Cranberry Cupcakes Recipe
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Additional Time
1 hr 30 mins
-
Total Time
2 hrs 10 mins
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Servings
12 cupcakes
-
Calories
483 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Cranberry Cupcakes Recipe
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Cranberry Cupcakes are perfectly festive for the holidays! Filled with cranberries, then topped with sugared cranberries and buttercream.
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Ingredients
For the Sugared Cranberries
- ½ cup water
- 1½ cups granulated sugar divided
- 2 cups cranberries fresh or frozen
For the Cupcakes
- ½ cup milk whole
- ½ cup vegetable oil
- 2 egg large
- 1 teaspoon vanilla extract pure
- 1 cup granulated sugar
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup cranberries fresh or frozen
For the Buttercream
- ½ cup butter room temperature (1 stick, unsalted
- 2¼ cups powdered sugar
- 1 teaspoon vanilla extract pure
Instructions
For the Sugared Cranberries
- Add the water and ½ cup granulated sugar to a medium saucepan set over medium heat. Cook until the sugar has dissolved.
- Remove the pan from the heat and add the cranberries. Toss to combine.
- Use a slotted spoon to remove the cranberries from the syrup and place them on a parchment or silpat lined baking sheet.
- Allow the cranberries to dry for 45 minutes.
- Then, sprinkle over the remaining cup of sugar and toss the cranberries until they are coated evenly. Allow them to set for an additional 45 minutes before using.
For the Cupcakes
- Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
- In a large bowl, whisk the milk, vegetable oil, eggs, and vanilla together.
- Add the sugar and whisk to combine.
- Add the flour and baking powder and mix just until no large lumps of flour remain.
- Add the fresh cranberries and fold them gently into the batter.
- Divide the cake batter between the cupcake tin wells, filling each one with about ¼ cup of batter.
- Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and cool completely before frosting.
For the Buttercream
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is smooth, about 30 seconds.
- With the mixer on low speed, slowly add the powdered sugar.
- Once all of the powdered sugar has been incorporated, add the vanilla extract.
- Turn the mixer to high speed and beat for 1-2 minutes, or until the frosting is light and fluffy.
- Transfer the buttercream to a piping bag and frost the cooled cupcakes as desired. Garnish with sugared cranberries and serve.
Notes
- Storage: Store cranberry cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1cupcake
Calories
483kcal
(24%)
Carbohydrates
80g
(27%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.4g
(20%)
Cholesterol
49mg
(16%)
Sodium
53mg
(2%)
Potassium
67mg
(1%)
Fiber
1g
(4%)
Sugar
65g
(130%)
Vitamin A
307IU
(6%)
Vitamin C
4mg
(4%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 483kcal | 24% |
| Carbohydrates | 80g | 27% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 49mg | 16% |
| Sodium | 53mg | 2% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 65g | 130% |
| Vitamin A | 307IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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