Cranberry Cupcakes with Lemon Icing

Ingredients and Weight:

For the Cupcakes: - All-purpose flour: 1 1/2 cups (180g) - Baking powder: 2 teaspoons - Baking soda: 1 teaspoon - Salt: 1/4 teaspoon - Unsalted butter, softened: 1/2 cup (113g) - Granulated sugar: 1 cup (200g) - Large eggs: 2 - Vanilla extract: 1 teaspoon - Buttermilk: 1 cup (240ml) - Cranberry sauce: 1 cup (240g)

For the Lemon Icing: - Unsalted butter, softened: 1/2 cup (113g) - Cream cheese, softened: 4 ounces (113g) - Powdered sugar: 3 cups (360g) - Lemon juice: 1/4 cup (60ml) - Lemon zest: 1 tablespoon

Preparation Time:

• 15 minutes preparation

Cooking Time:

• 18-20 minutes

Difficulty Level:

• 2 (Easy-Medium)

Preparation Method Steps:

For the Cupcakes:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Beat in eggs, one at a time, then stir in vanilla.
5. Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients.
6. Fold in cranberry sauce.
7. Divide batter evenly among the prepared muffin cups.

For the Lemon Icing:

1. In a medium bowl, cream together butter and cream cheese until smooth.
2. Gradually beat in powdered sugar until well combined.
3. Stir in lemon juice and lemon zest.

To Assemble:

1. Bake cupcakes for 18-20 minutes, or until a toothpick inserted comes out clean.
2. Let cupcakes cool completely before frosting.
3. Frost cupcakes with lemon icing and garnish with fresh cranberries or lemon zest.

Nutritional Information (per cupcake):

• Calories: 320
• Fat: 15g (9g saturated)
• Carbohydrates: 40g (25g sugar)
• Protein: 4g

Dish Characteristics:

• Moist and tender cupcakes with a tangy cranberry filling
• Creamy, tangy lemon icing flavored with fresh lemon juice and zest
• Visually appealing with festive red cranberries and vibrant yellow lemon zest
• Refreshing and flavorful dessert perfect for any occasion

User Comments:

• "These cupcakes are absolutely delicious! The cranberry filling is perfectly balanced with the sweet vanilla cupcakes, and the lemon icing is the perfect complement. I will definitely be making these again."
• "I love the combination of cranberries and lemon in these cupcakes. They're so light and airy, with just the right amount of sweetness."
• "These cupcakes were a huge hit at my party! They're so easy to make and look so impressive. Everyone raved about them."

Special Precautions and Tips:

• Do not overmix the batter, as this will result in tough cupcakes.
• If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
• For a more intense cranberry flavor, use homemade cranberry sauce.