Anita's Tried & True Heart Healthy Recipes

Cranberry Cupcakes

Adapted from
28 servings

1/2 c light margarine, softened 1 tsp baking soda 
2 c light brown sugar, packed 1 c fat-free sour cream 
4 whole eggs 1 c jellied cranberry sauce 
3 c unbleached flour 1/4 c walnuts, chopped 
2 tsps cinnamon 16 ozs vanilla frosting 
2 tsps nutmeg 1 c sprinkles 
1 tsp salt  
Preheat oven to 350. Prepare 28 standard muffin cups with cooking spray and flour; set aside. In a mixing bowl, combine margarine, brown sugar, eggs, flour, cinnamon, nutmeg, salt, and baking soda. Mix well. Fold in sour cream, cranberry sauce, and walnuts. Mix until smooth. Fill prepared muffin cups half full with batter. Bake for 25 minutes, or until done on the inside. Cool completely. Frost each cupcake evenly with frosting. Sprinkle tops with Christmas Mix sprinkles. Chill until ready to serve.
Nutritional Analysis per serving (28 servings total)
Calories 273   %CFF 27 %
Total Fat 8 g   Saturated Fat 4 mg
Protein 3 g   Cholesterol 27 g
Carbohydrates 47 g   Sodium 198 mg
Sugars 32 g   Fiber 0.6 g
6.0 WW Points
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