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1
Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners.
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2
Whisk the flour, baking powder, salt, baking soda and nutmeg in a medium bowl.
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3
Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until creamy, about 2 minutes.
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4
Add the egg and vanilla and beat until fluffy, about 3 more minutes.
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5
Reduce the speed to low; add the flour mixture and beat until just incorporated, about 1 minute.
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6
Add the sour cream and beat until light and fluffy, about 2 more minutes.
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7
Divide the batter among the muffin cups.
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8
Bake until a toothpick inserted into the center comes out clean, about22 minutes.
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9
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.
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10
Fill each indentation with a few teaspoons of cranberry sauce.
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11
Remove the cupcakes to a rack to cool completely.
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12
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.
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13
Reduce the mixer speed to medium low; gradually add the remaining 2 cups confectioners' sugar and beat until fluffy, about 2 minutes.
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14
Increase the speed to medium high; beat in the cranberry sauce, vanilla and salt until combined.
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15
Spread the frosting on the cupcakes and top with dried cranberries.
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16
Photograph by Charles Masters
