Cranberry Cupcakes With Dulce De Leche Pecan Frosti

Name: Cranberry Cupcakes With Dulce De Leche Pecan Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 1/2 teaspoons baking powder; 3/4 teaspoon salt; 3/4 stick (6 tablespoons) unsalted butter, softened; 1/2 cup sugar; 1 large egg; 1/2 teaspoon pure vanilla extract; 1/2 cup whole milk; 3/4 cup dried cranberries (3 oz), finely chopped; 5 tablespoons cream cheese, softened; 1/2 cup dulce de leche; 1/2 cup pecans (2 oz), finely chopped, toasted, and cooled; 12 paper muffin-cup liners; a muffin pan with 12 (1/3- to 1/2-cup) muffin cups

Servings: persons

1 cup all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup whole milk
3/4 cup dried cranberries (3 oz), finely chopped
5 tablespoons cream cheese, softened
1/2 cup dulce de leche
1/2 cup pecans (2 oz), finely chopped, toasted, and cooled
12 paper muffin-cup liners; a muffin pan with 12 (1/3- to 1/2-cup) muffin cups

1
Put oven rack in middle position and preheat oven to 350u00b0F. Put liners in muffin cups.
2
Whisk together flour, baking powder, and salt in a bowl.
3
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.
4
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.
5
Spread frosting generously on cooled cupcakes and sprinkle with remaining pecans.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 3/4 teaspoon salt, 3/4 stick (6 tablespoons) unsalted butter, softened, and more.

Yes, Cranberry Cupcakes With Dulce De Leche Pecan Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry Cupcakes With Dulce De Leche Pecan Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions