Best Cranberry Cupcakes Recipes

CRANBERRY CUPCAKES WITH WHITE CHOCOLATE FROSTING

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.

CRANBERRY CUPCAKES

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 STUFFED CUPCAKES WITH CRANBERRY CREAM CHEESE FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two cupcake pans with 15 cupcake liners, spacing them out evenly between the two pans.
• Sift together the flour and baking powder in a medium bowl, then lightly stir in the salt and set aside. Combine the heavy cream and 1/2 cup corn in a food processor and puree until smooth, being careful not to overblend so the cream doesn't turn into butter. Add the sour cream and blend just to combine, then set aside.
• Cream together the butter, coconut oil and granulated sugar in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides occasionally with a rubber spatula to make sure everything is incorporated evenly, until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Reduce the mixer to medium-low and add the dry mixture and corn puree mixture in 3 alternating additions, then fold in the remaining 1/2 cup corn kernels with a rubber spatula. Using an ice cream scoop, distribute the batter evenly among the cupcake liners.
• Bake for 10 minutes, then rotate the pans and continue to bake until the cupcakes are thinking about starting to turn brown and a toothpick inserted in the center comes out with a few crumbs on it, 6 to 10 minutes more. If the cupcakes need more time, continue to bake and check them frequently (like every 30 to 45 seconds). Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
• For the buttercream: If desired, press the cranberry sauce through a fine-mesh sieve to get rid of the cranberry skins, which will yield a smoother buttercream. This step is not necessary, though. Beat together the cranberry sauce, butter and cream cheese in a stand mixer fitted with the paddle attachment, until smooth. Add the powdered sugar, salt and vanilla and continue beating until combined. Beat in the heavy cream. Transfer to a piping bag.
• To assemble: Use an apple corer to extract the centers of the cupcakes. Transfer the thick cranberry sauce to a piping bag or resealable plastic bag with the corner snipped off, then pipe it into the centers of the cupcakes. Pipe a blob of frosting onto the cupcakes and decorate with sliced cranberries and rosemary sprigs. Enjoy! These are best enjoyed within a day or two.

CRANBERRY SPICE "TURKEY" CUPCAKES WITH VANILLA CREAM CHEESE FROSTING

Steps:

• For the cupcakes:
• To make the cupcakes: Preheat the oven to 350˚F, and line two cupcake pans with twelve paper baking cups each. Sift together the flour, baking powder, cinnamon, nutmeg, and salt in a bowl, and set aside.
• In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar until light and fluffy, approximately 3 to 5 minutes.
• Add each egg slowly, one at a time, mixing after each addition.
• Add one third of the flour mixture to the butter mixture, followed by one third of the water. Mix slowly. Then add another third of the flour mixture, followed by another third of the water. Mix slowly again. Finally, add the last third of the flour mixture and the last third of the water. Mix until all the ingredients are incorporated.
• Scrape down the bowl, and add the cranberries. Fold in using a spatula until the cranberries are scattered throughout the batter.
• Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
• Let the cupcakes cool and then frost with Georgetown Cupcake's signature swirl (see note)
• For Vanilla Cream Cheese Frosting:
• In the bowl of a stand mixer or in a bowl with a handheld electric mixer or in a bowl with a handheld electric mixer, mix all the ingredients for approximately 3 to 5 minutes, until frosting is light and airy. Frost each cupcake with a thick layer of the frosting using an offset spatula.
• For the fondant turkeys:
• Roll out a small ball of brown fondant, approximately the size of a golf ball, to form the body of your turkey. Then roll out a ball of brown fondant, approximately half the size of the first ball, to form the head of your turkey. Attach the head to the body using piping gel or water.
• Roll out two small balls of white fondant, each approximately the size of a pea, to form the eyeballs of your turkey.
• Roll out two small balls of black fondant, each approximately the size of half a pea, to form the pupils of your turkey's eyes. Using piping gel or water, attach the pupils to the eyeballs, and the eyeballs to the turkey's head.
• Roll out a small piece of orange fondant, and shape it into a crescent to form the turkey's beak. Attach it to the turkey's head using piping gel or water.
• Roll out four small pieces of brown fondant and shape them into rounded teardrops to form feathers.
• Let the fondant turkey and feathers set for 5 to 10 minutes, and then place the turkey on top of a cupcake, with the feathers placed behind.
• Line up six pieces of candy corn, pointed side down on the brown fondant feathers behind the turkey's body to form another layer of feathers.

CRANBERRY CUPCAKES WITH LEMON ICING

Steps:

• 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.

