White Chocolate Cranberry Cupcakes
User Reviews
5
White Chocolate Cranberry Cupcakes
Description
These White Chocolate Cranberry Cupcakes feature fresh or frozen cranberries mixed directly into a vanilla-flavored batter created with flour, baking powder, sugar, buttermilk, and butter. The addition of white chocolate chips provides pockets of creamy sweetness amid the tartness of cranberries. Sugared cranberries garnish the cupcakes, formed by soaking cranberries in a simple syrup then rolling them in sugar until they dry with a crunchy surface. The baking process produces cupcakes with a moist, tender crumb and bursts of tart and sweet contrast throughout.
The sugared cranberry topping offers a decorative, festive finish with slight crunch and additional sweetness, making these cupcakes suitable for holiday events or any time cranberries are in season. They can be enjoyed on their own or paired with complementary frostings or whipped cream if desired.
This recipe makes 12 cupcakes, which can be divided into any desired serving size, providing flexibility for occasions of various sizes.
Ingredients
Sugared cranberries
- 2 cups water
- 3 cups granulated sugar divided
- 2 cups Cranberry frozen or fresh, whole
Cupcakes
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup granulated sugar
- 2 large egg
- 1/2 cup butter softened to room temperature, unsalted
- 1 1/2 tsp vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups cranberries chopped, fresh
- 1/2 cup white chocolate chips
White chocolate buttercream
- 12 oz white chocolate chips
- 1 cup butter softened to room temperature, unsalted
- 3 cups powdered sugar
Instructions
Make the sugared cranberries
- To a saucepan, add water and 2 cups of the sugar. Heat over MED LOW and let simmer for about 3 minutes, or until all the sugar is dissolved, making a simple syrup.
- Let the syrup mixture cool for 5-10 minutes. Add the remaining 1 cup of sugar to a bowl or rimmed plate.
- Add cranberries to the semi-cooled syrup, and let sit for at least 2 hours, or transfer to an airtight container and refrigerate overnight.
- Drain the cranberries, then roll them in the sugar in the bowl (or plate). Set berries aside to dry for at least an hour.
Make the cupcakes
- Preheat oven to 350°F and line a standard muffin pan with cupcake liners. Set aside.
- To a large mixing bowl, add the flour, baking powder, salt, and granulated sugar. Whisk together to combine.
- Add the softened eggs, butter, vanilla, and buttermilk. Beat together with a hand mixer until just combined and smooth, with no flour streaks remaining.
- Stir in the chopped cranberries and white chocolate chips.
- Transfer batter to prepared cupcake liners, filling them about 2/3 of the way full.
- Bake in preheated oven for 20-22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Remove from the oven and let cool in the pan for 5-7 minutes, then transfer to a cooling rack to continue cooling completely.
Make the buttercream frosting
- Melt the white chocolate chips in a microwave-safe bowl on 50% power, in 20-30 second intervals, stirring in between each interval, until just melted and smooth.
- In a mixing bowl, add butter and beat with a hand mixer until creamy. Pour in the melted white chocolate, mixing until smooth.
- Add the powdered sugar, beating until frosting is smooth and fluffy.
Assemble the cupcakes and serve
- Transfer frosting to a piping bag fitted with your desired tip (the one I use is a closed star tip), and pipe frosting onto cooled cupcakes. ** Alternately you can transfer the frosting to a releasable plastic bag, and snip the corner off. This won't give you the texture shown in the photos, but is easy and you don't need special tools. **
- Top the frosting with a few sugared cranberries and a sprig of fresh rosemary (purely for garnish and decoration - and optional).
Notes
- This recipe yields 12 cupcakes, which can be portioned to suit your needs or occasion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 826 kcal
% Daily Value*
| Calories | 826kcal | 41% |
| Carbohydrates | 126g | 42% |
| Protein | 5g | 10% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 101mg | 34% |
| Sodium | 111mg | 5% |
| Potassium | 239mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 115g | 230% |
| Vitamin A | 799IU | 16% |
| Vitamin C | 4mg | 4% |
| Calcium | 129mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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