Cranberry Almond Cupcakes Recipe
These cupcakes are bursting with cranberry flavor and a hint of almond.
- ½ cup (1 stick) melted butter
- 1 cup water
- 14 oz. can whole cranberry sauce, divided
- 12 oz. can white frosting
- 16 paper baking cups
- Garnish if desired with dried cranberries, sliced almonds or toasted coconut
Preheat oven to 350°. Combine first 3 ingredients in large bowl; blend well. Stir in ½ cup cranberry sauce. Do not over mix; batter will be lumpy. Place paper baking cups in muffin pan; divide batter into 16 paper cups. Bake 30-33 minutes or until toothpick inserted in center comes out clean. Cool completely. Stir 1/3 cup cranberry sauce into frosting. Frost each cupcake and garnish with dried cranberries, sliced almonds or toasted coconut if desired.
Rated 5 out of 5 by Reet from Thanksgiving treat My 4 yr old and I made these for Thanskgiving dessert and they were a hit! We used cream cheese frosting. Yummy!!
Date published: 2018-11-16
Rated 5 out of 5 by Msbrooklyn1981 from Christmas dessert success!! Big hit! Used frozen defrosted berries in batter not frosting and everyone loved it!
Date published: 2015-01-01