Cranberry Orange Cupcakes
1 1/2 cups fresh cranberries
1 box (15 ounces) white cake mix
1 cup water
1/3 cup vegetable oil
Zest from one large orange
24 paper muffin liners
Sugared Cranberries (optional)
Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
1 stick butter, softened
1 teaspoon vanilla
3 to 4 cups powdered sugar
Coarsely chop cranberries. (I do it the easy way by pulsing a couple times in a food processor.) In a large mixing bowl combine cake mix, water, oil and eggs. Beat with an electric mixer on low speed just until combined. Then, beat on medium speed for 2 minutes. Fold in cranberries and the orange zest. Put liners in muffin tins. Fill cups two-thirds of the way. Bake cupcakes in a preheated 350 degree oven for 18 to 22 minutes or until a wooden toothpick inserted near centers comes out clean. Cool completely and frost with cream cheese frosting. It looks really pretty when you decorate the top of each cupcake with a few Sugared Cranberries. Edible glitter from a cake decorating store sprinkled on top makes them sparkle. So pretty! Refrigerate cupcakes until ready to serve.
Cream Cheese Frosting Directions:
Use a mixer to beat cream cheese, butter and vanilla until smooth. Gradually add 3 to 4 cups of powdered sugar and beat until smooth. Use a knife or piping bag to frost cupcakes.
No time to make cream cheese frosting? No worries. Cool Whip’s pre-made cream cheese frosting works great on these.