Cranberry Cupcakes with Vanilla Buttercream

I'm a big fan of cranberries. But not everyone is. And, to be honest, a little bit of cranberry can sometimes go a long way. So these cupcakes may even appeal to people who aren't crazy for cranberries. If your family adores cranberries, then hollow out a tiny divot in each cupcake and fill with cranberry sauce for a mid-cupcake surprise.


Cranberry Cupcakes with Vanilla Buttercream

1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon pink sea salt
1/2 cup whole milk
1/2 cup cranberry sauce with whole cranberries
1 teaspoon vanilla
1 stick (8 tablespoons) unsalted butter, softened
3/4 cup sugar
1 large egg (room temperature)
1 large egg white (room temperature)

Preheat oven to 350. Prepare cupcake pan with cupcake liners. Place the flour, baking powder, baking soda, and sea salt in a bowl and stir with a fork to blend and set aside. Mix together the milk, cranberry sauce, and vanilla and set aside. Cream the butter for about a minute until it's light. Add the sugar and beat well. Add the egg and the egg white. With the mixer on low, alternate adding the flour and the cranberry mixture, scraping the sides as necessary. Divide between 12 cupcake wells. Bake 18-20 minutes or until a cake tester comes out clean.


Vanilla Buttercream

2 sticks of unsalted butter, softened but still cold
3 cups confectioner's sugar
1 teaspoon vanilla
1 tablespoon heavy cream
sanding sugar (optional)

Beat the butter until light, about two minutes. On low, gradually mix in the confectioner's sugar, scraping the sides as necessary. Add the vanilla and beat. Add the cream and beat. When the cupcakes have cooled, pipe on the frosting. Optional: sprinkle sanding sugar on the top for a sparkle.

Beat the butter until light.

Combine the milk. cranberry sauce, and vanilla.

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