Moist Cranberry Cupcakes

I use one cup of fresh cranberry for these cupcakes...juicing with a Juicer...Add juice in the topping and pulp in the cupcakes. The cupcakes are very moist and yummy...and made from a box of Cake Mix...so easy!

 

For Cupcakes:

• 1 box of White cake mix
• 1 1/3 cup water
• 1/3 cup cooking oil
• 3 eggs
• 1 cup fresh cranberries, coarsely chopped
• 1 cup finely chopped walnuts (or other nuts)

Place cake mix, water, cooking oil and eggs in a large mixing bowl. Whisk with an electric mixer on medium speed until well blend and fluffy. Fold in cranberries and nuts.
Preheat oven to 350 degrees F. Line 24 cupcake liners in muffin pans and lightly spray with no-stick cooking spray.
Scoop cupcake batter evenly into the cupcake liners. Bake for 18 minutes or until a toothpick comes out of center of the cupcake is clean. Cool.

 

For Cranberry Cream Cheese Topping:

• 1 package (8 oz.) cream cheese, at room temperature
• 1 stick butter, at room temperature
• 2 cups powdered sugar
• 1/3 cup cranberry juice
• 1 tsp. vanilla extract

Whisk all topping ingredients together with an electric mixer until smooth. Refrigerator until ready to topping.