Sugared Cranberry Cupcakes with White Chocolate Buttercream
Sugared Cranberry Cupcakes with White Chocolate Buttercream are a festive treat that perfectly balances tart cranberries with creamy, rich frosting. These delightful cupcakes are ideal for holiday celebrations or as an indulgent snack to brighten your day. Their vibrant colors and irresistible flavors will impress your guests, leaving them eager for more.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Makes about 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 cup cranberries (fresh or dried)
- 2 cups powdered sugar
- 4 oz white chocolate (melted)
- 2 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line cupcake tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Gradually mix dry ingredients into the wet mixture alternately with milk. Gently fold in cranberries.
- Fill cupcake liners two-thirds full and bake for about 18-20 minutes or until a toothpick comes out clean. Cool completely.
- For the buttercream, beat powdered sugar with softened butter until creamy, then add melted chocolate and heavy cream until fluffy.
- Frost cooled cupcakes generously and serve.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg