Chocolate Cranberry Cupcakes
Indulge in the delightful fusion of rich chocolate and tart cranberries with these Chocolate Cranberry Cupcakes. Each bite reveals a moist, fluffy texture paired with an explosion of flavor that will make them a hit at any gathering. Perfect for celebrations or cozy nights in, these cupcakes are easy to bake and even easier to enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs (room temperature)
- ½ cup whole milk
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup dried cranberries
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In another bowl, beat eggs with milk and vegetable oil until frothy; stir in vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fold in the dried cranberries gently.
- Divide batter evenly into cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 239
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg