Cranberry White Chocolate Cupcakes

5 stars (2 ratings)

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!

Prep Time45

Cook Time35

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: cranberry, Cupcakes, white chocolate

Servings: cupcakes

Calories: 337kcal

Ingredients

For the Sugared Cranberries

1/2 cup water
1/2 cup sugar, plus extra for coating
12 ounces fresh cranberries (1 bag)

For the Cranberry Vanilla Cupcakes

1 1/2 cups cake flour
3/4 cup all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup unsalted butter (1 1/2 sticks), softened
3 large eggs
1 cup buttermilk
1 1/2 teaspoons vanilla extract
2 cups sugared cranberries (approx.)

For the White Chocolate Swiss Meringue Buttercream

4 egg whites
1 1/3 cups granulated sugar
1 1/3 cup unsalted butter (2 sticks + 6 tablespoons), softened but cool
3/4 teaspoon vanilla extract
6 ounces white chocolate, melted and cooled slightly

US Customary - Metric

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.

Notes

Note: you may have extra sugared cranberries left over.

For lots more info on how to make the frosting, click here: Swiss Meringue Buttercream.

Nutrition