Cranberry cupcake: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cupcakes in tins are a popular delicacy that is ubiquitous. There are many varieties of this delicious dessert. As fillers, fresh, frozen or dried berries are placed in the dough, as well as cocoa, chocolate chips and nuts. There are many options for dough: classic vanilla, chocolate, gluten-free and other types. The combination of sour berries with sweet fillers and toppings is especially popular. The most interesting cranberry muffin recipes are presented below.

Cinnamon variant

The zesty taste of cranberries and the delicate smell of cinnamon form the perfect combination. To prepare this fragrant treat, you will need:

• 1 and 3/4 cup all-purpose flour;
• 1 tsp baking soda;
• 1 tsp baking powder;
• 1 tsp cardamom;
• 1/2 tsp ground cinnamon;
• 1/2 tsp s alt;
• half a cup of uns alted butter, softened to room temperature;
• 3/4 cup sugar-sand;
• 2 large room temperature eggs;
• half a cup of sour cream;
• 1 tsp pure vanilla extract;
• a third of a glass of milk;
• zest of one orange;
• half a cup of chopped walnuts;
• 1.5 cup fresh or frozen cranberries (do not thaw).

For frosting:

• a glass of powdered sugar;
• juice of one orange (about 3 tablespoons).

How to make these cranberry muffins: recipe with photo

Preheat oven to 220°C. Butter the inside of cupcake liners.

In a large bowl, combine flour, baking soda, baking powder, cardamom, cinnamon and s alt. Postpone.

In a deep bowl with a mixer, beat the butter quickly until smooth and creamy, about 1 minute. Add granulated sugar and beat until the mixture starts to warm up. This will take about 2 minutes. Add eggs, sour cream and vanilla extract. Beat on medium speed for a minute, then increase the speed. You should have a completely homogeneous mixture.

Add dry ingredients and beat on low speed until smooth. Add milk and zest and continue beating. Put the walnuts and cranberries into the dough and mix with a fork.

Spread the dough evenly into the molds, filling them all the way to the top. Bake for 5 minutes at a temperature of 220 degrees, then switch the heat to 180 ° C without removing the product. Bake another 15-18 minutes. Take items out ofoven, cool directly in the pans for 5 minutes, then transfer to a wire rack.

Next, the recipe for cranberry muffins involves the use of icing. Whisk the icing sugar and orange juice together and pour this mixture over the items. Cupcakes stay fresh for a week if kept in the fridge.

For longer shelf life, freeze cupcakes (without frosting) for up to 3 months. To serve, take them out the day before and refrigerate overnight, then bring to room temperature or microwave if needed. Top with icing before serving.

Chocolate variant

This silicone cranberry muffin recipe is unique in its own way. In addition to tart he althy berries, the products contain sweet bananas and fragrant almonds. Delicate chocolate dough goes well with these fillers. Plus, this cranberry muffin recipe is dairy- and gluten-free, so it's great for those with gluten and milk protein intolerances. In total you will need the following:

• 3 medium, very ripe bananas (just over a cup of puree);
• a quarter cup of melted coconut oil;
• a quarter cup of coconut sugar;
• swollen flax seed (1 tbsp seeds + 3 tbsp water, infused 15 minutes);
• 1 tsp pure vanilla extract.
• one and a half cups of gluten-free oatmeal;
• ¾ cup heavily ground blanched almond flour;
• quartercup unsweetened cocoa powder;
• ¾ tsp baking powder;
• half tsp baking soda;
• ¼ tsp s alt.

For stuffing:

• ¼ cup chocolate chips;
• ¼ cup dried cranberries;
• ¼ cup chopped almonds.

Optional topping: 2 tbsp. l. chocolate chips, cranberries and almond petals.

How to make it?

Preheat the oven to 190°C in advance. Place paper liners in special cupcake pans. Next, the recipe for chocolate muffins with cranberries looks like this.

Place the peeled bananas in a large bowl. Using a strong whisk or fork, mash them into a smooth puree. Add coconut oil, sugar, swollen flaxseed and vanilla. Stir until completely smooth.

In a separate bowl, place oatmeal, almond flour, cocoa powder, baking powder, baking soda and s alt. Mix until smooth. Add chocolate chips, cranberries and almonds. Mix with all other ingredients and knead the dough.

Using a large spatula, spread it into prepared shapes. Bake for 16-22 minutes. Let cool on a wire rack for one hour.

White chocolate variant

As you can see, there are many recipes for cranberry muffins in the oven. For example, you can combine a sour berry with sweet white chocolate. For this you will need:

• half a cup of cornmeal;
• half a cup of sugar;
• half a glass of water;
• 2 cups self-rising flour;
• 125 grams uns alted butter, melted;
• 2 eggs, beaten;
• 2 tbsp. l. milk;
• 1 tbsp l. vanilla extract;
• 100 grams of white chocolate, chopped.

Cooking white chocolate cranberry muffins

The cranberry muffin recipe is very simple. Preheat the oven to 180°C in advance. Lightly oil the molds or place paper liners in them.

In a saucepan, combine cranberries, sugar and water. Stirring, heat over low heat until the sugar dissolves. Bring to a boil. Boil 2 minutes, then transfer to a bowl to cool.

Sift the flour into a separate bowl. Make a "well" in the center. Pour in chilled cranberries, butter, eggs, milk and vanilla extract. Knead everything together until you get a homogeneous dough. Put the chocolate pieces in it and stir with a fork.

Spread the dough evenly among the molds. Bake for 15-20 minutes. Cool in the pans for five minutes, then remove and transfer to a wire rack.

If you wish, you can try this recipe using milk or dark chocolate instead of white. In addition to cranberries, you can add raisins or dried cherries.