Already have an account?
Get back to the
Dessert

Cranberry Red Velvet Cupcakes

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

  1. 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.  
  2. 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. 
  3. 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.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.