Susan,IL (10:39:28 AM) :

Cranberry Cupcakes with Maple Cream Cheese frosting
Serving Size : 12 Preparation Time :0:45

1/2 cup dried cranberries
3/4 cup all purpose flour
1/4 cup corn starch
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 dash freshly grated nutmeg
3/8 cup unsatlted butter -- softened
2/3 cup sugar
2 large egg -- slightly beaten
1/2 teaspoon vanilla
1/4 cup milk

For Frosting:
1/2 cup cream cheese, softened -- 2 ounces
2 tablespoons unsalted butter -- softened
1/4 cup pure maple syrup or honey

Preheat oven to 350 degrees and line six 1/2 cup muffin tins with paper liners.

In a smal heatproof bowl cover cranberries with boiling water and soak 5 minutes.

While cranberries are soaking, into a bowl sift together flour, cornstarch, baking powder, cinnamon, nutmeg, and a pinch of salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in eggs, one tablespoon at a time, beating well after each addition. Beat in vanilla. Stir in flour mixture and milk alternately in several batches, beginning and ending with flour and stirring until smooth.

Drain cranberries and pat dry. Chop cranberries fine and stir into batter. divide batter among muffin tins and bake in middle of oven until a tester comes out clean. (about 20 minutes)

MAKE FROSTING WHILE CUPCAKES ARE BAKING:

In a bowl beat together frosting ingredients until smooth and chill. Turn cupcakes on to a rack and cool 10 minutes. Spread cupcakes with frosting.