Ingredients

For the Cupcakes:
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup unsalted butter, room temperature
2/3 cup sugar
2 large eggs
2/3 cup plain yogurt
½ teaspoon vanilla extract
1 cup cranberry sauce
1 cup dried cranberries
18 thinly sliced pieces of turkey

For the Maple Buttercream Frosting:
Note: Depending on how fat a swirl you want on your cupcakes, you may need to double this recipe.
½ cup unsalted butter, room temperature
1 ½ cup powdered sugar, sifted
¼ cup maple syrup

Directions

For the Cupcakes:
Preheat oven to 325 F.
Whisk flour, baking powder, and baking soda in a bowl.
Beat butter and sugar in a large bowl until light and fluffy.
Beat eggs, yogurt, and vanilla into the butter/sugar mixture until blended.
Mix in cranberry sauce.
Fold in flour mixture until just combined.
Fold in dried cranberries
Place one slice of turkey in each well of the cupcake tin. Often, turkey slices will have small holes in them; make sure that any holes in the slices are not at the bottom or sides of the cupcake tin.
Spoon batter into the turkey, as shown in the photo.
Bake for 45 minutes or until a toothpick comes out clean. If you put this recipe into a normal cupcake liner sans turkey, it will bake in about 30 minutes.

For the Maple Buttercream Frosting:
Beat butter and sugar until light and fluffy.
Mix in maple syrup.

Recipe Courtesy of Stefani Pollack