Festive Cranberry Cupcake Recipe
These festive cranberry cupcakes are perfect for the holidays. Imagine these in the middle of your holiday party table. So pretty!
Servings: 24
Calories: 587kcal
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.
Notes
It's best to make the sugared cranberries the night before.
Nutrition
Serving: 1 | Calories: 587kcal | Carbohydrates: 103g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 74mg | Sodium: 172mg | Sugar: 88g