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White Chocolate Cranberry Poke Cupcakes
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White Chocolate Cranberry Poke Cupcakes

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!

Prep Time
10 mins
Cook Time
30 mins
Additional Time
8 hrs
Total Time
8 hrs 40 mins
Servings: 24 cupcakes
Calories: 276 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the cupcake:
  • 1 package white cake mix 2 layer cake size
  • 1 cup water boiling
  • 1 package cranberry gelatin 3 ounce, JELL-O brand
For the frosting:
  • 1 ½ packages white chocolate 6 ounce total
  • 1 package cream cheese 8 ounce, softened
  • ¼ cup butter softened, unsalted
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
For the cranberries:
  • 3 cups granulated sugar divided
  • 2 cups water
  • 2 cups cranberries fresh

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. For the cupcakes, bake cake mix according to package for 24 cupcakes. Pierce tops of cupcakes immediately after cooking.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 24 cupcakes

Amount Per Serving

Calories 276

% 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.