Cupcakes with cranberries

Ingredients:

Cupcakes

• 1.5 cups premium wheat flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 teaspoon baking soda
• 1/8 - 1/4 teaspoon freshly grated nutmeg
• 6 tbsp (90 g) unsalted butter, room temperature
• 3/4 cup sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup canned cranberry sauce with whole berries

Glaze

• 220 g unsalted butter, room temperature
• 3 cups powdered sugar
• 1/4 cup canned whole berry cranberry sauce
• 1/2 tsp vanilla extract
• A pinch of salt
• Dried cranberries, for sprinkling

Preparation:

1. Make cupcakesPreheat oven to 180°C and line a 12-cupcake tin with paper liners. In a medium bowl, whisk together the flour, baking powder, salt, baking soda, and nutmeg.
2. In a large bowl, beat the butter and granulated sugar with a mixer on medium speed until smooth, about 2 minutes.
   
   Add the egg and vanilla and beat until fluffy, about 3 more minutes. Reduce the speed to low; add the flour mixture and beat until just combined with the wet ingredients, about 1 minute.
   
   Add sour cream and beat until light and fluffy, about 2 minutes.
3. Pour the batter into the pan. Bake the cupcakes until a toothpick inserted into the center comes out clean, about 22 minutes. Cool slightly, then make a small indentation in the center of each cupcake with the back of a small spoon.
   
   Fill each cavity with a few teaspoons of cranberry sauce. Place the cupcakes on a wire rack and cool completely.
4. Meanwhile, make the glaze.In a large bowl, beat the butter and 1 cup powdered sugar with a mixer on medium speed until smooth, about 2 minutes.
   
   Reduce mixer speed to medium-medium; gradually add 2 cups of the remaining powdered sugar and beat until fluffy, about 2 minutes. Increase mixer speed to high; combine with cranberry sauce, vanilla, and salt. Spread the frosting on the cupcakes and top with dried cranberries.