Cranberry Cupcakes with Lemon Icing
Description
These cranberry cupcakes covered with sweet lemon icing are the perfect treat when cranberries are in season.
Ingredients
•
1 cup superfine sugar
•
2/3 cup butter, softened
•
2 large eggs
•
4 tablespoons milk
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1 1/2 cups self-rising flour
•
2 teaspoons baking powder
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1 1/2 cups frozen cranberries
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3/4 cup butter, softened
•
3 cups confectioners' sugar
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2 tablespoons fresh lemon juice
•
1 lemon, zested
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2
Place sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Gradually beat in eggs, then stir in milk. Sift in flour and baking powder; use a metal spoon to fold into the batter. Gently fold in frozen cranberries.
3
Spoon batter into the prepared muffin cups.
4
Bake in the preheated oven until well risen and golden brown, 15 to 20 minutes. Transfer cupcakes to a wire rack to cool. Do not ice until completely cooled.
5
Beat butter in a bowl until fluffy. Sift in confectioners' sugar, then add lemon juice and zest; beat icing until smooth and creamy. Spread or pipe icing over the cupcakes.