- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/4 cup unsweetened cocoa powder, sifted
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 egg
- 3/4 cup applesauce
- 1/4 cup butter, melted
- 1/2 cup dried cranberries
- 1 cup confectioners' sugar
- 4 1/2 teaspoons milk
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine the flour, sugar, cocoa powder, baking soda, salt, cinnamon, and nutmeg in a bowl. In another bowl, whisk the egg, applesauce, and melted butter; stir into dry ingredients just until combined. Fold in the cranberries. Fill greased or paper lined muffin cups two-thirds full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
- In a small bowl, combine the confectioners' sugar and milk and whisk until smooth. Drizzle icing over the cupcakes.