Cranberry Lemon Cupcakes

Cranberry Lemon Cupcakes

  • Servings: 20
  • Difficulty: easy
  • Print
Today, I was craving something sweet, but I wasn’t in any position or mood to drive to the store just to satisfy my sweet tooth. So, I rummaged around my kitchen, grabbed a few ingredients from my pantry, and let the magic fly. The combination of cranberries and lemon to me, is the equivalent of having Fizz candies or Pop-rocks in my mouth. Scroll below and let the magical party begin.


2 c. all purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 c. white sugar
2 eggs
1 c. dried cranberries (minced)
1/3 c. lemon juice
1/2 oil
1 tsp vanilla
1 1/2 c. milk
Betty Crocker cream cheese frosting (1 container)


Preheat the oven to 350. Line a muffin tin with muffin cups and set aside. In a medium bowl, combine the flour, baking powder, baking soda and salt. In a separate bowl, combine eggs and sugar and mix together for approximately 2 minutes. Stir in the oil, vanilla, cranberries and lemon juice next. Gradually add in the flour mixture and milk, alternating between both. Once the batter is ready, scoop into the muffin tray and place them into the oven for 25 minutes. Check readiness using a toothpick or knife. If clean, remove from oven and shut off. **I used an ice cream scoop which gave even amounts of batter for each muffin cup** Allow them to cool on a wire rack before topping with frosting. Serve with tea, coffee, or devour them on their own. Either way, ENJOY!