Cranberry Nut Cupcakes

• 1-1/2 cups fresh or frozen cranberries, coarsely chopped
• 1-1/4 cups sugar, divided
• 1/2 cup butter, softened
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon sweetened lemonade drink mix
• 1/2 teaspoon salt
• 1 cup milk
• 1 cup chopped walnuts
• 1 can (16 ounces) cream cheese frosting

1. In a small bowl, combine cranberries and 1/4 cup sugar; set aside. In a large bowl, cream butter and remaining sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, drink mix and salt; add to creamed mixture alternately with milk. Fold in walnuts and reserved cranberries.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400u0b0 for 12-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost with cream cheese frosting. Store in the refrigerator.

frozen cranberries, sugar, butter, eggs, vanilla, allpurpose, baking powder, salt, milk, walnuts, cream cheese frosting

Taken from www.tasteofhome.com/recipes/cranberry-nut-cupcakes/ (may not work)