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Cranberry Cupcakes with Maple Cream Cheese Frosting

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Make It

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  • Preheat oven to 350 degrees F and line 6 1/2 cup muffin tins with paper liners. In a small heatproof bowl cover cranberries with boiling water and soak 5 minutes. While cranberries are soaking, into a bowl sift together flour, cornstarch, baking powder, cinnamon, nutmeg, and a pinch salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in egg, 1 tablespoon at a time, beating well after each addition. Beat in vanilla. Stir in flour mixture and milk alternately in several batches, beginning and ending with flour and stirring until smooth after each addition.
  • Drain cranberries and pat dry. Chop cranberries fine and stir into batter.
  • Divide batter among muffin tins and bake in middle of oven until a tester comes out clean, about 20 minutes.
  • Making frosting while cupcakes are baking. In a bowl, beat together frosting ingredients until smooth and chill. Turn cupcakes onto a rack and cool 10 minutes. Spread cupcakes with frosting.


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