Best Almond Cranberry Cupcakes Recipes
CRANBERRY CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, salt, baking soda and nutmeg in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until creamy, 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 incorporated, about 1 minute. Add the sour cream and beat until light and fluffy, about 2 more minutes.
- Divide the batter among the muffin cups. Bake until a toothpick inserted into the center comes out clean, about22 minutes. Let sit until cool enough to handle, then gently press the back of a small spoon into the center of each cupcake to make an indentation. Fill each indentation with a few teaspoons of cranberry sauce. Remove the cupcakes to a rack to cool completely.
- Meanwhile, make the frosting: Beat the butter and 1 cup confectioners' sugar in a large bowl with a mixer on medium speed until combined, about 2 minutes. Reduce the mixer speed to medium low; gradually add the remaining 2 cups confectioners' sugar and beat until fluffy, about 2 minutes. Increase the speed to medium high; beat in the cranberry sauce, vanilla and salt until combined. Spread the frosting on the cupcakes and top with dried cranberries.
CRANBERRY-ALMOND POUND CAKE
When you want an extra-special dessert for the holidays, it's hard to beat a seasonal homemade cake. I like to drizzle mine with a simple but elegant glaze flavored with amaretto. -Jackie Howell, Tucson, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, combine dried cranberries and amaretto. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside to cool., In a large bowl, beat almond paste, half of the butter, and 1/4 cup sugar until well blended. Add remaining butter and remaining sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond extract., Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in fresh cranberries and dried cranberry mixture. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 325° until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine glaze ingredients; beat until smooth. Drizzle over cake. If desired, top with sugared cranberries and sliced almonds.
Nutrition Facts : Calories 465 calories, Fat 20g fat (11g saturated fat), Cholesterol 108mg cholesterol, Sodium 187mg sodium, Carbohydrate 66g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.
CRANBERRY CUPCAKES WITH WHITE CHOCOLATE FROSTING
This recipe creates a light, tender cranberry cupcake--with just a hint of orange--that is then topped with a creamy, buttery white chocolate frosting. It's flavor heaven. You will have leftover frosting, as this recipe makes enough to generously frost 16 cupcakes, at least. Feel free to halve the frosting recipe, if needed.
Provided by Kim
Categories Holidays and Events Recipes Christmas Desserts Cupcakes
Time 1h25m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with liners.
- Sift flour, baking powder, and salt together in a small bowl. Set aside.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Set aside.
- Cream butter and sugar with an electric mixer in a large bowl until light and fluffy. Mix in orange zest and vanilla extract. Add in 1/2 the flour mixture, mixing until just combined. Add buttermilk and heavy cream, mixing until just combined. Mix in remaining flour mixture until just combined. Batter will be thick.
- Fold 1/3 of the beaten egg whites into the batter until incorporated. Fold in remaining egg whites until no streaks of egg white remain. Fold in chopped cranberries. Spoon batter evenly into each prepared cupcake liner, filling each liner about 7/8 full.
- Bake in the preheated oven until cupcakes spring back lightly when touched, 20 to 25 minutes. Allow to cool 5 minutes in the pan before removing to a wire rack to cool completely, about 25 minutes.
- Meanwhile, make the frosting. Beat butter in a bowl with an electric mixer on high speed until completely smooth, 3 to 4 minutes. Add powdered sugar and salt, and beat until smooth and well combined, another 2 to 3 minutes. Pour in melted white chocolate and beat until combined, 1 to 2 minutes. Pour in heavy cream, vanilla extract, and almond extract. Beat until frosting is smooth, light, and fluffy, 2 to 3 more minutes.
- Frost the cooled cupcakes with the frosting.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 48.4 g, Cholesterol 84.7 mg, Fat 33.7 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 21.1 g, Sodium 296.8 mg, Sugar 36.8 g
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Almond Cranberry Cupcakes Recipes: A Delicious and Nutritious Treat
Are you looking for a recipe that can satisfy your sweet tooth while also providing you with some essential nutrients? Look no further than almond cranberry cupcakes! These delightful treats are not only delicious but also packed with antioxidants, vitamins, and minerals that can benefit your health in various ways.What are Almond Cranberry Cupcakes?
Almond cranberry cupcakes are a type of dessert that combines the nutty flavor of almonds with the tartness of cranberries. The cupcakes are usually made with almond flour, which is a healthy alternative to traditional flour, as it contains more protein, fiber, and healthy fats. Cranberries, on the other hand, are a rich source of vitamin C, antioxidants, and polyphenols, which have been linked to a lower risk of chronic diseases such as cancer, heart disease, and diabetes.Almond Cranberry Cupcakes Recipes
There are different variations of almond cranberry cupcakes recipes, depending on your preferences and dietary restrictions. Here are some of the most popular ones:Almond Flour Cranberry Cupcakes
Ingredients:- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup arrowroot flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 eggs
- 1/2 cup maple syrup
- 1/2 cup cranberries, fresh or frozen
- 1/4 cup almond milk
- 1/4 cup coconut oil, melted
- 1 tsp almond extract
- Preheat the oven to 350°F and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the almond flour, coconut flour, arrowroot flour, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and maple syrup until frothy.
- Stir in the cranberries, almond milk, melted coconut oil, and almond extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Divide the batter among the muffin cups, filling them about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely.