CRANBERRY CUPCAKES WITH MAPLE CREAM-CHEESE FROSTING

Steps:

• Preheat oven to 350°F. and line six 1/2-cup muffin tins with paper liners.
• In a small heatproof bowl cover cranberries with boiling water and soak 5 minutes.
• While cranberries are soaking, into a bowl sift together flour, cornstarch, baking powder, cinnamon, nutmeg, and a pinch salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in egg, 1 tablespoon at a time, beating well after each addition. Beat in vanilla. Stir in flour mixture and milk alternately in several batches, beginning and ending with flour and stirring until smooth
• after each addition.
• Drain cranberries and pat dry. Chop cranberries fine and stir into batter. Divide batter among muffin tins and bake in middle of oven until a tester comes out clean, about 20 minutes.
• Making frosting while cupcakes are baking:
• In a bowl beat together frosting ingredients until smooth and chill.
• Turn cupcakes onto a rack and cool 10 minutes. Spread cupcakes with frosting.

CRANBERRY CUPCAKES WITH CREAM CHEESE FROSTING RECIPE - (4.5/5)

Steps:

• Preheat oven to 350 degrees F. Line cupcake tins with butter or cupcake liners. In a large bowl blend together flour and white sugar. Set aside. In the bowl of your stand mixer, mix milk, oil, eggs, vanilla and confectioner's sugar. Add dry ingredients until a nice smooth batter forms. Fold in canned cranberry sauce. Pour batter evenly into prepared cupcake tins and bake for about 20 minutes or until cake tester comes out clean. Transfer to a wire rack and let cool completely. Whip together ingredients for cream cheese frosting. Spread evenly over each cupcake. In a double broiler, melt down chocolate with milk until thick and smooth. Drizzle over cupcakes.

CRANBERRY-ORANGE CUPCAKES

Steps:

• For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
• Whisk the flour, baking powder, cinnamon, clove and salt together in a medium bowl. Beat the sugar and eggs in another medium bowl with an electric mixer on medium-high speed until light and creamy, about 2 minutes. While continuing to beat, gradually pour in the butter, then beat in the orange zest. Adjust the speed to medium-low, and add half the flour mixture. Add the milk, then the remaining flour mixture, taking care not to overmix the batter. It will be thin, like pancake batter; transfer it to a liquid measuring cup to make filling the muffin cups easier.
• Divide the batter evenly among the cups of the prepared muffin tin. Bake until the tops spring back when pressed, 20 to 22 minutes. Cool the cupcakes in the tin for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be baked a day ahead and stored in an airtight container at room temperature.)
• For the frosting: Bring the cranberries, granulated sugar, orange juice and ginger to a simmer in a small saucepan over medium heat. Cook, stirring frequently, until the sugar dissolves, the cranberries burst and the mixture thickens, about 10 minutes. Let cool completely. Set aside 1/3 cup for garnish.
• Beat the cream cheese and butter in a large bowl with an electric mixer on medium-high speed until smooth. Beat in the confectioners' sugar. Add the cooled cranberry mixture, and beat until completely incorporated.
• Divide the frosting evenly among the cupcakes, and use a small offset spatula or the back of a spoon to swirl. Garnish each with a dollop of reserved cranberry sauce and a piece of orange zest.

CRANBERRY-ORANGE CUPCAKES

Steps:

• Mix together 2/3 cup sugar and orange zest in a bowl. Allow to sit at room temperature until sugar is infused with orange flavor, about 3 hours.
• Combine orange juice concentrate and 1/2 cup sugar in a saucepan over medium heat; bring to a boil. Simmer, stirring continuously, until thoroughly combined and thickened slightly, about 10 minutes. Remove from heat and let orange syrup cool to room temperature.
• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk flour, baking powder, and baking soda together in a bowl.
• Combine butter and orange zest-sugar mixture in a large bowl; mix with an electric mixer until light and fluffy, about 1 minute. Beat in yogurt and eggs until blended. Alternately fold in flour mixture and 2/3 cup of the orange syrup (that should be pretty much all of the syrup) in 3 additions, beginning and ending with flour. Fold in nuts and dried cranberries.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Melt butter in a saucepan over medium heat to make the icing. Add 1/2 cup cranberry sauce and brown sugar and bring to a boil. Lower heat to medium-low and continue to boil, stirring constantly, for 2 minutes. Add milk and bring to a boil again, stirring constantly. Remove from heat and cool to lukewarm.
• Gradually add sifted powdered sugar to icing. Beat with an electric mixer until thick enough to spread, adding a little hot water if icing is too thick.
• Spread frosting onto the cooled cupcakes and let it harden just a bit. Pipe a ring of cranberry sauce around the edge of each cupcake and sprinkle with orange zest for some added color.

