Cranberry Cupcakes with Lemon Icing

Name: Cranberry Cupcakes with Lemon Icing
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 cupcakes
Cuisine: Canadian
Ingredients: 1 1/2 cups all-purpose flour (spooned and levelled); 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter (softened); 3/4 cup granulated sugar; 2 large eggs (room temperature); 1 tsp vanilla extract; 1/2 cup sour cream (room temperature); 1 cup fresh or frozen cranberries (coarsely chopped); 1 cup icing sugar (sifted); 2 tbsp lemon juice (freshly squeezed); 1 tsp lemon zest

45 min 12 cupcakes Medium

All Recipes

Deliciously tangy cranberry cupcakes topped with a refreshing lemon icing, perfect for any occasion.

Prep

20 min

Cook

25 min

Total

45 min

Servings

Difficulty

Medium

Cranberry cupcakes with lemon icing offer a delightful combination of tart and sweet flavours, making them a unique treat for both everyday and special occasions. The tanginess of cranberries is perfectly balanced by the light and zesty lemon icing, creating a refreshing and irresistible dessert. This recipe is ideal for those who enjoy baking with seasonal fruits, as cranberries are often abundant during the fall and winter months. Whether you are hosting a holiday gathering or simply craving a sweet snack, these cupcakes are sure to impress with their vibrant colours and distinct taste.

Instructions

Preheat oven

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

Pro tip: Ensure your oven rack is in the middle position for even baking.

Mix dry ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Pro tip: Whisking helps to evenly distribute the baking agents.

Cream butter and sugar

In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 3 minutes.

Pro tip: The mixture should be pale and creamy.

Add eggs and vanilla

Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Pro tip: Scrape down the sides of the bowl to ensure everything is combined.

Incorporate dry ingredients

On low speed, add the dry ingredients in three parts, alternating with sour cream, beginning and ending with flour. Mix until just combined.

Pro tip: Avoid overmixing to keep the cupcakes tender.

Fold in cranberries

Gently fold in the chopped cranberries with a spatula. Divide the batter evenly among the muffin cups.

Pro tip: Use an ice cream scoop for evenly sized cupcakes.

Bake cupcakes

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the centre comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Pro tip: Rotate the pan halfway through baking for even browning.

Prepare lemon icing

In a small bowl, whisk together icing sugar, lemon juice, and zest until smooth and spreadable.

Pro tip: Adjust the consistency with more icing sugar or lemon juice if needed.

Ice the cupcakes

Once cupcakes are completely cooled, spread or drizzle the lemon icing over the top.

Pro tip: Use a spoon or piping bag for precision icing.

💡

Tips & Tricks

Use fresh or frozen cranberries for the best flavour.
Let the cupcakes cool completely before icing to prevent melting.
Add a pinch of salt to enhance the tartness of cranberries.

Frequently Asked Questions

What is the best way to make cranberry cupcakes with lemon icing?

Follow our detailed recipe for cranberry cupcakes with lemon icing to achieve the perfect balance of tart cranberries and sweet lemon icing.

Can I use frozen cranberries in cupcakes?

Yes, you can use frozen cranberries. Just ensure they are well-drained and chopped before adding to the batter.

How do I store cranberry cupcakes with lemon icing?

Store in an airtight container at room temperature for up to two days, or refrigerate iced cupcakes for up to three days.

How many calories are in a cranberry cupcake with lemon icing?

Each cranberry cupcake with lemon icing contains approximately 240 calories.

Can I freeze cranberry cupcakes?

Yes, you can freeze the un-iced cupcakes for up to three months. Thaw and ice them before serving.

Serving Suggestions

Serve these cranberry cupcakes with lemon icing at room temperature to fully appreciate their flavours. They pair wonderfully with a hot cup of tea or coffee, making them a versatile choice for brunch or as an afternoon pick-me-up. To make ahead, bake the cupcakes and store them in an airtight container at room temperature for up to two days. Add the icing just before serving to maintain its fresh taste and texture. Leftover iced cupcakes can be refrigerated for up to three days.

Nutrition per serving

240

Calories

Protein

10g

Fat

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