Enjoy a new spin on cupcakes with this lightened-up cranberry cupcake recipe! It’s made with canned cranberry sauce and topped with a cranberry cream cheese frosting for a sweet dessert. Perfect for Mother’s Day, holiday celebrations, birthday parties, and more…

I have to admit, I’m not the biggest fan of cupcakes. My sweet tooth tends to lean more dark chocolate than cake and frosting. So, when our friends at US Cranberries reached out about doing a cranberry cupcake, I knew I was going to need some taste-testers to help me out.

Luckily, our team is always ready to try a new dish! After a couple of rounds getting the recipe just right, the team bit in and their eyes lit up – BINGO! We had it.

What makes these cupcakes special?

First, their light, fluffy and super moist thanks to the cranberry sauce. I could eat them just as they are without the cream cheese frosting. There would be no complaints on these for breakfast as a “muffin.”

Second, I love that they have a balanced sweetness. They’ve got a little, but not hit-you-in-the-face sugar sweetness that you often get with boxes or store-bought cupcakes. The average store-bought cupcake can pack around 27g of sugar! This recipe contains 11g with over half of that coming from natural sources like cranberries.

Third, I’m a sucker for cream cheese frosting and love the addition of cranberry sauce to add some flavor and turn it into a pretty pink color with no food coloring needed.

Related: Learn all about cranberries from when to buy to how to store them!

Cranberry Cupcakes Key Ingredients

The ingredients needed for these cupcakes are pretty standard, most of these items you can probably find in your pantry already. Here are a few things to keep in mind with this recipe:

• Flour: This recipe called for standard all-purpose flour. I didn’t test these using a different type of flour, so I can’t guarantee that a gluten-free flour would give you the same fluffy texture.
• Canned cranberry sauce: I used “whole cranberry sauce” but any type would do. Or if you have leftover cranberry sauce from a holiday celebration, that works too!
• Honey: You could also swap for maple syrup (for a slightly different flavor) or agave nectar
• Cream Cheese: Make sure to set this out a few hours before making the frosting so it has time to soften. It’ll make a huge difference in how easy it blends!

How many cupcakes does this recipe make?

This recipe made 16 cupcakes when I tested it at home. However, I made them at a friends house and it made 12. I think her muffin tin was slightly larger than mine. Maybe one was a “standard” size and the other wasn’t? Either way, be prepared for this recipe to make 12-16 cupcakes, depending on the side of your pan.

Related: Try our Angel Food Cupcakes with Blood Orange Frosting!

Cupcake Decorating Tips

Wanting to make your cupcakes look like they’re fresh from a cupcake shop? Go for it! Here are some tips.

Use a Piping Bag

Fill a piping bag with your frosting for that professional frosting look. Since the frosting does contain cranberry pieces, I’d use a tip with a larger opening so it doesn’t get clogged

Give these cupcakes some added flair by topping with a sugared cranberry! Here’s how to make them:

1. Thaw frozen cranberries in water or small bowl at room temperature.
2. Toss in a little sugar until coated.
3. Add to your cupcakes!

Commonly Asked Questions About Our Cranberry Cupcakes with Cream Cheese Frosting

Q: What are the main ingredients in Cranberry Cupcakes?
A: The main ingredients in Cranberry Cupcakes are all-purpose flour, baking powder, baking soda, salt, eggs, canned cranberry sauce, melted butter, honey, vanilla, and cream cheese for the frosting.

Q: How many cupcakes does the Cranberry Cupcake recipe make?
A: The Cranberry Cupcake recipe makes 12-16 cupcakes depending on the size of your muffin tin.

Q: Does the cream cheese frosting need to be refrigerated?
A: Yes, any leftovers of the Cranberry Cupcakes with cream cheese frosting should be refrigerated. Let it warm up to room temperature before eating again.

Q: What makes these cupcakes a lighter dessert?
A: These cupcakes use healthier ingredients like Greek yogurt in the frosting and have less sugar than traditional cupcakes, with only 11g per serving.