ORANGE CRANBERRY CUPCAKES

Steps:

• Cupcakes:
• Preheat the oven to 325°F. Line a 12-cup cupcake pan with paper liners.
• In a medium bowl, whisk together 1 1/2 cups of the flour, the baking powder, baking soda, and salt. In a small saucepan, heat the milk and orange zest over low heat until hot (but not boiling); cool to lukewarm, 4 to 5 minutes. Stir in the vanilla.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium-low, add the egg and egg whites one at a time, and beat until creamy, 1 to 2 minutes. Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition. In a small bowl, toss the cranberries with the remaining 1 tablespoon flour. Using a silicone spatula, gently fold the cranberries into the batter.
• Divide the batter evenly among the liners and bake until the tops are just dry to the touch (some may be slightly golden on the sides before this happens) and a toothpick inserted into the center comes out clean, 17 to 19 minutes. Transfer the pan to a wire rack and cool completely before frosting with orange frosting.
• To bake as a cake:
• Butter two 9-inch round cake pans, line the bottoms with parchment paper cut to fit, and butter the parchment. Flour the pans, coating the bottom and sides of each pan, then tap out the excess flour. Divide the batter between the two pans and bake until the tops are dry to the touch, the sides of the cake start to pull away from the pan, and a toothpick inserted into the center comes out clean (for generally the same amount of time as in the cupcake recipe). Let cool on a wire rack, then remove each cake from its pan, discard the parchment paper, and set one cake layer on a cake round, frosting turntable, or the final serving platter. Frost the top of that cake layer with the frosting, stack the second layer on top, and frost the top and sides with the remaining frosting.
• To make the orange frosting:
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low, gradually add the confectioners' sugar, and beat until incorporated. Increase the speed to medium, add the milk, orange zest and juice, and vanilla and beat until fully blended, 1 to 2 minutes, making sure not to incorporate too much air into the frosting.

CRANBERRY CUPCAKES WITH DULCE DE LECHE PECAN FROSTING

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Put liners in muffin cups.
• Whisk together flour, baking powder, and salt in a bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 4 minutes. Beat in egg and vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture and mixing just until incorporated. Fold in cranberries.
• Divide batter among muffin cups. Bake until pale golden and a wooden pick or skewer inserted into center of a cupcake comes out clean, 20 to 25 minutes. Turn cupcakes out onto a rack and cool 15 minutes. 3Meanwhile, beat cream cheese in a bowl with cleaned beaters until smooth, then add dulce de leche and a pinch of salt and beat until combined well. Stir in half of pecans.
• Spread frosting generously on cooled cupcakes and sprinkle with remaining pecans.

WHOLE WHEAT CRANBERRY ORANGE CUPCAKES

Steps:

• For the cupcakes:
• Preheat the oven to 350˚F. Line a cupcake pan with twelve paper baking cups.
• Sift together the flour, baking powder, and salt in a bowl, and set aside.
• In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, or until light and fluffy.
• Slowly add the eggs, mixing after each addition.
• Add one third of the flour mixture to the butter mixture, followed by one third of the milk. Mix slowly. Add another third of the flour mixture, followed by another third of the milk. Mix again slowly. Add the final third of the flour mixture, followed by the final third of the milk. Mix slowly, stopping to scape down the bowl.
• Add the orange zest and mix until completely incorporated.
• Using a spatula, gently fold in the cranberries.
• Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full, and bake for 22 to 24 minutes or until a toothpick inserted comes out clean.
• For the glaze:
• Whisk together all the ingredients in a small bowl, and warm in a small saucepan on low heat, stirring until fully mixed. Let the glaze cool for 10 minutes before drizzling on the cupcakes.
• Serve in a lined basket, and enjoy for a delicious breakfast!

BUTTERNUT SQUASH CUPCAKES, CRANBERRY COMPOTE FILLING AND SAGE-CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 325 degrees F. Line 2 muffin pans with cupcake liners.
• In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
• In a large mixing bowl, cream together the butter and brown sugar until well blended using a hand held mixer. Scrape down the sides of the bowl, and then add the vanilla and one egg at a time, scraping down the sides of the bowl after each addition. Add the butternut squash and mix until well blended.
• With the mixer on the lowest speed, add the dry ingredients and the milk, alternating between the two, beginning and ending with the flour, blending thoroughly after each addition. Stir in the chopped pecans if using.
• Fill the cupcake liners two-thirds full with batter and bake until a wooden toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the pans on a cooling rack for 10 minutes, and then remove the cupcakes from the pans and cool completely on the rack before filling and frosting.
• To assemble: Core the center of each cooled cupcake using an apple corer. Spoon about 1 teaspoon of the cooled Cranberry Compote Filling into the cavity of each cupcake. Generously frost the top of each cupcake with the Sage-Cream Cheese Frosting.
• Combine the granulated sugar and 1 cup water in a medium saucepan. Bring to a boil; add the cranberries and return to a boil. Reduce the heat and boil gently for 10 minutes, stirring occasionally.
• Cover and cool completely at room temperature.
• In the bowl of a stand mixer, cream the cream cheese and butter together on medium-high speed until smooth. Add the salt and vanilla extract. Beat until incorporated. Add the powdered sugar, 1/2 cup at a time, beating well after each addition. Beat in the juice from the Cranberry Compote, and then add the chopped sage and mix on low speed until fully incorporated.

