Cranberry Cupcakes with Cream Cheese Frosting

Preheat oven to 175 °C. Line muffin tin with paper liners or spray with nonstick cooking spray.

Whisk together flour, baking powder, baking soda and salt in large bowl.

In a separate bowl, beat eggs. Mix in cranberry sauce, butter, honey and vanilla.

Add wet ingredients to dry ingredients until just combined.

Fill muffin cups to about ¾ full. Bake 16-20 minutes, or until toothpick inserted in center comes out clean (ovens can vary, check at 16 minutes). Remove from oven and let cool 2-3 minutes before removing from muffin tin and letting cool on wire rack.

Beat cream cheese, yogurt, cranberry sauce, honey and vanilla with an electric mixer until smooth.

Spread evenly on top of cooled cupcakes.

Give these cupcakes some added flair by topping with a sugared cranberry. Simply toss thawed frozen cranberries in a little sugar until coated and add to the cupcakes.