Almond-Cranberry Cupcakes recipe

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Ingredients

¾ cup halved fresh cranberries
2 tablespoons self-rising flour
½ cup unsalted butter
7 ounces marzipan
¼ cup white sugar
¼ teaspoon almond extract
¼ teaspoon vanilla extract
3 large eggs
½ cup self-rising flour

Nutrition Info

196.5 calories
carbohydrate: 19.9 g
cholesterol: 66.8 mg
fat: 12 g
fiber: 1.3 g
protein: 3.6 g
saturatedFat: 5.3 g
servingSize: -
sodium: 103.5 mg
sugar: 13.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

  2. Pat cranberries dry with paper towels. Combine with 2 tablespoons flour in a small bowl and toss until coated.

  3. Chop up butter and marzipan and place in the bowl of a food processor. Add sugar and blend until fairly smooth, scraping the sides as needed to get it all mixed. Mix in almond and vanilla extracts. Add eggs, one at a time, mixing well between each addition. Mix in 1/2 cup flour just briefly until incorporated. Mix in cranberries.

  4. Spoon batter into the prepared muffin cups, filling each 3/4 full.

  5. Bake in the preheated oven until tops are golden brown and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Recipe Yield

12 cupcakes

Recipe Note

These deliciously moist cupcakes combine the sweetness of marzipan with the tartness of fresh cranberries, making them perfect for Christmas.

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