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Easy Winter Spice Cranberry Cupcakes

Name: Easy Winter Spice Cranberry Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cups whole wheat pastry flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 3/4 cup unsweetened applesauce; 2/3 cup granulated erythritol (pure erythritol, not a blended or concentrated sweetener); 2 large egg whites; 1 teaspoon vanilla extract; 1/2 cup low-fat plain Greek yogurt; 1 cup fresh or frozen cranberries (if frozen, do not thaw); 1/2 cup light cream cheese, softened; 2 tablespoons powdered erythritol (pure erythritol); 1 teaspoon vanilla extract

By Beginnerbakes Editorial TeamPublished May 2, 2026 | Updated Oct 1, 2026

American 35 mins Beginner-friendlyEasyOne BowlStep By Step

Winter spice cranberry cupcakes with a one-bowl batter and cream cheese frosting mixed separately. Cool fully before frosting.

Prep 15 min

Cook 20 min

Total 35 min

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

1 1/2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup unsweetened applesauce
2/3 cup granulated erythritol (pure erythritol, not a blended or concentrated sweetener)
2 large egg whites
1 teaspoon vanilla extract
1/2 cup low-fat plain Greek yogurt
1 cup fresh or frozen cranberries (if frozen, do not thaw)
1/2 cup light cream cheese, softened
2 tablespoons powdered erythritol (pure erythritol)
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt until well combined.
Add the unsweetened applesauce, granulated erythritol, egg whites, vanilla extract, and low-fat Greek yogurt to the dry ingredients in the same bowl.
Gently mix all ingredients together with a rubber spatula or wooden spoon until just combined; avoid overmixing to keep the cupcakes light and tender.
Carefully fold in the cranberries to evenly distribute without bursting.
Fill each cupcake liner about two-thirds full with batter to allow room for rising.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
While baking, prepare the frosting by beating the softened cream cheese, powdered erythritol, and vanilla extract in a small bowl until smooth and creamy.
Cool the cupcakes in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Spread or pipe the light cream cheese frosting on top of cooled cupcakes.
Serve immediately or refrigerate in an airtight container. The cupcakes will stay fresh for up to 3 days.