Cranberry Cupcakes with Cream Cheese Frosting
Ingredients
Cupcakes
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1 cup cranberry sauce
- 1/2 cup unsalted butter melted
- 1/3 cup honey
- 1 tsp vanilla extract
Frosting
- 8 oz cream cheese softened
- 1/2 cup plain nonfat Greek yogurt
- 2 tbsp cranberry sauce
- 1 tbsp honey
- 1 tsp vanilla extract
Instructions
Cupcakes
- Preheat oven to 350F. Line muffin tin with paper liners or spray with nonstick cooking spray.
- Whisk together flour, baking powder, baking soda and salt in large bowl.
- In a separate bowl, beat eggs. Mix in cranberry sauce, butter, honey and vanilla.
- Add wet ingredients to dry ingredients until just combined.
- Fill muffin cups to about ¾ full. Bake 16-20 minutes, or until toothpick inserted in center comes out clean (ovens can vary, check at 16 minutes). Remove from oven and let cool 2-3 minutes before removing from muffin tin and letting cool on wire rack.
Frosting
- Beat cream cheese, yogurt, cranberry sauce, honey and vanilla with an electric mixer until smooth.
- Spread evenly on top of cooled cupcakes before serving.
Notes
- The recipe makes 12-16 cupcakes, depending on the size of your muffin tin.
- Make sure to let your cream cheese soften at room temperature before making the frosting. This will make it much easier to mix.
- Refrigerate leftover cupcakes. Take out of refrigerator and store at room temperature for an hour if you want them "warmed up" for eating.
Nutrition
Serving: 1cupcake | Calories: 143kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Cholesterol: 38mg | Sodium: 116mg | Fiber: 1g | Sugar: 11g
