The best delicious Cranberry Cupcakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cranberry Cupcakes recipe today!
Hello my friends, this Cranberry Cupcakes recipe will not disappoint, I promise! Made with simple ingredients, our Cranberry Cupcakes is amazingly delicious, and addictive, everyone will be asking for more Cranberry Cupcakes.
What Makes This Cranberry Cupcakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cranberry Cupcakes.
Ready to make this Cranberry Cupcakes Recipe? Let’s do it!
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MAKES: 2 DOZEN
1 pk Lowfat yellow cake mix -cranberries
Water 1 t Flour
Eggs 1/4 c Vanilla milk chips
1 c Chopped fresh or frozen
Heat oven to 350~. Spray 24 muffin cups with nonstick cooking spray
or line with paper cups. In large bowl, combine cake mix, water and
eggs as directed on package. Beat at low speed until moistened; beat
two minutes at high speed. In small bowl, mix cranberries and flour
until berries are lightly coated. Fold into batter. Divide evenly
among mmuffin cups. Bake 15-25 minutes or until toothpick inserted in
center comes out clean. Meanwhile, place chips in a small plastic bag
and place in a bowl of hot water until they melt. Cut small tip off
one corner of bag; drizzle over cupcakes. Allow glaze to set. Store
loosely covered. Per cupcake: 100 calories, 2g pro., 19g carb., 1g
dietary fiber, 3g fat, 18mg chol., 150mg sod., 25mg chol., 1 starch
and 1/2 fat exchange.
Yields
2 servings
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