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Spice Cupcakes with Cranberry Filling

Hello all!

I love Autumn. My husband and I have been attempting to take advantage of living somewhere with lovely trees by taking trips around the New England Area. Before getting to the very fall-appropriate recipe for today, here are a few pictures!

 

 

Now, back to food! Here’s the deal: I tend to get ideas for recipes in my head and won’t stop until I’m able to make them. So, I started with the idea of making cranberry jam as a filling for cupcakes. I know what you’re thinking – cranberry jam? Do you mean cranberry sauce? No – I mean jam. However, it turns out that cranberry jam is practically cranberry sauce, so even though I’ve included the cranberry jam recipe, you could totally get away with just buying cranberry sauce and putting that in the middle. Other than that, this recipe is quite simple. Enjoy!

 

Spice Cupcakes with Cranberry Filling

Adapted from: Brown Eyed Baker

Ingredients:

  • 1 ¼ cups granulated sugar
  • 2 tablespoons molasses
  • ½ cup creamy Biscoff spread
  • ½ cup butter
  • ¼ cup coconut oil (can be substituted with more butter)
  • 3 eggs, at room temperature
  • 1¾ cups all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • ½ cup plain greek yogurt
Instructions:
  • Preheat oven to 375 degrees and line cupcakes pan with cupcake liners (this made about 24 cupcakes).
  • Cream sugar, molasses, Biscoff spread, butter, coconut oil, and vanilla in stand mixer. Make sure it’s light and fluffy before you move on.
  • Add in eggs, one at a time, mixing well after each egg.
  • Add in flour and spices. Mix until just incorporated.
  • Stir in greek yogurt (by hand).
  • Bake cupcakes for 20 – 22 minutes.
  • Allow cupcakes to cool.
  • Use a cupcake corer (or you can just cut a circle out of the middle) and remove a space in the middle. Fill space with cranberry jam (recipe follows).
  • Frost cupcakes with frosting of your choice (Pumpkin Spice Frosting recipe, the frosting I used, follows).

NOTE: Clearly, some of my cupcakes are different colors. I dyed half the batch black, since it’s so close to Halloween and I thought it’d be fun!

 

 

Cranberry Jam

Ingredients:

  • 1 bag fresh cranberries
  • 1 cup sugar
  • 1 cup water
  • 1 tablespoon orange zest
  • Juice from one orange
  • 1 teaspoon pumpkin pie spice
Instructions:
  • Put all ingredients in medium pan over medium heat. Stir occasionally until boiling.
  • Once boiling, turn heat to low, and allow jam to simmer for about 20 minutes. Stir occasionally.
  • After about 20 minutes, the jam has thickened up a bit (don’t worry, it won’t be too thick yet) – strain it in a strainer or cheesecloth to get out all the cranberry/orange pieces.
  • Allow cranberry jam to cool, then place in refrigerator to firm up. Leave at least two hours or overnight.
Pumpkin Spice Frosting
Ingredients:
  • 1 cup butter
  • 3-5 cups powdered sugar
  • 1-2 tablespoons milk
  • 1/2 cup maple pumpkin butter (such as this)
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon

Instructions:

  • Combine all ingredients in stand mixer and mix until fluffy.
  • Adjust milk/powdered sugar as needed, until you reach the desired consistency.

 

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