Can be made in 45 minutes or less.
Recipe information
Yield
Makes 6 cupcakes
Ingredients
For Frosting
Preparation
Step 1
Preheat oven to 350°F. and line six 1/2-cup muffin tins with paper liners.
Step 2
In a small heatproof bowl cover cranberries with boiling water and soak 5 minutes.
Step 3
While cranberries are soaking, into a bowl sift together flour, cornstarch, baking powder, cinnamon, nutmeg, and a pinch salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in egg, 1 tablespoon at a time, beating well after each addition. Beat in vanilla. Stir in flour mixture and milk alternately in several batches, beginning and ending with flour and stirring until smooth
Step 4
after each addition.
Step 5
Drain cranberries and pat dry. Chop cranberries fine and stir into batter. Divide batter among muffin tins and bake in middle of oven until a tester comes out clean, about 20 minutes.
Making frosting while cupcakes are baking:
Step 6
In a bowl beat together frosting ingredients until smooth and chill.
Step 7
Turn cupcakes onto a rack and cool 10 minutes. Spread cupcakes with frosting.
