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

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.