Description
Delight in these festive Cranberry Bliss Cupcakes featuring moist orange-zested cupcakes studded with sweetened dried cranberries, topped with luscious white chocolate cream cheese frosting, and garnished with homemade sugared cranberries for a perfect holiday treat.
Ingredients
Scale
Sugared Cranberries
- 3/4 cup (140 g) superfine sugar, divided
- 1 1/2 cups fresh cranberries
Cupcakes
- 1 1/2 cups (180 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup (200 g) granulated sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 Tbsp finely grated orange zest
- 2 large eggs
- 1/2 cup sour cream
- 1 1/2 tsp pure vanilla extract
- 3/4 cup sweetened, dried cranberries, chopped
White Chocolate Frosting & Assembly
- 1/2 cup (1 stick) unsalted butter, room temperature
- 4 oz cream cheese
- 1/4 tsp kosher salt
- 4 oz white chocolate, melted and cooled
- 1 1/2 cups (170 g) confectioners’ sugar
- Finely grated orange zest, for garnish
Instructions
- Sugared Cranberries Preparation: In a medium saucepan over high heat, bring 1/2 cup superfine sugar and 1/2 cup water to a boil while stirring until the sugar dissolves. Remove from heat and stir in the fresh cranberries until well coated.
- Dry Sugared Cranberries: Using a slotted spoon, transfer the cranberries to a wire rack set on a baking sheet and let them dry for about 1 hour.
- Sugar Coating: Place the remaining 1/4 cup superfine sugar in a shallow dish. Toss the cranberries in sugar a few at a time until coated. Return them to the wire rack and let dry completely for about 1 hour. These can be made up to 3 days ahead and stored refrigerated in an airtight container.
- Prepare Cupcake Batter: Preheat oven to 350°F and line a 12-cup muffin tin with liners. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat granulated sugar, butter, and orange zest on medium-high speed until light and fluffy. Add eggs one at a time, blending after each. Beat in sour cream and vanilla until combined.
- Combine Batter: Reduce mixer speed to low and gradually beat in the dry ingredients. Fold in chopped dried cranberries. Fill cupcake liners about three-quarters full with batter.
- Bake Cupcakes: Bake for 20-22 minutes until a toothpick inserted in the center comes out clean. Transfer cupcakes to a wire rack to cool completely.
- Make White Chocolate Frosting: Beat butter, cream cheese, and salt on medium-high speed until smooth, about 2 minutes. Slowly add melted and cooled white chocolate. Gradually add confectioners’ sugar and beat until smooth and fluffy.
- Assemble and Garnish: Spread frosting evenly onto cooled cupcakes. Garnish with finely grated orange zest and the prepared sugared cranberries for a festive finish.
Notes
- Sugared cranberries can be prepared up to 3 days in advance and kept refrigerated in an airtight container.
- Use room temperature butter and cream cheese for smooth, lump-free frosting.
- Be careful not to overbake the cupcakes to keep them moist and tender.
- For best results, finely grate orange zest just before using to retain its bright citrus flavor.
- Ensure the white chocolate is cooled before adding to the frosting to prevent curdling.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 65 mg
