Ingredients
24
24 servings
- •1 cup superfine sugar
- •0.66666668653488 cup butter, softened
- •2 large eggs
- •4 tablespoons milk
- •1.5 cups self-rising flour
- •2 teaspoons baking powder
- •1.5 cups frozen cranberries
- •0.75 cup butter, softened
- •3 cups confectioners' sugar
- •2 tablespoons fresh lemon juice
- •1 lemon, zested
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Place sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Gradually beat in eggs, then stir in milk. Sift in flour and baking powder; use a metal spoon to fold into the batter. Gently fold in frozen cranberries.
- Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until well risen and golden brown, 15 to 20 minutes. Transfer cupcakes to a wire rack to cool. Do not ice until completely cooled.
- Beat butter in a bowl until fluffy. Sift in confectioners' sugar, then add lemon juice and zest; beat icing until smooth and creamy. Spread or pipe icing over the cupcakes.
Nutritional Facts
Per 24 servings
- Calories: 228
- Carbohydrate: 31g
- Fat: 11g
- Fiber: 1g
- Protein: 2g
- Sugar: 24g
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