Vanilla Cupcakes with Cranberry Cream Frosting

Craving something sweet with a hint of tartness? Try these delightful vanilla cupcakes with cranberry cream frosting! 

Here’s what you need:


• 1 and 1/2 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup whole milk
• fresh cranberries for garnish

For the frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup cranberry sauce (homemade or store-bought)
• 1-2 tablespoons heavy cream


. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
. In a large bowl, beat butter and sugar until light and fluffy.
. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.
. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
. Allow cupcakes to cool completely on a wire rack before frosting.
For the frosting:

. In a large bowl, beat softened butter until creamy.
. Gradually add powdered sugar, beating until smooth.
. Mix in cranberry sauce until well combined.
. Add heavy cream, 1 tablespoon at a time, until desired consistency is reached.
. Frost cupcakes once they are completely cooled.

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