Other Sweet, but Not Too Sweet Desserts to Try

• Applesauce-Filled Carrot Muffins with Cream Cheese Frosting
• Healthy No Bake Cheesecake in Mini Mason Jars
• Chocolate Yogurt Fruit Dip
• Broiled Peaches with Greek Yogurt & Almonds
• Chocolate Zucchini Bread

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Cranberry Cupcakes with Cream Cheese Frosting

Enjoy a new spin on cupcakes with this lightened-up cranberry cupcake recipe! It’s made with canned cranberry sauce and topped with a cranberry cream cheese frosting for a sweet, but not too sweet, dessert.

Course Desserts

Cuisine American

Keyword baking, cranberries, cranberry cupcakes, cupcakes, healthier desserts

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 205kcal

Author Amanda Keefer

Equipment

• Piping Bag and Tips
• Silicone Cupcake Liners
• Muffin Pan

Ingredients

Cupcakes

• 1¼ cups all-purpose flour
• 1 tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt
• 2 large eggs
• 1 cup canned cranberry sauce
• ½ cup unsalted butter melted
• ⅓ cup honey
• 1 tsp. vanilla extract

Frosting

• 8 oz. cream cheese softened
• ½ cup plain nonfat Greek yogurt
• 2 Tbsp. canned cranberry sauce
• 1 Tbsp. honey
• 1 tsp. vanilla extract

Get Recipe Ingredients

Instructions

• Cupcakes
• Preheat oven to 350F. 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.
• Frosting
• Beat cream cheese, yogurt, cranberry sauce, honey and vanilla with an electric mixer until smooth. 
• Spread evenly on top of cooled cupcakes before serving.

Video

Notes

• The recipe makes 12-16 cupcakes, depending on the size of your muffin tin.
• Make sure to let your cream cheese soften at room temperature before making the frosting. This will make it much easier to mix.
• Refrigerate leftover cupcakes. Take out of refrigerator and store at room temperature for an hour if you want them "warmed up" for eating.

Nutrition

Serving: 1cupcake | Calories: 205kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 162mg | Potassium: 58mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 406IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 1mg

The post Cranberry Cupcakes with Cream Cheese Frosting appeared first on Healthy Family Project.

These Sheet Pan Pancakes are so easy to whip up any day of the week – no flipping required! Just pour onto a sheet pan, add your toppings and bake. Best Sheet pan pancakes ready in just 15 minutes!

Sheet pan pancakes are incredibly versatile and easy to prepare. You can pour the entire batter onto a baking sheet, creating a giant pancake that can be customized with a variety of toppings. Alternatively, you can leave it plain and let everyone add their own toppings after baking.

One of the biggest advantages of sheet pan pancakes is their convenience for meal prep. They freeze beautifully, making them a fantastic option for busy mornings. Simply pop a couple of pancakes into the toaster, and breakfast is ready in a flash!

I’ll let you in on a secret. Sometimes, I have a difficult time making pancakes. I either flip them too quickly and create a mess or wait too long, and they overcook. When I saw sheet pan pancakes pop up in my Instagram feed, I was intrigued. No flipping required? This is my kind of pancake!

So could they really be that easy? Yes, yes they can!

Ingredients for Sheet Pan Pancakes

• All-purpose flour
• Baking powder
• Salt
• Sugar
• Milk
• Egg
• Butter
• Toppings: fresh fruit, chocolate chips, nuts, etc.

Pancake Topping Ideas

• Fresh Fruit: Berries, bananas, kiwi, pineapple, you name it!
• Nuts
• Chocolate Chips
• Shredded Coconut
• Granola
• Dried Fruit

Can I use pancake mix for sheet pan pancakes?

Absolutely! We love the homemade pancake batter recipe below, but if you don’t have all the ingredients on hand or are looking to a shortcut, you can use your favorite pancake mix as well.

How to substitute for pancake mix:

• 2 cups of your favorite pancake mix
• 1 cup milk
• 2 eggs

Mix together and pour onto prepared baking sheet, top with fruit/toppings and bake as directed below.

For those seeking simple and efficient breakfast solutions, sheet pan pancakes are a must-try. Whether you’re meal prepping for the week ahead or looking for a quick and easy breakfast option for a busy morning, these pancakes are a lifesaver. Their versatility allows for endless customization, and their ease of preparation makes them a perfect fit for any kitchen. Try experimenting with different toppings, from fresh fruit and nuts to savory options like cheese and spinach. I guarantee that these sheet pan pancakes will become a staple in your breakfast routine!”

