Can be made in 45 minutes or less.

　　

Ingredients

Makes 6 cupcakes

　　1/4 cup dried cranberries

　　6 tablespoon all-purpose flour

　　2 tablespoons cornstarch

　　1/2 teaspoon baking powder

　　1/4 teaspoon cinnamon

　　a pinch freshly grated nutmeg

　　3 tablespoons unsalted butter, softened

　　1/3 cup sugar

　　1 large egg, beaten lightly

　　1/4 teaspoon vanilla

　　2 tablespoons milk

　　

For Frosting

1/4 cup (2 ounces) cream cheese, softened

　　1 tablespoon unsalted butter, softened

　　2 teaspoons pure maple syrup or honey

　　

Step 1

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

　　

Step 2

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

　　

Step 3

While cranberries are soaking, into a bowl sift together flour, cornstarch, baking powder, cinnamon, nutmeg, and a pinch salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in egg, 1 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

　　

Step 4

after each addition.

　　

Step 5

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.

　　

Making frosting while cupcakes are baking:

Step 6

In a bowl beat together frosting ingredients until smooth and chill.

　　

Step 7

Turn cupcakes onto a rack and cool 10 minutes. Spread cupcakes with frosting.