Microwave Cherry Cranberry Cupcakes – Gluten Free

Microwave Cherry Cranberry Cupcakes are a quick and easy gluten free dessert.  This moist, colourful cake decorated to suit the season, is a great addition to any holiday dessert tray.

This festive treat is dusted with coloured sugar and some with Christmas candies.  Decorate to suit your own tastes and the occasion.

Baking in the microwave helps keep this gluten free recipe nice and moist.  The quick baking time also helps if you need a last minute dessert!

Enjoy the contrast of sweet cherries and tart cranberries in these Microwave Cherry Cranberry Cupcakes. 

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Cherry Cranberry Cupcakes I cracked 3 large eggs and separated the yolks and whites into two separate bowls.

I put the yolks in a larger bowl since the cake mix and whipped whites would be added to them.

I used an electric hand mixer to beat the egg whites.

Once the whites formed soft peaks I stopped beating them.  I set the egg whites aside until needed.

Then I used the electric hand mixer to beat the egg yolks until foamy.

Next I added the cake mix, a bit of baking powder and one can of cherry cranberry pie filling to the bowl with the egg yolks.

I used the electric hand mixer on low speed to beat the batter just until the ingredients were combined.

Then I scraped the sides of the bowl with a large rubber spatula and made sure all the ingredients were incorporated.

Once the cake mix was all blended in, I folded in the egg whites that I had beaten earlier.

When the egg whites were fully incorporated in the batter I greased a silicone muffin pan.

I filled the muffin cups 3/4 full with the batter.  They cook best if you leave the center two holes empty and only fill the ones around the outside.  I found that out after the first batch.

Once the pan was ready I set it in the microwave and used Power Level 8 or 80% power for 4 minutes and 30 seconds.  My microwave is 1200 watts.

Once the microwave turned off I removed the muffin pan.

I let the cupcakes cool for a couple minutes before popping them out to finish cooling on a cooling rack.

I also made some of the cupcakes in liners to experiment.  They worked well as long as I left the center two holes empty.

Once the Cherry Cranberry Cupcakes were completely cooled I frosted them with some vanilla icing.

Then I decorated them for the festive season.  You can decorate them however you choose.  They would also be a perfect treat for Valentine’s Day.

Microwave Cherry Cranberry Cupcakes are the perfect ending to a holiday meal!

This gluten free recipe creates a light, moist, colourful cake with bursts of cherry and cranberry flavours.  Its festive colour adds a flair to the holiday season.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here Are More Cakes You Will Love…

Microwave Cherry Cranberry Cupcakes are a quick and easy gluten free dessert.  This moist, colourful cake decorated to suit the season, is a great addition to any holiday dessert tray.

Yield: 18

Microwave Cherry Cranberry Cupcakes - Gluten Free

Microwave Cherry Cranberry Cupcakes are a quick and easy gluten free dessert.  This moist, colourful cake decorated to suit the season is a great addition to any holiday dessert tray.

Microwave Cherry Cranberry Cupcakes are a quick and easy gluten free dessert.  This moist, colourful cake decorated to suit the season, is a great addition to any holiday dessert tray.

Prep Time 8 minutes
Cook Time 4 minutes 30 seconds
Total Time 12 minutes 30 seconds

Ingredients

  • 425g Betty Crocker Gluten Free Golden Cake Mix (15oz box)
  • 1 tsp baking powder
  • 3 eggs, large (separated)
  • 540ml cherry cranberry pie filling (20oz can)
  • 340g Betty Crocker White Icing (12oz)

Instructions

  1. Grease a microwave safe (silicone) muffin pan.
  2. Crack the eggs and separate the yolks and whites.
  3. Using an electric hand mixer beat the whites in a small mixing bowl until soft peaks form. Set aside.
  4. Beat the yolks in a mixing bowl and then add the cake mix, baking powder and can of pie filling. Beat to combine with electric hand mixer.
  5. Finish combining ingredients with a large spatula.
  6. Fold the beaten egg whites into the cake batter.
  7. Scoop into muffin pan filling each about 3/4 full. Fill only the the outside holes and leave the two middle ones empty.
  8. Place in microwave and bake on Power Level 8 or 80% for 4 minutes and 30 seconds.
  9. Remove from microwave and after a couple minutes remove cupcakes from pan and transfer to cooling rack to finish cooling.
  10. When cooled cover with frosting and decorate as desired.
  11. Enjoy!

Notes

*This recipe was tested in a 1200 watt microwave oven.

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 206Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 259mgCarbohydrates: 37gFiber: 1gSugar: 25gProtein: 2g

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