Festive Cranberry Cupcakes
These Cranberry Cupcakes are so delicious and festive for the holidays! So easy to make, these will be the hit of that Christmas party!
I love cranberry anything, and these holiday cranberry cupcakes are the perfect dessert! I think cupcakes are the perfect sweet treat after a meal.
Cupcakes are the perfect dessert for school parties, too, as you don’t need forks. One less thing!
This cranberry cupcakes recipe has a couple of extra steps, but it’s worth it in the end. You will love the results! You’ll be adding this cranberry cupcake recipe to your annual Christmas baking list.
One thing that will make your life easier (and more beautiful!) when decorating cupcakes is a good kit for frosting. This kit has everything you need and it’s being offered at a lower price than most. Win-win!
Ingredients
For the sugared cranberries, you will need sugar, water, vanilla, and fresh cranberries. You will want to make these the day before baking the cupcakes.
To make the cupcakes, you’ll need cake flour, baking powder, salt, unsalted butter, sugar, eggs, more vanilla, milk, and the candied cranberries.
For the frosting, you’ll be simply mixing cream cheese, butter, powdered sugar, and vanilla.
Instructions
Combine 2 1/2 cups sugar, water, and vanilla in a double boiler over medium heat.
Stirring occasionally, continue in the double boiler until the sugar has dissolved.
Stir in the cranberries.
Pull off heat and set aside until pan has slightly cooled.
Push the cranberries into the syrup. When cooled, cover and put in the refrigerator overnight.
Pour the remaining sugar onto a small plate.
Remove the cranberries from the juice. Set the juice aside.
Put the cranberries into the sugar dish and roll with a spoon until well covered.
Transfer the cranberries to a baking tray for at least one hour or overnight.
Making the Cupcakes
Preheat oven to 350. Line cupcake tins with paper liners.
Whisk the flour, baking powder, and salt together.
Using an electric mixer on medium, beat butter and sugar until pale and fluffy.
Putting the mixer on low, add eggs one at a time. Mix well after adding each egg.
Add vanilla and the reserved cranberry juice. Stir to mix.
While the mixer is still on low, add one-third of your dry ingredients. Blend all ingredients until just combined.
Pour in 1/2 of the milk. Stir gently.
Begin to add in the rest of the ingredients, alternating dry, wet, dry. Do not over mix.
Fill cupcake liners two-thirds with batter.
Bake on 350 degrees for 20-21 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool while still in the cupcake pan for about 5 minutes.
Transfer to a wire rack until they cool completely.
Making the Frosting
Mix cream cheese and butter until light and fluffy. Slowly add powdered sugar and vanilla continuing to mix.
Once the frosting is at the consistency you like, scoop the frosting into a pastry bag with a large round tip.
Frost cupcakes, starting at the outside.
Work you way into the center, leaving a little peak.
Add sugared cranberries.
Transfer to refrigerator until ready to serve.
Looking for more Christmas desserts? Check out these Double Chocolate Peppermint Crunch Cookies or these Cranberry Cookies with white chocolate drizzle. Doesn’t that sound divine?
You’ll also love these adorable snowman cupcakes!
Festive Cranberry Cupcake Recipe
Ingredients
Sugared Cranberries
You will want to make these the day before baking the cupcakes
- 3¾ Cups sugar divided
- 1¾ Cups water
- 1 teaspoon vanilla
- 12 ounces fresh cranberries small bag
Cupcake Ingredients
- 3 Cups cake flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 Cup unsalted butter 2 sticks, room temperature
- 2 Cups sugar
- 3 eggs room temp
- 1 teaspoon vanilla
- 1 Tablespoon candied cranberries juice see directions
- 1 Cup whole milk
Frosting Ingredients
- 16 oz cream cheese 2 blocks, room temp
- ½ Cup unsalted butter 1 stick, room temperature
- 4 Cups powdered sugar
- 1 teaspoon vanilla
Instructions
How to Make Sugared Cranberries
- Combine 2 1/2 cups sugar, water, and vanilla in a double boiler over medium heat.
- Stirring occasionally, continue in the double boiler until the sugar has dissolved.
- Stir in the cranberries.
- Pull off heat and set aside until pan has slightly cooled.
- Push the cranberries into the syrup. When cooled, cover and put in the refrigerator overnight.
- Pour the remaining sugar onto a small plate.
- Remove the cranberries from the juice. Set the juice aside.
- Put the cranberries into the sugar dish and roll with a spoon until well covered.
- Transfer the cranberries to a baking tray for at least one hour or overnight.
How to Make Cupcakes
- Preheat oven to 350º. Line cupcake tins with paper liners.
- Whisk the flour, baking powder, and salt together.
- Using an electric mixer on medium, beat butter and sugar until pale and fluffy.
- Putting the mixer on low, add eggs one at a time. Mix well after adding each egg.
- Add vanilla and the reserved cranberry juice. Stir to mix.
- While the mixer is still on low, add one-third of your dry ingredients. Blend all ingredients until just combined.
- Pour in 1/2 of the milk. Stir gently.
- Begin to add in the rest of the ingredients, alternating dry, wet, dry. Do not over mix.
- Fill cupcake liners two thirds with batter.
- Bake on 350 degrees for 20-21 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool while still in the cupcake pan for about 5 minutes.
- Transfer to a wire rack until they cool completely.
How to Make Frosting
- With an electric mixer beat the butter and cream cheese until smooth.
- Add vanilla and mix well.
- Slowly add the powdered sugar and mix until completely combined.
- Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready.
- If not, add more powdered sugar 1/2 C at a time and mix well. Test again to make sure that the frosting can make and hold a stiff peak.
