Cranberry Cupcakes

Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
In a small mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the granulated sugar, unsalted butter, and vegetable oil for a few minutes until light and creamy. Add the egg, sour cream, and vanilla extract and mix until smooth.
Add in half of the flour mixture and mix until mostly combined. Then, pour in the milk and mix. Add the remaining half of the flour mixture and mix until combined and smooth. Fold in the chopped cranberries.
Portion the cupcake batter into the cupcake liners using a large cookie scoop about ¾ full. Bake the cupcakes for 20 minutes or until the cupcakes bounces back when gently touched. Cool the cupcakes in the pan for 2 minutes and then transfer to a wire rack to cool completely.

First, make the cranberry reduction. Cook the fresh cranberries and water in a small saucepan over medium-low heat covered, stirring occasionally, until the cranberries pop and the mixture thickens. Carefully use an immersion blender to blend the cranberry mixture until smooth (You can also use a small food processor or blender). Run the cranberry puree through a fine mesh strainer to remove any seeds. Cool the cranberry reduction to room temperature before making the buttercream frosting.
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter for about 5 minutes until light, pale, and fluffy.
Add in the powdered sugar and mix on low speed until well combined. Add in the room temperature cranberry reduction, vanilla extract, and salt and mix on low speed until smooth. Drizzle in the heavy cream.
Turn the mixer to medium speed and whip the buttercream for 3 to 5 minutes until it is smooth and creamy. Mix the frosting on low speed for several minutes to remove any air bubbles.

Fill a piping bag fitted with an Ateco 857 piping tip with the cranberry buttercream frosting. Pipe a swirl of the frosting onto the cooled cupcakes. Decorate the cupcakes with sugared cranberries.

Store the cupcakes in an airtight container at room temperature for 1 day or in the refrigerator for about 2 to 3 days. Serve the cupcakes at room temperature for the best taste and texture.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.