4 tablespoons sugar

1 teaspoon baking powder

½ teaspoon cinnamon

2 teaspoons vanilla

2 beaten eggs

1 ½ tablespoons vegetable oil

2 teaspoons soy milk

½ cup cranberries

Preheat oven to 350 degrees F and spray the cups of a muffin tin with non stick spray. Combine gluten free flour mixture, sugar, baking powder and cinnamon together. Add vanilla, eggs, oil and milk to sugar mixture and stir together. Beat until smooth and all lumps are removed. Add cranberries and fold in. Fill each cup 2/3 to ¾ full of batter and place in oven for 20 to 25 minutes or until toothpick inserted in center of cupcake comes out clean.