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White Chocolate Cranberry Cupcakes
These white chocolate cranberry cupcakes are the perfect Christmas dessert. They're delicious and look so pretty on a holiday buffet.
Course
Dessert
Cuisine
American
Prep Time
45
minutes
minutes
Cook Time
30
minutes
minutes
Resting time
3
hours
hours
Total Time
4
hours
hours
15
minutes
minutes
Servings
12
cupcakes
Calories
697
kcal
Author
Wanda Simone
Equipment
1 small saucepan
parchment paper
12 cup muffin tin
12 cupcake liners
1 large mixing bowl and mixer
1 mixing spoon
1 Cooling rack
1 medium mixing bowl and mixer
1 piping bag with a large tip
1 piping bag coupler
optional
Ingredients
Sugared Cranberries
3
cups
granulated sugar
divided
2
cups
water
2
cups
frozen whole cranberries
Cranberry Cupcakes
1
cup
flour
2
teaspoons
baking powder
¼
teaspoon
salt
¾
cup
granulated sugar
2
large
eggs
½
cup
unsalted butter
softened
1½
teaspoon
vanilla extract
½
cup
buttermilk
1½
cups
fresh cranberries
chopped
½
cup
white chocolate chips
White Chocolate Buttercream Icing
12
oz
white chocolate chips
1
cup
unsalted butter
room temperature
3
cups
powdered sugar
Garnish
sprigs of fresh rosemary
Instructions
Make the sugared cranberries
Pour the water and 2 cups of sugar into a small saucepan.
Let simmer over medium heat until the sugar is dissolved, about 3 minutes.
Remove the sugar syrup from the heat, and allow the mixture to cool for 5 to 10 minutes.
Submerge 2 cups frozen cranberries in the syrup and let it sit for at least 2 hours. Or cover and store in the refrigerator overnight.
Then drain the syrup from the berries.
Roll them in 1 cup sugar and set on a piece of parchment to dry for at least an hour.
Make the cupcakes
Preheat the oven to 350°F.
Line a 12-count cupcake tin with cupcake liners.
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
Add the softened butter, vanilla extract, buttermilk, and eggs.
Mix together until combined and smooth, using the mixer.
Fold in the white chocolate chips and chopped cranberries with a large spoon.
Fill each cupcake liner 2/3 of the way full.
Bake for 20-22 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.
Remove from the oven and allow to cool for 10 minutes before transferring the cupcakes to a cooling rack.
Make the white chocolate buttercream frosting
Melt the white chocolate chips in a small bowl in the microwave and set aside.
In a medium mixing bowl, beat the butter until smooth.
Slowly pour the melted chocolate in until combined with butter.
With the mixer on medium speed, slowly add the powdered sugar and beat until completely combined. The buttercream should be smooth and fluffy.
Put the cupcakes together
Transfer the buttercream to a piping bag, and frost the cupcakes.
Top with three sugared cranberries, and a spring of rosemary for a festive look.
Nutrition
Serving:
1
cupcake
|
Calories:
697
kcal
|
Carbohydrates:
92
g
|
Protein:
5
g
|
Fat:
36
g
|
Saturated Fat:
22
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
1
g
|
Cholesterol:
101
mg
|
Sodium:
181
mg
|
Potassium:
171
mg
|
Fiber:
1
g
|
Sugar:
81
g
|
Vitamin A:
799
IU
|
Vitamin C:
4
mg
|
Calcium:
139
mg
|
Iron:
1
mg