CRANBERRY CUPCAKES AND FROSTING

Cupcakes:
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/8 to 1/4 tsp freshly grated nutmeg
6 tbsp unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1/2 cup sour cream
1/2 cup canned whole-berry cranberry sauce

Preheat oven to 350 degrees.
Line a 12-cup muffin pan with paper liners; set aside.

Whisk flour, baking powder, salt, baking soda and nutmeg into a medium bowl; set aside.

Beat butter and sugar in a large bowl with electric mixer on medium speed until creamy, about 2 minutes. Add egg and vanilla and beat until fluffy, approximately another 3 minutes. Reduce mixer speed to low; add flour mixture and beat about a minute, just until fully incorporated. Add sour cream and beat another couple of minutes until light and fluffy.

Divide the batter evenly into the paper-lined muffin cups. Bake 22 minutes or until a wooden toothpick inserted in the centers comes out clean. Allow to sit until cool enough to handle then gently press the back of a small spoon into the centers of the cupcakes to make an indention. Fill each indention with a few teaspoons of cranberry sauce. Remove cakes to a wire rack to cool completely before frosting with the following:

Frosting:
2 sticks unsalted butter, room temperature
3 cups powdered sugar
1/4 cup canned whole-berry cranberry sauce
1/2 tsp pure vanilla extract
Pinch of salt
Dried cranberries for garnish, optional

Beat butter and 1 cup of the powdered sugar in a large bowl with mixer on medium speed until combined. Reduce mixer speed to medium low and gradually beat in the remaining powdered sugar, beating until fluffy. Increase speed to medium-high and beat in the cranberry sauce, vanilla and salt until combined. Spread frosting on cupcakes and top with some dried cranberries, if using.

Note: This is my version of an old Food Network recipe. Photo is from Food Network Magazine.