Cranberry White Chocolate Cupcakes
Whip up a batch of these festive Cranberry White Chocolate Cupcakes for your holiday celebration! Moist and fluffy vanilla cupcakes are studded with sugared cranberries and topped with a silky white chocolate buttercream frosting. You’ll love the contrast of flavors and textures in this fun dessert recipe!
Hey how’s your holiday season going? Are you done your shopping yet? Is your house all decorated? I’m getting there, bit by bit. We put up our tree on the Sunday after Thanksgiving, and I’ve got the stairway just about done. Next is the mantle, then we’re hosting a family brunch for Hanukkah this weekend, and then I’m just going to bang out all the gift shopping (hopefully) in a matter of days. It’s not ideal, I know, but if I have a list then I can usually knock it all out in a hurry.
It’s getting down to the wire, and thanks to a scheduling error on my part, this is going to be a three-post week. I was thinking I’d be sharing a kick-a$$ cookie recipe yesterday, but evidently I had my dates mixed up and that will come later in the week. Along with a kick-a$$ cheesecake recipe. So stay tuned!
For now, I’m happy I had these little gems patiently waiting in the wings!
I made them on a whim. I just wanted something wintry and beautiful. They did not disappoint! In fact, I loved them even more than I anticipated.
There is just something about those sugared cranberries! I just love their sweet-tart, juicy crunch. And, along with this incredibly silky-smooth, rich yet whisper-light white chocolate Swiss buttercream… perfection! The contrast of flavors and textures just can’t be beat.
These beauties started with my favorite vanilla cupcake recipe. It’s moist, fluffy, full of rich vanilla flavor, and it all comes together in one bowl. I was fresh out of Greek yogurt, so I subbed in buttermilk and it worked like a dream. The cranberries were sugared the day before (they keep in the fridge for about a week), and after I scooped the batter, I decided to add a few right in. I filled the cups halfway, dropped about 4 or 5 right in, and then tucked them in under a blanket of more batter.
After they’re cool, you can swirl on that satin-y buttercream, and garnish with a few more sugared cranberries. Don’t they just look so perfect for a Christmas party? Or even for New Years, I think they’d be great.
If you’re looking for something fun and different to treat your friends and family to this season, you can’t go wrong with this recipe! I hope you’ll give it a try- it’s just so perfect for this time of year!
…got questions on the frosting? I bet you they’re answered in this HIGHLY comprehensive Swiss Meringue Buttercream post! Click on over to learn lots more!
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Cranberry White Chocolate Cupcakes
Ingredients
For the Sugared Cranberries
- 1/2 cup (125 ml) water
- 1/2 cup (100 g) sugar,, plus extra for coating
- 12 ounces (340.2 g) fresh cranberries, (1 bag)
For the Cranberry Vanilla Cupcakes
- 1 1/2 cups (187.5 g) cake flour
- 3/4 cup (93.75 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 1/2 teaspoons (1.5 teaspoons) baking powder
- 3/4 teaspoon (0.75 teaspoon) baking soda
- 3/4 teaspoon (0.75 teaspoon) kosher salt
- 3/4 cup (170.25 g) unsalted butter, (1 1/2 sticks), softened
- 3 large eggs
- 1 cup (240 ml) buttermilk
- 1 1/2 teaspoons (1.5 teaspoons) vanilla extract
- 2 cups (200 g) sugared cranberries, (approx.)
For the White Chocolate Swiss Meringue Buttercream
- 4 egg whites
- 1 1/3 cups (266.67 g) granulated sugar
- 1 1/3 cup (302.67 g) unsalted butter, (2 sticks + 6 tablespoons), softened but cool
- 3/4 teaspoon (0.75 teaspoon) vanilla extract
- 6 ounces (170.1 g) white chocolate,, melted and cooled slightly
Instructions
To Make the Sugared Cranberries:
- Place the water and sugar in a medium pot, and place over medium-low heat.
- Bring to a low simmer, stirring, just until the sugar is completely dissolved.
- Remove from heat and cool for 15 minutes.
- Toss the cranberries in the simple syrup, to coat.
- Drain the cranberries, and spread in single layer on a wire rack.
- Allow to dry for about 1 hour, or until no longer wet but sticky to the touch.
- Roll in additional granulated sugar to coat. (Sugared cranberries can be stored in the refrigerator, in an airtight container, for up to a week.)
To Make the Cranberry Vanilla Cupcakes:
- Preheat the oven to 350 degrees F, and line two cupcake pans with papers.
- Place the flours, sugar, baking powder, baking soda, and salt in a medium bowl and whisk to combine.
- Add the butter and mix on medium-low speed, until the mixture resembles damp sand.
- Stir in the eggs, one at a time, until fully incorporated.
- Add the buttermilk and vanilla, and beat on medium-high speed for about 1 minute, to aerate the batter and strengthen the cake's structure.
- Fill each well of the cupcake pan about half full with batter, then drop 4-5 sugared cranberries in, and top with more batter (they should be no more than 2/3 full).
- Bake for 16-20 minutes, or until the cake springs back when gently pressed and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool completely, then top with White Chocolate Swiss Meringue Buttercream.
To Make the White Chocolate Swiss Meringue Buttercream:
- Place the egg whites and sugar in a large metal bowl, set the bowl over a pot of simmering water, and whisk together until the mixture looks thin and opaque, and the sugar has completely dissolved (it should no longer feel gritty when rubbed between the thumb and forefinger).
- Remove the bowl from the heat, and whip on high speed (using a whisk attachment) until completely cooled. (There should be no hint of warmth when you press your palm against the side of the bowl.)
