Almond-Cranberry Cupcakes

These deliciously moist cupcakes combine the sweetness of marzipan with the tartness of fresh cranberries, making them perfect for Christmas.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 197 Calories

Ingredients

• 3 large eggs
• 2 tablespoons self-rising flour
• 7 ounces marzipan
• 0.25 cup white sugar
• 0.5 cup unsalted butter
• 0.25 teaspoon vanilla extract
• 0.25 teaspoon almond extract
• 0.75 cup halved fresh cranberries
• 0.5 cup self-rising flour

Recipe Instructions

Step 1

Spoon batter into the prepared muffin cups, filling each 3/4 full.

Step 2

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

Step 3

Pat cranberries dry with paper towels. Combine with 2 tablespoons flour in a small bowl and toss until coated.

Step 4

Chop up butter and marzipan and place in the bowl of a food processor. Add sugar and blend until fairly smooth, scraping the sides as needed to get it all mixed. Mix in almond and vanilla extracts. Add eggs, one at a time, mixing well between each addition. Mix in 1/2 cup flour just briefly until incorporated. Mix in cranberries.

Step 5

Bake in the preheated oven until tops are golden brown and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.