White Chocolate Cranberry Poke Cupcakes
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
8 hrs
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Total Time
8 hrs 40 mins
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Servings
24 cupcakes
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Calories
276 kcal
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Course
Baked Goods
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Cuisine
American
White Chocolate Cranberry Poke Cupcakes
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Looking for a refreshing dessert this holiday season? Make a batch of these White Chocolate Cranberry Poke Cupcakes. Sugared cranberries add the finishing touch to these heavenly Christmas cupcakes!
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Ingredients
For the cupcake:
- 1 package white cake mix 2 layer cake size
- 1 cup boiling water
- 1 package JELL-O Cranberry Flavor Gelatin 3 ounce
For the frosting:
- 1 ½ packages White chocolate bars 6 ounce total
- 1 package cream cheese, softened 8 ounce
- ¼ cup unsalted butter softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
For the cranberries:
- 3 cups granulated sugar divided
- 2 cups water
- 2 cups fresh cranberries
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Instructions
- For the cranberries, combine 2 cup of the sugar with water in a small saucepan. Heat over low heat, and stir until sugar dissolves. Do not bring to a boil. Remove from heat as soon as sugar is dissolved. In a large bowl, add cranberries. Top with sugar syrup and refrigerate 8 hours or overnight.
- After it has soaked for at least 8 hours, drain off syrup completely and allow to sit in strainer for at least 15 minutes. Pour remaining 1 cup sugar in a large ziploc bag, add cranberries and shake. Empty contents of bag onto a wire rack (with foil underneath to catch the mess). Let cranberries dry for at least an hour. Store in refrigerator until ready to garnish cupcakes.
- For the cupcakes, bake cake mix according to package for 24 cupcakes. Pierce tops of cupcakes immediately after cooking.
- Combine boiling water with JELL-O gelatin, stir until dissolved. Spoon gently over cupcakes, allowing to sink into fork holes. Refrigerate at least 2 hours or overnight.
- For the frosting, melt chocolate according to package directions. Beat cream cheese and butter in a large mixing bowl for about 4-5 minutes, until fluffy. Add melted chocolate, vanilla, and powdered sugar. Beat for another 2-3 minutes until fluffy.
- Pipe onto cupcakes and garnish with sugared cranberries. ENJOY!
Notes
- I made my cupcakes at the same time as the sugared cranberries. Then refrigerated both overnight. Technically the cupcakes only need about an hour or two in the fridge, but if you want to make them the night before, it works great!
- Keep your frosted cupcakes in the refrigerator until ready to serve. The frosting may harden slightly, but it will taste amazing!
Nutrition Information
Show Details
Calories
276kcal
(14%)
Carbohydrates
60g
(20%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Cholesterol
7mg
(2%)
Sodium
172mg
(7%)
Fiber
1g
(4%)
Sugar
50g
(100%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 60g | 20% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 7mg | 2% |
| Sodium | 172mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
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