Cranberry Cupcakes With Lemon Icing Recipes

Steps:

• Preheat oven to 350°F Line muffin pan with paper liners.
• In a small bowl, mix together flour, baking powder and salt.
• In a large bowl, whisk together sugar, butter, eggs, lemon zest and lemon extract until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in cranberries.
• Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes.
• Remove from pan and let cool completely on rack. If desired, top cooled cupcakes with frosting.

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two cupcake pans with 15 cupcake liners, spacing them out evenly between the two pans.
• Sift together the flour and baking powder in a medium bowl, then lightly stir in the salt and set aside. Combine the heavy cream and 1/2 cup corn in a food processor and puree until smooth, being careful not to overblend so the cream doesn't turn into butter. Add the sour cream and blend just to combine, then set aside.
• Cream together the butter, coconut oil and granulated sugar in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides occasionally with a rubber spatula to make sure everything is incorporated evenly, until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Reduce the mixer to medium-low and add the dry mixture and corn puree mixture in 3 alternating additions, then fold in the remaining 1/2 cup corn kernels with a rubber spatula. Using an ice cream scoop, distribute the batter evenly among the cupcake liners.
• Bake for 10 minutes, then rotate the pans and continue to bake until the cupcakes are thinking about starting to turn brown and a toothpick inserted in the center comes out with a few crumbs on it, 6 to 10 minutes more. If the cupcakes need more time, continue to bake and check them frequently (like every 30 to 45 seconds). Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
• For the buttercream: If desired, press the cranberry sauce through a fine-mesh sieve to get rid of the cranberry skins, which will yield a smoother buttercream. This step is not necessary, though. Beat together the cranberry sauce, butter and cream cheese in a stand mixer fitted with the paddle attachment, until smooth. Add the powdered sugar, salt and vanilla and continue beating until combined. Beat in the heavy cream. Transfer to a piping bag.
• To assemble: Use an apple corer to extract the centers of the cupcakes. Transfer the thick cranberry sauce to a piping bag or resealable plastic bag with the corner snipped off, then pipe it into the centers of the cupcakes. Pipe a blob of frosting onto the cupcakes and decorate with sliced cranberries and rosemary sprigs. Enjoy! These are best enjoyed within a day or two.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with liners.
• Sift flour, baking powder, and salt together in a small bowl. Set aside.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Set aside.
• Cream butter and sugar with an electric mixer in a large bowl until light and fluffy. Mix in orange zest and vanilla extract. Add in 1/2 the flour mixture, mixing until just combined. Add buttermilk and heavy cream, mixing until just combined. Mix in remaining flour mixture until just combined. Batter will be thick.
• Fold 1/3 of the beaten egg whites into the batter until incorporated. Fold in remaining egg whites until no streaks of egg white remain. Fold in chopped cranberries. Spoon batter evenly into each prepared cupcake liner, filling each liner about 7/8 full.
• Bake in the preheated oven until cupcakes spring back lightly when touched, 20 to 25 minutes. Allow to cool 5 minutes in the pan before removing to a wire rack to cool completely, about 25 minutes.
• Meanwhile, make the frosting. Beat butter in a bowl with an electric mixer on high speed until completely smooth, 3 to 4 minutes. Add powdered sugar and salt, and beat until smooth and well combined, another 2 to 3 minutes. Pour in melted white chocolate and beat until combined, 1 to 2 minutes. Pour in heavy cream, vanilla extract, and almond extract. Beat until frosting is smooth, light, and fluffy, 2 to 3 more minutes.
• Frost the cooled cupcakes with the frosting.

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, salt, baking soda and nutmeg in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Add the egg and vanilla and beat until fluffy, about 3 more minutes. Reduce the speed to low; add the flour mixture and beat until just incorporated, about 1 minute. Add the sour cream and beat until light and fluffy, about 2 more minutes.
• Divide the batter among the muffin cups. Bake until a toothpick inserted into the center comes out clean, about22 minutes. Let sit until cool enough to handle, then gently press the back of a small spoon into the center of each cupcake to make an indentation. Fill each indentation with a few teaspoons of cranberry sauce. Remove the cupcakes to a rack to cool completely.
• Meanwhile, make the frosting: Beat the butter and 1 cup confectioners' sugar in a large bowl with a mixer on medium speed until combined, about 2 minutes. Reduce the mixer speed to medium low; gradually add the remaining 2 cups confectioners' sugar and beat until fluffy, about 2 minutes. Increase the speed to medium high; beat in the cranberry sauce, vanilla and salt until combined. Spread the frosting on the cupcakes and top with dried cranberries.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 14 cupcake cups with paper liners.
• To make strawberry puree, pulse frozen strawberries in blender or food processor until evenly chopped. Add 2 tablespoons water, honey, 1/2 teaspoon lemon zest, and sugar. Blend until smooth.
• Beat cake mix, 1 cup water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened; increase mixer speed to medium and beat for 2 minutes. Beat lemon zest into batter. Fill prepared cupcake cups 2/3 full. Drop a spoonful of strawberry puree into the center of each portion of cupcake batter.
• Bake cupcakes in preheated oven until golden and the tops spring back when lightly pressed, 18 to 22 minutes. A toothpick inserted near the center should come out clean. Let cupcakes cool for at least 30 minutes.
• To make icing, place cream cheese and butter in a bowl and beat with an electric mixer until smooth. Mix in confectioners' sugar; blend in vanilla extract, lemon juice, and lemon zest. Refrigerate icing until cupcakes are cool enough to frost. Frost cooled cupcakes with icing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners.
• Beat white sugar, 1/2 cup butter, eggs, and 2 teaspoons lemon extract together in a bowl using an electric mixer until smooth and creamy; add baking powder and salt and beat until smooth. Slowly mix flour, alternating with cold milk, into butter mixture until batter is just mixed. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes.
• Beat 3 tablespoons butter, 2 teaspoons lemon extract, and milk together until smooth. Beat confectioners' sugar into butter mixture until desired consistency is reached; spread onto cupcakes.