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Cranberry Cupcakes with Lemon Icing
Cranberry Cupcakes with Lemon Icing
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Festive cranberry cupcakes with zesty lemon icing, ideal for enjoying fresh cranberries.
Ingredients:
  • 1 cup superfine sugar
  • 0.66666668653488 cup butter, softened
  • 2 large eggs
  • 4 tablespoons milk
  • 1.5 cups self-rising flour
  • 2 teaspoons baking powder
  • 1.5 cups frozen cranberries
  • 0.75 cup butter, softened
  • 3 cups confectioners' sugar
  • 2 tablespoons fresh lemon juice
  • 1 lemon, zested
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and line 24 muffin cups with paper liners.
  • In a large bowl, cream together sugar and butter until light and fluffy using an electric mixer. Gradually add eggs and milk, stirring well. Sift in flour and baking powder, then gently fold into the batter using a metal spoon. Finally, delicately fold in frozen cranberries.
  • Distribute batter evenly among the muffin cups.
  • Bake the cupcakes in the preheated oven until they are beautifully risen and golden brown, for 15 to 20 minutes. Let them cool on a wire rack before frosting, ensuring they are completely cooled.
  • In a bowl, beat butter until fluffy. Sift in confectioners' sugar, then add lemon juice and zest; beat until icing is smooth and creamy. Spread or pipe over cupcakes.

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