Think of a cupcake and a muffin having a baby: not as heavy as a muffin, not as light as a cupcake. Also, why does everyone forget about the cranberry after the holidays? The only place to find them is in the dried fruit or the frozen section. I used dried cranberries. The pecan tip is always toast your nuts. Cardamom ties the orange flavor to the cranberries. Last tip: don’t over mix your batter. I hope you like it.

3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sugar
1 stick butter
8 ounces vegetable oil
3 eggs
1 tablespoon orange zest
8 ounces chopped cranberries
8 ounces chopped pecans
1 teaspoon Grand Marnier
1/2 cup orange juice
3/4 cup water
1 teaspoon cardamom
Frosting:
1 brick cream cheese
1 stick butter
1 teaspoon Grand Marnier
3 to 4 cups powdered sugar
1 tablespoons orange zest

Heat oven to 350.

In bowl 1 mix flour, baking powder, baking soda, salt and cardamom.

In bowl 2 mix butter, oil, eggs, orange juice, water, and 1/2 of orange zest. 

Add bowl 2 into bowl 1. 

Add pecans and chopped cranberries.

Place cupcake liners in muffin pans.

Add batter 2/3 full.

Bake 15-17 minutes or until a toothpick comes out clean.

Let cool.

In bowl add butter and cream cheese and cream together.

Add remaining orange zest and grand Marnier and mix.

Add powdered sugar 1 cup at a time and mix.

Add powdered sugar until desired consistency.

Ask wife to pipe frosting.

Serve.