Happy *early* cupcake day! Our group is a bit early to the party because National Cupcake Day is not until December 15th, but what better way to give inspiration than to round up a bunch of bloggers and let them free with any concoction they can think of!?
Special thanks to Coleen, author of The Red Headed Baker
, for organizing our celebration of cupcake day!
1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/8 tsp freshly grated nutmeg
1 stick unsalted butter, softened
3/4 cup granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1/8 cup sour cream
1/3 cup whole-berry cranberry sauce (I use homemade, but canned is fine)
2 sticks unsalted butter, softened
8 oz white chocolate, melted and cooled slightly
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees F and line a 12-cup muffin pan with liners. Sift flour, baking powder, salt, baking soda and nutmeg in a medium bowl.
Beat the butter and sugar in a large bowl with a mixer on medium speed until creamy. Add the eggs and vanilla and beat until fluffy. Add cranberry and beat until evenly mixed. Reduce the speed to low and slowly add the flour, mixing until just incorporated. Gently beat in the sour cream and until light and fluffy.
Divide the batter among the liners. Bake until 22-24 minutes, or until toothpick inserted into the center comes out clean. Allow cupcakes to cool prior to frosting.
In a stand mixer using the whisk attachment, beat the butter at medium speed until creamy. Beat in the melted white chocolate. Add the confectioners' sugar and vanilla and beat at medium speed, scraping the sides and bottom of the bowl, until light and fluffy. Place frosting into a large resealable bag. Snip off the tip and pipe on to the cupcakes. Garnish with fresh cranberries.