Cranberry Cupcakes with Lemon Icing

These cranberry cupcakes covered with sweet lemon icing are the perfect treat when cranberries are in season.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 228 Calories

Ingredients

• 2 teaspoons baking powder
• 3 cups confectioners' sugar
• 4 tablespoons milk
• 2 tablespoons fresh lemon juice
• 2 large eggs
• 1 cup superfine sugar
• 1 lemon, zested
• 0.75 cup butter, softened
• 0.66666668653488 cup butter, softened
• 1.5 cups self-rising flour
• 1.5 cups frozen cranberries

Recipe Instructions

Step 1

Spoon batter into the prepared muffin cups.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Step 3

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.

Step 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.

Step 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.