The perfect holiday flavor combination in a cute little cupcake!
1box yellow cake mix
1can whole berry cranberry sauce
1cup2 sticks butter (softened)
3/4cupjellied cranberry sauce
Preheat oven to 350 degrees
Prep your cupcake tin with liners
Mix the spices for the cake, then add to yellow cake mix powder and mix again.
Add remaining ingredients to the batter, add eggs one at a time. Stir until just combined.
Fill cupcake liners 3/4 full with batter.
Bake 18-24 minutes or until a toothpick comes out clean.
Allow to cool completely, then core the centers of each, saving the top of the core.
Fill each center with the whole berry cranberry sauce, then replace the core.
Beat room temperature butter for 4 minutes on medium high.
Slowly add powdered sugar 1 cup at a time.
Add vanilla, and mix.
Add cranberry sauce and beat another 3 minutes on medium high.
Frost your cupcakes, and top with sugared cranberries, dried cranberries, or crushed gingerbread cookies!
Sugared Cranberries - Put 1/2 cup sugar + 1/2 cup water in a medium sauce pan and cook on medium, stirring, until sugar is dissolved. Move to wire baking rack to dry for 1 hour. Roll cranberries in more sugar and let dry.