Cranberry Cupcakes

Adapted from Better Homes & Gardens, Pies & Cakes

  • 1/2 cup margarine, softened
  • 2 cups light brown sugar, packed
  • 4 whole eggs
  • 3 cups unbleached flour
  • 2 tsps cinnamon
  • 2 tsps nutmeg
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 cup light sour cream
  • 1 cup jellied cranberry sauce
  • 1/4 cup walnuts, chopped
  • 16 ozs vanilla frosting
  • 1 cup Christmas sprinkles
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 evenly with sprinkles. Chill until ready to serve.
Print (No Image)
Posted: 12/17/1999
Muffins & Cupcakes
Rated by 1 users (5.00)
WW Points* : 5.93
28 servings
Nutrition Facts
Servings Per Recipe 28
Amount Per Serving
Calories 273
Calories from Fat 76 (28%)
% Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 10%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 2g
Cholesterol 26g 9%
Sodium 203mg 8%
Potassium 20mg 7%
Total Carbohydrate48g 16%
Dietary Fiber 1g 4%
Sugars 28g
Protein 3g 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.