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Glazed Cranberry Cupcakes recipe

Festive enough for the holidays, too goodnot to have them year-round! These cranberry walnut cupcakesare loaded with white chocolate chips and decoratively drizzledwith a white chocolate glaze.

Recipe: Glazed CranberryCupcakes

1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt1/3 cup butter, softened
1/3 cup granulated sugar
1/3 cup brown sugar, packed light
1 large egg
1 1/4 teaspoons vanilla extract
2 tablespoons milk
1 1/4 cups chopped fresh cranberries
1/2 cup chopped walnuts
1 2/3 cups white chocolate chips – divided use2 tablespoons vegetable shortening

  • Heat oven to 350°F (175°C). Linemedium muffin cups with paper baking cups.
  • In medium bowl, combine flour, bakingpowder, baking soda and salt; set aside
  • In a large bowl beat butter, granulatedsugar, brown sugar, egg and vanilla until light and fluffy.
  • Gradually mix flour mixture into buttermixture. Add milk and stir until just blended.
  • Stir in cranberries, walnuts and 2/3 cupchocolate chips.
  • Fill muffin cups about almost full withbatter.
  • Bake 18 to 20 minutes or until woodenpick inserted in center comes out clean. Cool 5 minutes; removefrom pans to wire rack. Cool completely.
  • Meanwhile prepare glaze by placing remaining1 cup chocolate chips and vegetable shortening into a small microwave-safebowl and microwave at HIGH (100%) for 30 seconds; stir. If necessary,microwave at HIGH an additional 15 seconds at a time until chipsare melted when stirred. Drizzle evenly over tops of cupcakesand refrigerate to set glaze.

    Makes about 2 dozen cupcakes.

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