Delicious breakfast recommendations as Sheet Pan Pancakes

• Sweet Spinach Muffins
• Veggie Breakfast Burritos
• Instant Pot Spiced Pear Oatmeal
• Broccoli Cheese Crustless Quiches
• Greek Breakfast Casserole

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Sheet Pan Pancakes

These Sheet Pan Pancakes are prepped in under 10 minutes and ready to serve in 15 minutes! To make this easy breakfast you just pour onto a sheet pan, add your toppings and bake.

Course Breakfast & Brunch

Keyword breakfast, easy recipes, pancakes

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 124kcal

Author Trish James

Equipment

• Baking Sheet
• Silicone Baking Mat

Ingredients

• 1½ cups all-purpose
• 3½ teaspoons baking powder
• 1 Tablespoon sugar
• 1 teaspoon salt
• 1¼ cups milk
• 1 large egg
• 2 Tablespoons unsalted butter melted
• ½ cup sliced strawberries
• ¼ cup blueberries
• ¼ cup mini chocolate chips

Get Recipe Ingredients

Instructions

• Preheat oven to 425F. Cover baking sheet with parchment paper or Silpat and spray with nonstick cooking spray. Set aside.
• Mix flour, baking powder, sugar and salt in large bowl. Add milk, egg and butter, mix until smooth.
• Pour batter onto prepared baking sheet and smooth out into an even layer that covers the pan. Top with strawberries, blueberries and chocolate chips.
• Bake 5-7 minutes, or until cooked and golden brown. Let cool slightly before cutting into squares.

Notes

Feel free to customize with your favorite toppings or leave your sheet pan pancakes plain and let everyone add their favorite toppings after baking.

Nutrition

Serving: 1g | Calories: 124kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 677mg | Fiber: 1g | Sugar: 7g

The post Sheet Pan Pancakes appeared first on Healthy Family Project.

One of the best ways to increase the healthiness of your pancakes is to use whole-grain and high-quality ingredients. This includes bananas, which are high in fiber and can lower cholesterol levels.

A healthy breakfast is served with this easy homemade pancake recipe! Top with maple syrup or yogurt and fresh fruit, like strawberries and bananas. For a fun spin, use a cookie cutter to cut pancakes into your child’s favorite shape.

This pancake recipe is also inexpensive. For less than $5 for the entire eight servings, your family can enjoy a wonderfully healthy breakfast.

Whole-Wheat Pancakes are Healthier Than Other Pancakes

If you’re looking for a way to make a quick, healthy breakfast, these whole wheat banana crunch pancakes are where it’s at. They are less processed than other pancakes, and can be made in under 30 minutes. To make them, you’ll need a mix of whole wheat flour, eggs, and a ripe banana. Believe it or not, there’s no sugar in this recipe! Yogurt, milk, melted butter, and eggs make up the liquid in the recipe. You’ll notice there’s not even any oil in the mix!

For this recipe, you’ll need a large bowl, a pan/griddle, and a stovetop. You’ll need to cook the pancakes on medium-high heat, until the edges are golden brown and the middle is firm. Once the edges are set, flip the pancakes to cook the other side. This will take between two and four minutes, depending on the size and the cooking surface.

The Whole Wheat and Bananas in This Recipe Helps Lower Cholesterol

Whole wheat banana crunch pancakes are a tasty treat that anyone can make at home. They are low in calories and contain plenty of fiber, which prevents tummy troubles. They also contain potassium, which helps regulate blood pressure. These healthy pancakes are perfect for anyone who wants to replace one of their usual treats with something healthy but still tasty.

To make banana whole wheat pancakes, you’ll need eggs and leavenings (baking powder and soda). These are necessary to create a fluffy texture. However, you can substitute eggs with flaxseed meal – the ratio is one tbsp of flaxseed to three tbsp of water to replace an egg.

Make Your Own Granola for These Pancakes!

You could use store-bought, but homemade granola is so easy to make! It’s also cheaper, healthier, and can be altered to suit your tastes. Start by preheating an ovenr to 350 degrees Fahrenheit. Then, in a large mixing bowl you will combine:

– One cup of oats

– A half cup each of nuts and raisins

– A quarter cup each of sunflower seeds, pumpkin seeds, and honey

– One teaspoon of cinnamon

– One teaspoon of nutmeg

Finally, just spread the mixture out onto a greased baking sheet and bake about 20 minutes, or until just lightly toasted. So easy!

