How to Make Cranberry Cupcakes with Lemon Icing - A Step-by-Step Guide

Cranberry cupcakes with lemon icing are the perfect treat for any occasion. The tartness of the cranberries combined with the bright, citrusy flavor of the lemon creates a deliciously unique flavor profile that is sure to impress. These cupcakes are the ideal balance of sweet and tangy, making them a delightful addition to any dessert spread.

These cupcakes are perfect for the holiday season, as the vibrant red color of the cranberries adds a festive touch to any table. They can also ...

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Ingredients

  • 1 cup superfine sugar
  • ⅔ cup butter, softened
  • 2 large eggs
  • 4 tablespoons milk
  • 1 ½ cups self-rising flour
  • 2 teaspoons baking powder
  • 1 ½ cups frozen cranberries
  • ¾ cup butter, softened
  • 3 cups confectioners' sugar
  • 2 tablespoons fresh lemon juice
  • 1 lemon, zested (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Servings: 24
  • Yield: 24 cupcakes

  • 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

    228 cal.

    • Total Fat: 11g
    • Saturated Fat: 7g
    • Cholesterol: 45mg
    • Sodium: 224mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 1g
    • Total Sugars: 24g
    • Protein: 2g
    • Vitamin C: 2mg
    • Calcium: 58mg
    • Iron: 1mg
    • Potassium: 30mg