Luscious cream cheese frosting crowns fruity cupcakes made from a mix dressed up with jellied cranberry sauce and a touch of orange zest.
Serving Size:
18
Active Time:
45 min.
Total Time:
2 hrs., 20 min.
Ingredients
- 1 pkg. (18.25 oz.) red velvet cake mix
- 3 eggs
- ⅓ cup oil
- ½ cup jellied cranberry sauce
- ½ tsp. grated orange zest
- ¾ cup butter, at room temperature
- 4 oz. cream cheese, at room temperature
- 3 cups confectioners’ sugar
- ¼ cup sour cream
- 1 tsp. vanilla extract
Instructions
Preheat oven to 350°F. Line 18 muffin cups with cupcake liners. On low speed, beat cake mix, 1 ¼ cups water, eggs, oil, cranberry sauce and zest until just combined, 30 seconds. On medium-high, beat 2 minutes until smooth and fluffy. Divide batter among cupcake liners. Bake 18-22 minutes or until toothpick inserted into centers comes out clean. Cool in pans on rack 10 minutes. Transfer from pans to racks; cool completely, about 1 hour. On medium speed, beat butter and cream cheese until fluffy, 2 minutes. On low, gradually beat in confectioners’ sugar, then sour cream and vanilla until combined. On medium-high, beat until light and fluffy, 2 minutes. If desired, transfer frosting to pastry bag fitted with medium star tip. Crumble 1 cupcake into fine crumbs. Pipe or spread frosting over remaining 18 cupcakes; sprinkle with crumbs.Click here for next recipencG1vNJzZmivp6x7p7XRrKufp6KsvK6xzWeaqKVfp7Kktc%2BeZp2do6iys8COnKmappKav7PFjKucnWWmmrm3sdNmmq6ok5a4pr8%3D