Can I Use Greek Yogurt?

Yes, you can trade in your basic yogurt for Greek yogurt in this recipe and still end up with delicious pancakes. Just remember that since Greek yogurt is thicker, you may need to add a little extra liquid to the batter. 

So, if you’re looking to give your pancakes a little more of a protein punch, go ahead and use Greek yogurt instead of plain. Your pancakes will thank you!

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Whole Wheat Banana Crunch Pancakes

Course Breakfast & Brunch

Keyword granola, healthy breakfast, pancakes, whole grains

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 166kcal

Author Amanda Keefer

Ingredients

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 3/4 cup plain yogurt
• 3/4 cup 1% milk
• 2 large eggs
• 2 tablespoons unsalted butter melted
• 1/2 banana thinly sliced
• 1/4 cup granola

Get Recipe Ingredients

Instructions

• Whisk flour, baking powder, baking soda and cinnamon in large bowl. Set aside.
• Whisk yogurt and milk until smooth in separate bowl. Add eggs and butter, and whisk until combined. Gently stir in banana and granola.
• Add wet ingredients to dry ingredients and gently stir until just combined. Do not overmix.
• Heat skillet over medium-high heat and spray with cooking spray. In batches, ladle batter onto skillet in small rounds (about 3-4 Tbsp. each). Cook 2-3 minutes, or until bubbles form on top of pancake. Flip and cook 2-3 minutes, or until golden brown

Nutrition

Calories: 166kcal | Carbohydrates: 23g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 158mg | Potassium: 210mg | Fiber: 3g | Sugar: 4g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg

Recipe and photography by Julia of A Cedar Spoon.

The post Whole Wheat Banana Crunch Pancakes appeared first on Healthy Family Project.

Here are 30 great Amazon must-haves that our team of moms can’t live without – from kitchen gadgets to accessories. Find something for yourself or others on this list!

I’ll admit, I love to scroll lists of “must-have” items to see if I already own any of the items listed, or if anything catches my eye as something I must actually have. I have probably purchased more items this way than I care to admit. Some here duds, others were great.

I asked the team at Healthy Family Project to send over 5 of their favorite purchases and was surprised that we all have completely different lists (although several of us can vouch for these items!)

Here are 30 Amazon must-haves (that can be to your doorstep in 48 hours) that our team absolutely loves. These are items we use every day, find ourselves reordering constantly or have changed something about our everyday life.

If you’re looking for something for yourself, a gift idea for a friend or family member, or just love scrolling lists like I do, there will probably be something on this list for you. You can also check out our Shop for even more ideas.

Rich, creamy chocolate mousse without heavy cream, eggs or cooking required? When you’re craving something sweet and decadent, this healthier Chocolate Avocado Mousse is easy to whip up for a sweet treat.

I was never a huge chocolate lover – it was always nice to have, not a must – but when I was pregnant that all changed. It may be cliche, but I really craved chocolate and that hasn’t gone away since having my daughter.

Sometimes you really want to treat yourself to something delicious and decadent, but without all the guilt and work involved. Enter this Chocolate Avocado Mousse.

Avocados give this recipe a super creamy texture minus the dairy (great if you’re lactose-intolerant!). It’s full of those heart-healthy good fats that avocados are known for.

PS – You can also make brownies with avocados. You’re welcome.

Here’s what you’ll need:

• Avocados: You’ll want these to be ripe but not too ripe. That’s the balance we’re always trying to find with avocados, right? They’re not quite ripe enough for several days then you have about 5 minutes to eat them before they’re too ripe.
• Coconut Milk: You can find coconut milk in the canned section. Whole milk can also be used if you’re not worried about keeping this recipe vegan or dairy-free.
• Cocoa powder: Regular or dark chocolate both work. I personally prefer dark chocolate, but kids will probably want regular.
• Sweetener: I used maple syrup to keep this recipe vegan, but honey or agave nectar also work well.
• Vanilla extract
• Pinch of salt
• Fresh mint and raspberries, for topping

Chocolate mousse is usually an involved process with lots of whisking, heavy cream and eggs. Some recipes call for a double-boiler to get the chocolate melted just right or way too many dirty bowls.

