Cranberry Cupcakes

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Naturally flavor your cupcakes with this tasty recipe that is ideal for the holidays not just for the color but for the flavors as well!


Ingredients


Makes 1 Dozen(s)
Use the slider to multiply the batch

  • 1 cup(s) All Purpose Flour
  • 0.25 teaspoon(s) Salt
  • 0.5 teaspoon(s) Baking Soda
  • 1.5 teaspoon(s) Cinnamon
  • 0.25 teaspoon(s) Nutmeg
  • 0.25 teaspoon(s) Ginger
  • 0.25 teaspoon(s) Cloves
  • 0.125 teaspoon(s) Allspice
  • 0.5 cup(s) Raisins
  • 0.5 cup(s) Cranberry Sauce
  • 0.25 cup(s) Shortening
  • 1 Egg(s)
  • 1 teaspoon(s) Vanilla Extract
  • 0.5 teaspoon(s) Sweet 10

Directions


Sift flour with spices, salt and baking soda. Stir in raisins. Combine cranberry sauce, shortening, egg, and vanilla and Sweet 10. Add to dry ingredients, stirring just to moisten. Fill greased muffin tins ¾ full. Bake in 350 degree F oven for 20 to 25 minutes. Makes 10 to 12 medium size cupcakes.

NOTE: To make dietetic cranberry sauce: combine 2 cups Ocean Spray Cranberries with 1 cup water and 1 tablespoon Sweet 10. Cook until berries pop. 

  • Prep: 0:00
  • Cook: 0:25
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