Festive enough for the holidays, too good not to have them year-round! These cranberry walnut cupcakes are loaded with white chocolate chips and decoratively drizzled with a white chocolate glaze.

Glazed Cranberry Cupcakes

1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

1/3 cup butter, softened
1/3 cup granulated sugar
1/3 cup brown sugar, packed light
1 large egg
1 1/4 teaspoons vanilla extract
2 tablespoons milk
1 1/4 cups chopped fresh cranberries
1/2 cup chopped walnuts
1 2/3 cups white chocolate chips - divided use

2 tablespoons vegetable shortening

1. Heat oven to 350°F (175°C). Line medium muffin cups with paper baking cups.
2. In medium bowl, combine flour, baking powder, baking soda and salt; set aside
3. In a large bowl beat butter, granulated sugar, brown sugar, egg and vanilla until light and fluffy.
4. Gradually mix flour mixture into butter mixture. Add milk and stir until just blended.
5. Stir in cranberries, walnuts and 2/3 cup chocolate chips.
6. Fill muffin cups about almost full with batter.
7. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pans to wire rack. Cool completely.
8. Meanwhile prepare glaze by placing remaining 1 cup chocolate chips and vegetable shortening into a small microwave-safe bowl and microwave at HIGH (100%) for 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time until chips are melted when stirred. Drizzle evenly over tops of cupcakes and refrigerate to set glaze.

Makes about 2 dozen cupcakes.