Cranberry-Vanilla Bean Simple Syrup:

Ingredients

• 1 cup water
• 1 cup granulated sugar
• 1 cup fresh cranberries
• 1 tablespoon of vanilla bean paste

Lemon Thyme Cupcakes

Ingredients

• Duncan Hines Signature Perfectly Moist Lemon Supreme Cake Mix, 15.25 oz
• 1 cup whole milk
• 1/3 cup butter, room temp
• Juice of one small lemon
• 1 tablespoon fresh thyme (stems removed)-- plus extra for garnish

For Garnish:

1 teaspoon lemon zest + fresh thyme *optional*

Whipped Cranberry Vanilla Buttercream Frosting

Ingredients

• 4 cups powdered sugar (455 grams), sifted after measuring
• 1 cup salted butter (2 sticks) at room temperature
• 1/4 cup cranberry-vanilla bean syrup *see recipe*
• 1/4 cup heavy whipping cream
• 2 teaspoons vanilla bean paste

Cranberry-Vanilla Bean Simple Syrup:

Instructions

1. In a medium saucepan, combine 1 cup of water, 1 cup of sugar, 1 cup of fresh or frozen cranberries.
2. Bring the mixture to a boil; once it starts to boil, reduce the heat to low and allow it to simmer for around 10 minutes until the cranberries burst and the mixture thickens. Let the mixture cool for a while.
3. Strain the mixture into a bowl using a strainer, pressing the cranberries with a wooden spoon or spatula to extract as much juice as possible.
4. Add 1 tablespoon of vanilla bean paste to the strained mixture and stir. Let the mixture cool down, pour into a mason jar once cooled, and refrigerate until needed.

Lemon and Thyme Cupcakes

Instructions:

1. Preheat the oven to 350F. Line two 12-cup cupcake pans with cupcake liners.
2. Lightly grease the liners with baking spray.
3. In a large bowl, whisk together the entire contents of the cake mix: 1 cup of whole milk, 1/3 cup of room temperature butter, and juice of one lemon.
4. Once mixed, fold in the 1 tablespoon of fresh thyme leaves.
5. Fill the cupcake liners about two-thirds full with batter.
6. Bake for 16- 17 minutes, or until a toothpick or fork inserted in the center of the cupcake comes out dry with a few crumbs clinging to it. Let the cupcakes cool completely before frosting.
7. To assemble the cupcakes: Frost the cooled cupcakes with Whipped Cranberry Vanilla Bean Buttercream Frosting — Garnish with thyme and lemon zest. Store in the refrigerator until serving.

Whipped Cranberry Vanilla Buttercream Frosting

Instructions

1. Mix all of the ingredients on low speed in the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer until it starts to come together.
2. Increase speed to high and beat for 4-5 minutes until the frosting is fluffy, pausing once or twice to scrape the bowl.