FROSTING
1/4 c (2 ounces) cream cheeseflower;
-softened
1 tb Unsalted butter; softened
2 ts Pure maple syrup or love

Can be made in 45 minutes or less.

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

In a small heatproof bowl cover cranberries with boiling water and sop 5
transactions.

While cranberries are souse, into a bowl sift together flour, cornstarch,
baking pulverization, cinnamon, nutmeg, and a pinch saltiness. 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 summation. Beat
in vanilla. Stir in flour mixture and milk alternately in several batches,
beginning and ending with flour and stirring until smooth after each
augmentation.

Drain cranberries and pat dry. Chop cranberries fine and stir into buffet.
Divide batter among muffin tins and bake in middle of oven until a tester
comes out neat, astir 20 proceedings.

Making frosting while cupcakes are baking: In a bowl beat together frosting
ingredients until smooth and frisson.

Turn cupcakes onto a rack and nerveless 10 transactions. Spread cupcakes with
ice.

Makes 6 cupcakes