Christmas Cupcakes

More festive baking with Christmas cupcakes from the Love Bakery.  It's a lovely combination of cinnamon and cranberries which pair really well together.  It smelt really good in the oven.  I finally got a chance to use my Christmas cupcake wrappers and Christmas sprinkles - they're red and green Christmas trees! Aren't they cute?

For the cake
125g unsalted butter, at room temperature
125g caster sugar
1.5 teaspoon vanilla extract
2 eggs, at room temperature
125g self-raising flour
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3 tablespoon semi-skimmed milk
150g dried cranberries

For the frosting
60g unsalted butter, at room temperature
85g full fat cream cheese
225g icing sugar, sifted
1/8 teaspoon ground cinnamon (I used double the amount)
Small pinch of ground cloves (I omitted this)

• Preheat oven to 180C.
• Add the butter, sugar and vanilla extract to the electric mixer and cream together for 7 minutes, or until light and fluffy. 
• Add the eggs, one by one, and mix for 2 minutes.
• Mix the flour, baking powder and cinnamon together in a separate bowl, then add to the mixer and mix until incorporated.
• Add the milk and mix for a further minute, then add the cranberries and mix in with a tablespoon.
• Divide the mixture evenly between the muffin cases.
• Bake for 25 minutes.
• Remove from the oven and immediately transfer to a wire rack. Leave to cool. 
• To make the frosting, cream the butter and cream cheese together in the mixer for 3 minutes.
• Add the icing sugar and beat until smooth.
• Watch closely, as the frosting must remain firm if you are going to pipe it. 
• Add the cinnamon and cloves (if using) and mix to combine. 
• Chill in the refrigerator until ready to use.