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Recipe for Cranberry Cupcakes
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Cranberry Cupcakes

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 hour
Cook Time 22 minutes
Inactive 8 hours
Total Time 9 hours 22 minutes
Servings 12 cupcakes
Calories 728kcal

Ingredients

Sugared Cranberries

  • 3 cups granulated sugar
  • 2 cups water
  • 2 cups whole cranberries frozen

Cranberry Cupcakes

  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • ½ cup butter unsalted - softened
  • 2 large eggs
  • 1 ½ teaspoon vanilla extract
  • 1 ½ cups cranberries fresh - chopped
  • ½ cup white chocolate chips

White Chocolate Buttercream

  • 12 oz white chocolate chips
  • 1 cup butter unsalted - room temperature
  • 3 cups confectioner'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.

Nutrition

Serving: 1g | Calories: 728kcal | Carbohydrates: 148g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 11mg | Sodium: 281mg | Potassium: 201mg | Fiber: 1g | Sugar: 130g | Vitamin C: 2mg | Calcium: 156mg | Iron: 1mg | Net Carbohydrates: 117g