1. Add cranberries to a food processor and coarsely crush them. Keep aside.
2. Mix flour + baking powder + salt together and keep aside.
3. In a large bowl, add sugar + butter and beat well until light and fluffy.
4. Add flour mixture and evaporated milk to the sugar mixture and beat well again until well mixed. Finally stir in the cranberries.
5. Line a muffin pan with paper cups and fill each cup with the prepared batter up to 3/4 level.
6. Preheat oven to 350 F and place the muffin pan on center rack. Bake for 30 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
7. Let the cupcakes cool completely and enjoy just the way they are or with some of your favorite icing.

Recipe and Image courtesy: Trendy Relish