These cranberry cupcakes are a simple yet sparkly dessert that will spruce up your holiday dessert spread and impress your guests. Decorated with White Chocolate Buttercream Frosting.
Course Dessert
Cuisine American
Keyword candied, cranberry, cupcakes, frosting, sugared, white chocolate
Prep Time 1 hourhour
Cook Time 22 minutesminutes
Inactive 8 hourshours
Total Time 9 hourshours22 minutesminutes
Servings 12cupcakes
Calories 728kcal
Ingredients
Sugared Cranberries
3cupsgranulated sugar
2cupswater
2cupswhole cranberriesfrozen
Cranberry Cupcakes
1cupall-purpose flour
¾cupgranulated sugar
2teaspoonsbaking powder
¼teaspoonsalt
½cupbuttermilk
½cupbutterunsalted - softened
2large eggs
1 ½teaspoonvanilla extract
1 ½cupscranberriesfresh - chopped
½cupwhite chocolate chips
White Chocolate Buttercream
12ozwhite chocolate chips
1cupbutterunsalted - room temperature
3cupsconfectioner's sugar
Instructions
Sugared cranberries
In a small pot add the water and 2 cups of sugar. Let simmer for 3 minutes or until the sugar is dissolved.
Allow the mixture to cool for 5-10 minutes, then add the frozen cranberries.
Submerge the cranberries in the syrup, and let sit for at least 2 hours or store in a container and refrigerate overnight.
Drain the berries from the syrup, and roll them in additional granulated sugar. Then set them aside to dry for an hour for best results.
Cupcakes
Preheat the oven to 350 degrees fahrenheit and line a 12-count cupcake tin with cupcake liners.
In a large mixing bowl add the flour, sugar, baking powder, and salt. Whisk together.
Add the softened buttermilk, butter, eggs, and vanilla extract. Mix together until completely combined and smooth.
Fold in the chopped cranberries and white chocolate chips.
Fill each cupcake liner ⅔ of the way full. Bake for 20-22 minutes or until an inserted toothpick can come out clean.
Remove from the oven and allow to cool for 10 minutes before transferring the cupcakes to a cooling rack.
White chocolate buttercream
Melt the white chocolate chips in a small bowl in the microwave and set aside.
In a medium mixing bowl, beat the butter until smooth.
Slowly pour the melted chocolate in until combined with butter.
With the mixer on medium speed, slowly add the confectioner's sugar until completely combined. The buttercream should be smooth and fluffy.
Transfer the buttercream to a piping bag, and frost the cupcakes.
Top with the sugared cranberries, and a sprig of rosemary for a festive look if desired.