Cranberry Chocolate Chip Cupcake

Yields 12 cupcakes

5 tablespoons unsalted butter, room temperature
1/2 cup powdered sugar
1 large egg
2 tablespoons milk
3/4 cup flour
1 teaspoon baking powder
3/4 cup cranberries, fresh or frozen
1/2 cup chocolate chips

Preheat oven to 350 degrees F. Line a muffin tin with baking cups.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg and beat until well blended. Stir in the milk. Sift in the flour and baking powder and fold into the batter. Gently fold in the cranberries and chocolate chips.

Spoon the batter evenly between the baking cups and bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and cool completely.

Store in an airtight container at room temperature.