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.

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.