1% low-fat buttermilk
5 Tbsp, softened
1 large egg(s)
¾ cup(s), or frozen, coarsely chopped
Semisweet chocolate chips
⅓ cup(s), , mini variety
- Preheat oven to 350°F. Line 12-cup muffin pan with paper liners.
- Whisk together flour, baking powder, baking soda, and salt in medium bowl. Combine buttermilk, vanilla, and almond extract in small bowl.
- With electric mixer on low speed, beat butter in large bowl until creamy. Gradually beat in sugar. Increase speed to medium and beat 3 minutes. Gradually beat in egg whites and egg. With mixer on low speed, beat in flour mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating until batter is smooth. Stir in cranberries and chocolate chips.
- Spoon batter into prepared muffin cups. Sprinkle with almonds. Bake until toothpick inserted into centers of cupcakes comes out clean, 20–25 minutes. Let cupcakes cool in pan on wire rack 10 minutes. Remove cupcakes from pan and cool completely on rack.
- Per serving: 1 cupcake