Gluten-Free Almond Cranberry Cupcakes
Ingredients:- 1 1/2 cups almond flour
- 1/2 cup coconut sugar
- 1/4 cup arrowroot flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3 eggs
- 1/2 cup coconut oil, melted
- 1/2 cup almond milk
- 1/2 cup dried cranberries
- 1 tsp vanilla extract
- Preheat the oven to 350°F and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the almond flour, coconut sugar, arrowroot flour, baking soda, and salt.
- In another bowl, beat the eggs until frothy.
- Stir in the melted coconut oil, almond milk, dried cranberries, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Divide the batter among the muffin cups, filling them about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely.
Benefits of Almond Cranberry Cupcakes
Almond cranberry cupcakes not only taste great but also offer some health benefits. Here are some of them:- Rich in antioxidants: Cranberries are packed with antioxidants, which can help reduce oxidative stress and inflammation in the body. Almonds also contain antioxidants such as vitamin E and flavonoids, which can protect against cell damage and chronic diseases.
- Good source of protein: Almond flour is a rich source of plant-based protein, which can help build and repair tissues, support the immune system, and regulate hormones.
- Low in carbs: Almond flour is low in carbs and high in fiber, which can help promote satiety, regulate blood sugar levels, and support digestive health.
- Gluten-free: Almond flour is a great alternative to wheat flour for people with celiac disease, gluten intolerance or sensitivity, or those who follow a gluten-free diet.
- Nutritious and delicious: Almond cranberry cupcakes are a nutritious and delicious treat that can satisfy your sweet tooth without compromising your health.
Conclusion
In conclusion, almond cranberry cupcakes are a tasty and nutritious way to indulge in your cravings for something sweet. They are easy to make, versatile, and provide numerous health benefits. Whether you follow a gluten-free, paleo, or vegan diet, there is a recipe for you out there. So, why not give almond cranberry cupcakes a try and see how they can transform your dessert game?
Almond cranberry cupcakes are a delicious and unique treat that combines the flavors of sweet almond with tart cranberry. These cupcakes are perfect for holiday gatherings, celebrations, or even as a sweet snack for yourself. In this article, we will provide you with valuable tips on how to make almond cranberry cupcakes recipes that are sure to impress.
1. Start with Quality Ingredients:
The first step in making great almond cranberry cupcakes is to make sure that you start with quality ingredients. Use fresh ingredients and high-quality almond extract and dried cranberries. This will ensure that your cupcakes have the best possible taste and texture.
2. Measure Your Ingredients Accurately:
It's essential to measure your ingredients accurately when making almond cranberry cupcakes. Be sure to use measuring cups and spoons to get precise amounts of flour, sugar, and other ingredients. Don't take shortcuts when it comes to measurements; this can alter the texture and taste of your cupcakes.
3. Cream Butter and Sugar Together:
One of the essential steps in making almond cranberry cupcakes is to cream the butter and sugar together. This process helps to create a light and fluffy texture in the cupcakes. Use a stand mixer or hand mixer to cream the butter and sugar together until they are light and fluffy. This should take about 2-3 minutes.
4. Don't Overmix the Batter:
When making almond cranberry cupcakes, it's crucial not to overmix the batter. Overmixing can lead to tough, dense cupcakes. Mix the batter until just combined and no lumps remain. Overmixing can cause the gluten in the flour to develop excessively, creating tough cupcakes.
5. Fold in the Dried Cranberries:
Once you have mixed the batter, fold in the dried cranberries gently. Don't stir the cranberries too vigorously; this can cause the cupcakes to become tough. Ensure that the cranberries are evenly distributed throughout the batter.
6. Use Almond Extract Sparingly:
When making almond cranberry cupcakes, it's essential to use almond extract sparingly. Too much extract can overpower the flavor of the cupcakes, making them too sweet. Start with a small amount of extract and add more as needed to achieve the desired flavor.
7. Use High-Quality Cupcake Liners:
When making almond cranberry cupcakes, it's essential to use high-quality cupcake liners. Cheap liners can stick to the cupcakes, causing them to fall apart. Use liners made from high-quality paper or silicone, and you will have perfectly shaped, bakery-quality cupcakes every time.
8. Fill the Cupcake Liners Properly:
When filling the cupcake liners, it's essential not to overfill them. Overfilling can cause the cupcakes to expand too much, making them overflow from the liners. Fill the liners no more than 2/3 of the way full to ensure even baking.
9. Preheat Your Oven:
It's crucial to preheat your oven before baking your cupcakes. Preheating ensures that the oven is at the correct temperature, which is essential for even baking. Preheat your oven to 350°F (175°C) for best results.
10. Don’t Overbake the Cupcakes:
Overbaking can cause the cupcakes to become tough and dry. Use a toothpick to test the cupcakes for doneness. Insert a toothpick into the center of a cupcake, and if it comes out clean, the cupcakes are done. If there is batter or crumbs on the toothpick, bake for an additional 1-2 minutes and retest.
Conclusion:
Almond cranberry cupcakes are an excellent treat that combines the flavors of sweet almond with tart cranberry. By following the valuable tips outlined in this article, you can make delicious and bakery-quality cupcakes that will impress your friends and family. With a little practice and patience, you can master the art of making almond cranberry cupcakes and enjoy them whenever you like.