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Dessert|Dessert & Baking

Cranberry Cupcakes with Cream Cheese Frosting

Prep Time20 minutes
Cook Time20 minutes



  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 1 cup cranberry sauce
  • 1/2 cup unsalted butter melted
  • 1/3 cup honey
  • 1 tsp vanilla extract


  • 8 oz cream cheese softened
  • 1/2 cup plain nonfat Greek yogurt
  • 2 tbsp cranberry sauce
  • 1 tbsp honey
  • 1 tsp vanilla extract



  • Preheat oven to 350F. Line muffin tin with paper liners or spray with nonstick cooking spray.
  • Whisk together flour, baking powder, baking soda and salt in large bowl.
  • In a separate bowl, beat eggs. Mix in cranberry sauce, butter, honey and vanilla.
  • Add wet ingredients to dry ingredients until just combined.
  • Fill muffin cups to about ¾ full. Bake 16-20 minutes, or until toothpick inserted in center comes out clean (ovens can vary, check at 16 minutes). Remove from oven and let cool 2-3 minutes before removing from muffin tin and letting cool on wire rack.


  • Beat cream cheese, yogurt, cranberry sauce, honey and vanilla with an electric mixer until smooth. 
  • Spread evenly on top of cooled cupcakes before serving.


  • The recipe makes 12-16 cupcakes, depending on the size of your muffin tin.
  • Make sure to let your cream cheese soften at room temperature before making the frosting. This will make it much easier to mix.
  • Refrigerate leftover cupcakes. Take out of refrigerator and store at room temperature for an hour if you want them "warmed up" for eating.
Developed by Healthy Family Project 


Serving: 1cupcake | Calories: 143kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Cholesterol: 38mg | Sodium: 116mg | Fiber: 1g | Sugar: 11g
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