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Cranberry and MILKYBAR Mini Muffins

These super cute Mini Muffins are packed full of cranberries and MILKYBAR chunks! They're the perfect dinner party accompaniment to share with family and friends!

Serving : 24

1 Muffin per serving

Each serving contains:


of an adult’s Reference Intake (RI)*
Energy per 100g:1836kJ/439kcal

*Reference Intake of an average adult (8400kJ/2000kcal). Portions should be adjusted for children of different ages.

You'll need:

  • 110g Stork
  • 110g Caster sugar
  • 2 Large eggs
  • 1/2 Tsp Vanilla extract in cake batter
  • 110g Self raising flour
  • 90g Milkybar
  • 15g Freeze dried cranberries for cake batter
  • 125g Softened unsalted butter
  • 250g Icing sugar
  • 1 Tsp Vanilla extract in Icing
  • 3 Tbsp Milk
  • 12g Freeze dried cranberries to sprinkle on top

Tips to involve little Farmers

To avoid the icing coming out of the wrong end of the piping bag, tie an elastic band around the top!


  • 1

    Heat the oven to 180C/160C fan/gas 4 and fill a 24 mini muffin tray with cases.

  • 2

    Using a stand mixer, beat together the stork and caster sugar until pale and fluffy.

  • 3

    Then, one at a time, whisk in the eggs until fully incorporated. (If it curdles don’t worry, when you add the flour it will be fine.)

  • 4

    Add in your vanilla extract and self-raising flour. Whisk until just combined.

  • 5

    Cut your Milkybar block and dried cranberries into small chunks and gently fold them in with a spatula.

  • 6

    Spoon the batter into your cupcake cases.

  • 7

    Bake for 13-15 minutes, until they spring back when touched and a skewer comes out clean.

  • 8

    Leave to cool completely on a cooling rack.

  • 9

    To make the icing, firstly whisk the softened butter until soft and pale.

  • 10

    Then, add in the vanilla extract and icing sugar, in several increments.

  • 11

    Whisk together until smooth.

  • 12

    If needed, whisk in 3 tbsp milk to loosen the icing a little.

  • 13

    Put your icing into a piping bag with a small star nozzle.

  • 14

    Take your cooled cupcake and pipe some icing on to each one.

  • 15

    Finish your cupcakes by sprinkling some freeze-dried cranberries on top!

More Milkybar® recipes

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If you’re looking for an easy springtime bake, give these MILKYBAR Raspberry Ripple Flower Pop Tarts a go. Sweet raspberry jam is sandwiched between buttery shortcrust pastry, dusted with icing sugar and decorated with a MILKYBAR Raspberry Ripple Ice Cream Button. These lovely little pop tarts are equal measures adorable and delicious! 

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