CRANBERRY LEMON CUPCAKES

Steps:

• Preheat oven to 350°F Line muffin pan with paper liners.
• In a small bowl, mix together flour, baking powder and salt.
• In a large bowl, whisk together sugar, butter, eggs, lemon zest and lemon extract until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in cranberries.
• Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes.
• Remove from pan and let cool completely on rack. If desired, top cooled cupcakes with frosting.

CRANBERRY CUPCAKES

Steps:

• Preheat the oven to 180C/Fan 160oC/350oF/ Gas Mark 4 Line a 12 hole deep muffin tin with large paper cases and place the tin on a baking tray.
• Sift the flour, sugar and baking powder together into a large bowl. Add the butter, cordial and egg, then use an electric whisk on slow to blend the mixture together. Once it has come together whisk on top speed for 1 minute.
• Divide the mixture between the cases, filling each two thirds full. Bake for 20-25mins or until risen and firm to the touch. Cool in the tray for a few minutes before transferring to a wire rack to cool completely.
• For the frosting: Sift the icing sugar into a large bowl, add the butter and cranberry cordial and use the electric whisk on slow, to bring the ingredients together. Then increase the speed and whisk for 1 minute or until the mixture is fluffy.
• Use a round bladed knife to spread, or piping bag fitted with a star shaped to pipe each cupcake with the icing and decorate with sprinkles or your choice of toppings.

CRANBERRY NUT CUPCAKES

Steps:

• In a small bowl, combine cranberries and 1/4 cup sugar; set aside. In a large bowl, cream butter and remaining sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, drink mix and salt; add to creamed mixture alternately with milk. Fold in walnuts and reserved cranberries., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 12-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost with cream cheese frosting. Store in the refrigerator.

CRANBERRY CUPCAKES WITH MAPLE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F and line 6 1/2 cup muffin tins with paper liners. In a small heatproof bowl cover cranberries with boiling water and soak 5 minutes. While cranberries are soaking, into a bowl sift together flour, cornstarch, baking powder, cinnamon, nutmeg, and a pinch salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in egg, 1 tablespoon at a time, beating well after each addition. Beat in vanilla. Stir in flour mixture and milk alternately in several batches, beginning and ending with flour and stirring until smooth after each addition.
• Drain cranberries and pat dry. Chop cranberries fine and stir into batter.
• Divide batter among muffin tins and bake in middle of oven until a tester comes out clean, about 20 minutes.
• Making frosting while cupcakes are baking. In a bowl, beat together frosting ingredients until smooth and chill. Turn cupcakes onto a rack and cool 10 minutes. Spread cupcakes with frosting.

WHITE CHOCOLATE-CRANBERRY POKE CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce tops with fork.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
• Melt chocolate as directed on package. Beat cream cheese and butter in large bowl with mixer until blended. Add chocolate and vanilla; mix well. Gradually add sugar, beating after each addition until light and fluffy.
• Spread frosting onto cupcakes. Top with cranberries.

CRANBERRY RIPPLE CHEESE-CUPCAKES

Steps:

• First make the ripple by putting the cranberries and icing sugar into a shallow pan and cooking down over a mediumhigh heat for 10 mins until the berries collapse into a thick and sticky sauce. Turn off the heat and leave to cool.
• Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 12 muffin cases. Crush the biscuits in a plastic bag or whizz in a food processor, then mix with the melted butter. Divide between the muffin cases and press down with your fingers. In a separate bowl, mix the soft cheese with the flour, sugar and vanilla extract, then gradually beat in the eggs and yolk until smooth. Ripple the berry mix through the cheese, being careful not to over-mix. Spoon the mix into the cases and smooth the tops with the back of the spoon. Bake for 30 mins, leave to cool, then chill in the fridge until completely cold.
• To serve, peel the cases off the cakes, if you like, then dust with icing sugar. Serve piled up on a nice dish for everyone to help themselves.

ALMOND-CRANBERRY CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Pat cranberries dry with paper towels. Combine with 2 tablespoons flour in a small bowl and toss until coated.
• Chop up butter and marzipan and place in the bowl of a food processor. Add sugar and blend until fairly smooth, scraping the sides as needed to get it all mixed. Mix in almond and vanilla extracts. Add eggs, one at a time, mixing well between each addition. Mix in 1/2 cup flour just briefly until incorporated. Mix in cranberries.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops are golden brown and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.