For the Sugared Cranberries

Cup of Yum
1. Add the water and ½ cup granulated sugar to a medium saucepan set over medium heat. Cook until the sugar has dissolved.
2. Remove the pan from the heat and add the cranberries. Toss to combine.
3. Use a slotted spoon to remove the cranberries from the syrup and place them on a parchment or silpat lined baking sheet.
4. Allow the cranberries to dry for 45 minutes.
5. Then, sprinkle over the remaining cup of sugar and toss the cranberries until they are coated evenly. Allow them to set for an additional 45 minutes before using.

For the Cupcakes

1. Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
2. In a large bowl, whisk the milk, vegetable oil, eggs, and vanilla together.
3. Add the sugar and whisk to combine.
4. Add the flour and baking powder and mix just until no large lumps of flour remain.
5. Add the fresh cranberries and fold them gently into the batter.
6. Divide the cake batter between the cupcake tin wells, filling each one with about ¼ cup of batter.
7. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cupcakes to a wire rack and cool completely before frosting.

For the Buttercream

1. Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is smooth, about 30 seconds.
2. With the mixer on low speed, slowly add the powdered sugar.
3. Once all of the powdered sugar has been incorporated, add the vanilla extract.
4. Turn the mixer to high speed and beat for 1-2 minutes, or until the frosting is light and fluffy.
5. Transfer the buttercream to a piping bag and frost the cooled cupcakes as desired. Garnish with sugared cranberries and serve.