This busy mom with a toddler in tow has about 4 seconds to throw together a recipe before the meltdown sets in, and this recipe is perfect for that. You literally throw everything into the food processor and puree until smooth.

Prep Tip: If you think you’re done pureeing, give it a few extra seconds. You definitely want a completely smooth texture and to break up all those little avocado pieces.

You could eat it straight out of the food processor (no judgment here!), but I prefer to let it cool in the fridge for at least 30 minutes to really let the flavors set.

Then top with a little fresh mint and raspberry for an Instagram-worthy photo opp (if you have time for that sort of thing).

Commonly Asked Questions About Our Chocolate Avocado Mousse

Q: How do you make chocolate avocado mousse?
A: To make chocolate avocado mousse, blend together ripe avocados, coconut milk (or regular milk), cocoa powder, maple syrup (or honey/agave), vanilla extract, and a pinch of salt until smooth and creamy. Refrigerate for 30 minutes before serving topped with fresh raspberries and mint.

Q: What are the main ingredients in chocolate avocado mousse?
A: The main ingredients in chocolate avocado mousse are ripe avocados, coconut milk (or regular milk), cocoa powder, a sweetener like maple syrup or honey, and vanilla extract.

Q: Is chocolate avocado mousse vegan?
A: Yes, this chocolate avocado mousse recipe is vegan when made with coconut milk and maple syrup as the sweetener.

Q: Is chocolate avocado mousse gluten-free?
A: Yes, chocolate avocado mousse made with the listed ingredients is naturally gluten-free.

Q: How many calories are in chocolate avocado mousse?
A: This recipe for chocolate avocado mousse contains about 250 calories per serving.

Q: What makes chocolate avocado mousse creamy?
A: The ripe avocados provide a rich, creamy texture to the chocolate avocado mousse without using heavy cream or eggs.

Q: What are some alternative toppings to add to this chocolate avocado mousse?
A: You could add a bunch of different toppings including:

• Shaved or grated dark chocolate
• Toasted nuts like almonds, pecans or walnuts
• Coconut flakes or shredded coconut
• Fresh berries like strawberries or blueberries
• Cacao nibs for a crunch
• A dollop of whipped cream or coconut whipped cream
• A drizzle of caramel or chocolate sauce

Q: What are the benefits of eating avocados?
A: Avocados are loaded with healthy monounsaturated fats that can help lower bad cholesterol levels. They are an excellent source of fiber to aid in digestion. Avocados provide nutrients like potassium, vitamin C, vitamin E, vitamin B6, niacin and folate. The healthy fats and fiber in them can increase feelings of fullness and help with weight management as well. If that wasn’t enough, avocados contain antioxidants like lutein and zeaxanthin that are good for eye health, and they provide anti-inflammatory benefits and may help prevent certain cancers. Finally, avocados can help absorb nutrients from other plant foods when consumed together.

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Chocolate Avocado Mousse

Rich, creamy chocolate mousse without heavy cream, eggs or cooking required? When you’re craving something sweet and decadent, this healthier Chocolate Avocado Mousse is easy to whip up for a sweet treat.

Course Desserts

Keyword avocado, chocoalte, dessert

Prep Time 10 minutes minutes

Additional Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 250kcal

Author Amanda Keefer

Equipment

• Food Processor

Ingredients

• 2 ripe avocados
• ¼ cup coconut milk
• 2 Tbsp. cocoa powder
• 4 Tbsp. maple syrup
• ½ tsp. vanilla extract
• Pinch of salt
• 12 raspberries
• Fresh mint leaves

Get Recipe Ingredients

Instructions

• Add avocados, milk, cocoa powder, maple syrup, vanilla and salt to food processor. Blend until smooth and creamy.
• Divide between 4 bowls and refrigerate 30 minutes.
• Top with fresh mint and raspberries.
  
  

Nutrition

Calories: 250kcal | Carbohydrates: 24g | Protein: 4g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 12mg | Potassium: 674mg | Fiber: 10g | Sugar: 10g | Vitamin A: 149IU | Vitamin C: 12mg | Calcium: 42mg | Iron: 2mg

The post Chocolate Avocado Mousse appeared first on Healthy Family Project.