- Whip in the butter, a tablespoon at a time, until thick and fluffy. If it begins to look curdled, continue to whip until it comes back together, before adding in remaining butter. If the frosting seems runny, refrigerate for 10-20 minutes, then re-whip.
- Stir in the vanilla and melted chocolate. Transfer the frosting to a piping bag fitted with a 1M tip, and pipe large swirls of frosting on the cupcakes. Garnish with more sugared cranberries.
Beautiful! And the cranberries look like their covered in frost- Love the look of them!
I’m back with another question Allie. Can we use just regular flour instead of cake flour?
Hey Simona! You probably can, but I really love the way cake flour works in this recipe. It makes the texture more soft & fluffy. But regular should work in a pinch!
I was in a pinch last night for sure 🙂 but they came out great. Another question: what kind of white chocolate do you use? Chocolate chips or chocolate bar? And since the cranberries season is passed, I used raspberries. They worked great :-).
Ooh that sounds fantastic! Raspberries and white chocolate- yum! As for your question, I prefer to use a bar (chopped) any time it needs to be melted. Chips tend to have added stabilizers that help them keep their shape, but prevent them from melting smoothly. They’re great for cookies though!
I just skipped the chocolate altogether because I only had chocolate chips and they were too sweet. The buttercream was a tad sweet for me even though I put less sugar than the recipe calls for and I didn’t add the chocolate. But you were right about the cake flour- the regular flour made the cupcakes be not too moist two days after I made them.
I will add real chocolate next time I make them- they were a hit anyway at the party I took them to. You can see them on my Instagram fee, I tagged you on the picture. Thank you for a great recipe Allie.
I can picture a beautiful cheesecake with those sugared cranberries on top and around it. Mmmmmmmm.These cupcakes look divine, perfect for the holidays.
Thank you Simona! There are so many great uses for those beautiful sugared cranberries!
These cupcakes are sooo beautiful and I love those sugared cranberries! Totally not done with my holiday shopping, I need to get on that
Ok now I don’t feel quite so bad. Still haven’t started lol! Thank you so much for dropping by and for the sweet compliment! Happy holidays!
They sound delicious Allie, and look totally gorgeous! Those sugared cranberries!!
Thanks Mary Ann! I just can’t get enough sugared cranberries lately!
We are 80% done with our gift shopping – I can’t believe how quickly December is flying by! These cupcakes are so beautiful, Allie! I love the cranberry and white chocolate combo!
Oh my gosh you are putting me to shame!! I am busy with everything BUT the shopping- I think I need to get my priorities straight! You are a shining star! Thank you so much for the sweet comment, Kelly!
Sometimes life gets in the way and cookies have to be temporarily pushed to the side. I’ll be right here waiting for their arrival, along with the cheesecake. These cupcakes are stunning in a classic, timeless way. They’re the little black dress of cupcakes. Love ’em! Don’t worry, you’re not the only one behind. I just decorated my tree this morning.
Ah you are making me feel better! December needs to slow down! Thank you so much for your patience with me, Jennie! And for the sweet comment. Happy Friday!
These are gorgeous! Love the pop of color from the sugared cranberries 🙂
Thank you so much Medha! I agree- those sugared cranberries are so pretty and delicious!
Oh Allie, these cupcakes are everything that’s right in the world! They are absolutely beautiful! Pinned!
You are too sweet Jessica! Thank you so much- that is the best compliment ever!
These are really beyond beautiful! I love me some pretty cupcakes and white chocolate with cranberries are great together.
It really is such a great compliment. No wonder the combo is so popular! Thank you Zainab and have a great weekend hon!
These are just so darling!! In love!
Thank you so much sweetie! Hope you’re feeling better 🙂
Just beautiful, Allie, as usual, and so ‘luxurious-looking’ and elegant for the holiday season! The sugared cranberries just look stunning against that delicious-sounding choc meringue buttercream. Hope you get all your shopping done on time. I’m desperate to get our tree up, but trying to find a spare moment isn’t so easy!
Girl I hear you! I think I’m trying to do TOO MANY things and I need to just chill out and do what’s most important: shopping! Lol… thanks so much for the sweet compliment! Have a great weekend Helen!
White chocolate and cranberries go so well together! The sweet and sour combo is divine, and these cupcakes are gorg! Pinned!
Thank you so much Taylor! I couldn’t agree more. Thanks for the pin and I hope you have a great weekend. xo
So beautiful, Allie! And so festive for the holidays. I love how sugared cranberries make everything more pretty.
They really do, don’t they? I just can’t seem to get enough of them this year. Thanks so much Naomi!
These are the perfect cupcakes for the holidays!!! love the sugared cranberries!!!!
Thank you so much Alice! I love them too 🙂
These white cupcakes with the gorgeous pops of red just make me happy! They certainly are wintery and beautiful, and I can’t believe I haven’t ever made sugar cranberries yet. I know I would love them, and need to fix that fast. Can’t wait to see the kick a$$ cookies and cheesecake!
Hehe! I think you would love them too Marcie! My son eats them by the handful. They’re like a crunchy sourpatch candy!
Those look just divine! Such wintery little cakes. Love the sugared cranberries on top, those are a perfect decoration 🙂
Thank you so much June! I loved the sugared cranberries- they give such a great texture!
Man, December is just flying by! These cupcakes are so lovely, they just make me wanna go out and buy all the cranberries so I can roll them in sugar and make them beautiful. 🙂
Isn’t it though?? It’s crazy. I can’t keep up! Thanks so much Roxana and I hope you’re enjoying!