CUPCAKES 3 cups all-purpose flour 2-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter 1-3/4 cups sugar 2 eggs 3/4 cup buttermilk 3/4 cup (100% pure, unsweetened) cranberry juice Zest of 1 lime 1 cup finely chopped, dried cranberries | GLAZE 1/4 cup (100% pure, unsweetened) cranberry juice 1/4 cup vodka 1 Tablespoon sugar LIME BUTTERCREAM FROSTING 1/2 cup butter, cold 4 cups confectioner's sugar 3 Tablespoons triple sec Juice of 1 lime |
- Preheat oven to 350°F. Grease and lightly flour the muffin pans (NOTE: You will need two 12-muffin pans). You can also spray PAM Baking spray into each muffin slot.
- Combine dry ingredients (flour, baking powder, salt) in a medium-sized bowl.
- Combine cranberry juice, buttermilk, dried cranberries and lime zest in a small bowl.
- In a large bowl, beat butter and sugar until creamy. Add the eggs (one at a time), and beating after each is added, until the mixture is fully combined.
- Add the cranberry mixture (from STEP 3) and the dry ingredients (from STEP 2) into the butter, sugar and egg mixture and mix until well-combined.
- Fill the muffin pans 3/4 full. Bake for 20 minutes or until an inserted toothpick comes out clean. Cool for approximately 5 minutes in the pans before carefully removing.
- TO MAKE THE GLAZE: Mix cranberry juice, sugar and vodka until sugar is completely dissolved. While the cupcakes are still warm, brush this mixture (all of it) into the cupcakes. They might look a bit spongy, but will dry out a bit.
- When cupcakes are completely cooled, frost them with the Lime Buttercream frosting
- TO MAKE THE FROSTING: Mix all ingredients on high speed until creamy and fluffy.
- Cupcakes can be garnished with lime zest and/or additional dried cranberries.