Cranberry Cupcakes with Lemon Icing

Ingredients

• 1 cup superfine sugar
• 0.67 cups butter , softened
• 2 large eggs
• 4 tablespoons milk
• 1.5 cups self-rising flour
• 2 teaspoons baking powder
• 1.5 cups frozen cranberries

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

2. 2

   Place sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Gradually beat in eggs, then stir in milk. Sift in flour and baking powder; use a metal spoon to fold into the batter. Gently fold in frozen cranberries.

3. 3

   Spoon batter into the prepared muffin cups.

4. 4

   Bake in the preheated oven until well risen and golden brown, 15 to 20 minutes. Transfer cupcakes to a wire rack to cool. Do not ice until completely cooled.

5. 5

   Beat butter in a bowl until fluffy. Sift in confectioners' sugar, then add lemon juice and zest; beat icing until smooth and creamy. Spread or pipe icing over the cupcakes.