Cranberry Lemon Cupcakes
Brighten up any gathering with these zesty and vibrant Cranberry Lemon Cupcakes, a delightful treat bursting with tangy citrus and tart cranberry flavors. These moist and fluffy cupcakes are infused with fresh lemon juice and zest, perfectly complemented by the pop of halved, juicy cranberries baked into every bite. Topped with a creamy, tangy lemon cream cheese frosting, they offer the perfect balance of sweet and tart. Ready in under 40 minutes, these cupcakes are a stunning addition to your dessert table, whether for holiday celebrations or a refreshing everyday indulgence. Decorate with a sprinkle of lemon zest or fresh cranberries to add a festive flair to this irresistible treat.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 0.5 cups whole milk
- 1 cup fresh cranberries (halved)
- 1.5 cups powdered sugar
- 0.25 cups unsalted butter (softened, for frosting)
- 4 ounces cream cheese (softened, for frosting)
- 1 teaspoon lemon zest (for frosting)
- 1 tablespoon lemon juice (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the butter until smooth and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Then mix in the lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined.
Gently fold in the halved cranberries, ensuring they are evenly distributed throughout the batter.
Spoon the batter into the prepared cupcake liners, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the softened butter and cream cheese together in a medium bowl until smooth and creamy.
Gradually add the powdered sugar, mixing until fully combined. Then mix in the lemon zest and lemon juice until the frosting is smooth and fluffy.
Once the cupcakes are completely cool, pipe or spread the frosting onto the cupcakes.
Optionally, garnish with a sprinkle of lemon zest or a few fresh cranberries for a festive touch. Serve and enjoy!
Nutrition Facts
Calories |
3486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.4 g | 195% | |
| Saturated Fat | 88.3 g | 442% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 761 mg | 254% | |
| Sodium | 1838 mg | 80% | |
| Total Carbohydrate | 506.8 g | 184% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 344.4 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 370 mg | 28% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 893 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
