Looking for something fun, sweet, and scrumptious to make this year with the family? Try out this festive Cranberry Christmas Cupcake with Lemon Crème frosting recipe! The ingredients are organic, making it a sweet alternative. Bring it to the Christmas party or make it with family! Either way, it makes for a great Christmas activity.
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Makes a dozen 1/3 cup or 1/2 cup cupcakes
- 1 cup all-purpose organic flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 stick (6 tablespoons) organic butter, softened
- 1/2 cup raw sugar
- 1 farm fresh large egg
- 1/2 teaspoon pure vanilla extract
- 1/2 cup organic raw milk
- 1 cup dried organic cranberries (roughly 3 oz), finely chopped
- 1 teaspoon lemon zest
- 3 cups powdered sugar
- 1/3 cup organic butter, softened
- 1/2 grated lemon peel
- 2 tablespoons lemon juice
- Handful of chopped cranberries for garnish
Prep your workspace and collect all ingredients. When ready to begin, preheat oven to 350 F. Place liners in cupcake pan. In medium bowl, whisk flour, baking powder, and salt. In a separate, large bowl, add butter, sugar, and lemon zest. Using an electric mix, blend until smooth and pale. Beat in egg and vanilla. Next, add in the flour mixture and milk. Once thoroughly mixed, fold in cranberries. This will serve as your cupcake batter.
Place in oven for 20-25, or until golden brown. Take out and let cool for 10-15 minutes.
While the cupcakes cool, make the frosting. First, mix sugar and butter until softened and smooth. Stir in lemon peel and lemon juice. Mix until spreadable. Spread generously onto cupcakes and sprinkle with remaining cranberries. Enjoy!