Cranberry Stuffed Cupcakes with Cranberry Buttercream
Dec 02, 2013 01:05PM ● Published by Cate Reynolds
3/4 cup butter, softened
2 cups sugar
1 tsp. vanilla
2 cups all-purpose flour
3/4 cup cocoa powder
1 tsp. baking soda
3/4 tsp. baking powder
1 1/2 cups milk
Cranberry glaze for filling
Preheat oven to 350 degrees. Line a muffin tin with paper liners. In the bowl of a stand mixer. combine butter and sugar until light and fluffy. Add in vanilla and eggs and mix until well combined. In a small bowl, combine flour, cocoa, baking soda and baking powder. Add the flour mixture and the milk alternately, beginning and ending with flour. Spoon the batter into the muffin tin, 3/4 to the top. Bake in the oven for 22 minutes until cooked-through. Allow to cool completely. Use a butter knife and slice a circle out of the middle of the cupcake. Pour some of the cranberry glaze (see scone recipe) into the middle of the cake.
2 1/4 cups butter, softened
1/2 cup powdered sugar
4 to 6 Tbsp. cranberry glaze
Combine butter, powdered sugar and cranberry glaze in a mixer and mix well until completely combined. Transfer to a piping bag fitted with a star tip. Pipe onto the cupcakes.
Optional: Top with a sugared cranberry.
Makes approximately 16 cupcakes.