. Attach the head to the body using piping gel or water.
- Roll out two small balls of white fondant, each approximately the size of a pea, to form the eyeballs of your turkey.
- Roll out two small balls of black fondant, each approximately the size of half a pea, to form the pupils of your turkey's eyes. Using piping gel or water, attach the pupils to the eyeballs, and the eyeballs to the turkey's head.
- Roll out a small piece of orange fondant, and shape it into a crescent to form the turkey's beak. Attach it to the turkey's head using piping gel or water.
- Roll out four small pieces of brown fondant and shape them into rounded teardrops to form feathers.
- Let the fondant turkey and feathers set for 5 to 10 minutes, and then place the turkey on top of a cupcake, with the feathers placed behind.
- Line up six pieces of candy corn, pointed side down on the brown fondant feathers behind the turkey's body to form another layer of feathers.
CRANBERRY CREAM CHEESE STUFFED SUFGANIYOT
Steps:
- In a large heavy-bottom pot or Dutch oven, heat 2 inches of oil to 350 degrees F.
- While the oil is heating, set out your dough. Separate the dough into 8 rounds. You can either keep the rounds of dough as they come or roll out the dough into a big sheet and cut out your own circles. (I like doing this if the biscuits are really big.) If doing the latter, it will be easier to roll out the dough if it's close to room temperature.
- Gently add the dough rounds to the preheated oil and fry the donuts on both sides until golden brown and cooked through, about 2 minutes per side. Remove the donuts with a slotted spoon to a paper towel or a sheet pan lined with a wire rack to drain excess oil.
- Meanwhile, combine the cream cheese and cranberry sauce until well combined. Transfer to a piping bag fitted with a 1/2-inch round tip. Insert the tip into the top and center of the donut and pipe a small amount, letting a little bit come out the top. Dust with powdered sugar. Serve!
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