Cranberry Cashew Cupcakes


  • Cranberry Cashew Cake:
  • 1 box white or yellow cake mix
  • 3 eggs
  • 1/3 C. butter melted and slightly cooled
  • 1 C. Silk Cashewmilk
  • 1/3 C. sour cream
  • 1 C. chopped cranberries

Cream Cheese Frosting:

  • 1/2 C. butter softened
  • 8 oz. cream cheese
  • 3-4 C. powdered sugar
  • 1 tsp. vanilla extract

Candied Cranberries and sprinkles for decoration


  1. 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. 2. Sift cake mix into a large bowl to remove any lumps and add eggs, butter, Cashewmilk and sour cream. Stir until smooth.
  3. 3. Fold in chopped cranberries.
  4. 4. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
  5. 5. Let cool.
  6. 6. Cream cheese frosting: Beat butter and cream cheese until smooth. Slowly add in powdered sugar until you reach your desired consistency. Add milk if it becomes too thick. Add vanilla extract and stir until combined.
  7. 7. Pipe frosting onto cupcakes and top with candied cranberries and sprinkles.