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cranberry cupcakes
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5 from 1 vote

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!
Prep Time1 hr
Cook Time22 mins
Total Time1 hr 22 mins
Course: Dessert
Cuisine: American
Servings: 24
Calories: 587kcal

Ingredients

Sugared Cranberries

    You will want to make these the day before baking the cupcakes

    • Cups sugar divided
    • Cups water
    • 1 teaspoon vanilla
    • 12 ounces fresh cranberries small bag

    Cupcake Ingredients

    • 3 Cups cake flour
    • 2 teaspoon baking powder
    • ½ 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 ½ 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 ½ 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 ½ 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