Sugared Cranberry Spiced Cupcakes

Sugared Cranberry Spiced Cupcakes


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These lightly sugared cranberry spiced cupcakes will be the perfect festive dessert for the holiday season. Top with a traditional vanilla frosting and you will have a great tasting cupcake.

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Time needed

20 min preparation + 20 min cooking

Serving Size / Yield

8 servings


  • 2 C. cranberries
  • 1/2 C. sugar
  • Cupcakes:
  • 1/3 C. shortening
  • 1 tsp. baking powder
  • 1/2 C. sugar
  • 1 well-beaten egg
  • 1/2 C. light molasses
  • 1 3/4 C. flour
  • 1/4 tsp. salt
  • 1/2 tsp. soda
  • 1 tsp ginger
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 3/4 C. buttermilk
  • Frosting:
  • 1/3 C. water
  • 1 C. sugar
  • 1/2 tsp. cream of tartar
  • 1 egg white

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Thoroughly cream shortening and sugar. Add egg and molasses. Beat well. Add sifted dry ingredients, alternately with sour milk. Fill greased cupcake pans half full. Bake in oven at 350 degrees for 20 minutes.

To make the frosting boil the water, sugar and cream of tartar until it forms a soft ball in cold water. Pour in a fine stream on egg white beaten very stiff. Beat as you pour. Continue beating until stiff and smooth. After the cupcakes have cooled frost them as generously as desired. 

Rinse cranberries and put them into a plastic baggie. Then pour the sugar into the baggie and shake.  Once the cranberries are coated in the sugar take them out and garnish them on top of each cupacake.  

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