Name: Cranberry Cupcakes with Lemon Icing
Prep time: 20 min
Cook time: 20 min
Yield: 24
Ingredients: Superfine sugar - 1 cup; Butter, softened - ⅔ cup; Eggs - 2 large; Milk - 4 tablespoons; Self-rising flour - 1 ½ cups; Baking powder - 2 teaspoons; Frozen cranberries - 1 ½ cups; Butter, softened - ¾ cup; Confectioners' sugar - 3 cups; Fresh lemon juice - 2 tablespoons; Lemon, zested (Optional) - 1

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry Cupcakes with Lemon Icing

1. Superfine sugar - 1 cup

2. Butter, softened - ⅔ cup

3. Eggs - 2 large

4. Milk - 4 tablespoons

5. Self-rising flour - 1 ½ cups

6. Baking powder - 2 teaspoons

7. Frozen cranberries - 1 ½ cups

8. Butter, softened - ¾ cup

9. Confectioners' sugar - 3 cups

10. Fresh lemon juice - 2 tablespoons

11. Lemon, zested (Optional) - 1

How to cook deliciously - Cranberry Cupcakes with Lemon Icing

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

2. Stage

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.

3. Stage

Spoon batter into the prepared muffin cups.

4. Stage

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.

5. Stage

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.