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Yields:
12
Prep Time:
20 mins
Total Time:
1 hr 45 mins
While cookies often steal the holiday spotlight, I think it’s cupcakes’ time to shine—literally. Inspired by the popular Starbucks treat, these cranberry bliss cupcakes feature a tender vanilla cake with orange zest, tart cranberries, and a rich white chocolate cream cheese frosting. Want to add a little holiday cheer? Garnish with a few homemade sugared cranberries (they’re easy to make; I promise). One bite of these fun and festive cupcakes, and you’ll see why the combination of orange, cranberry, and white chocolate is a holiday classic.
Top tip:
If your kitchen is warm and the frosting seems too soft, pop it back in the fridge for 15 minutes to firm up. The cranberries are the real showstoppers here, so to give them extra sparkle, use superfine (caster) sugar.
Storage:
Although best when fresh, the cupcakes can be made 1 day ahead and stored in an airtight container. Just make sure to frost and decorate before serving. You can also make the sugared cranberries 3 days ahead so they’ll be ready for you any time.
If you make these cupcakes, I'd love to know how it went in the comments below!
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Ingredients
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, cooled
- 1 1/2 cups
(170 g.) confectioners' sugar
Finely grated orange zest, for garnish
Directions
Sugared Cranberries
- Step 1In a medium saucepan over high heat, bring 1/2 c. superfine sugar and 1/2 c. water to a boil, stirring, until sugar is dissolved. Remove from heat, add cranberries, and stir until well coated.
- Step 2Using a slotted spoon, transfer cranberries to a wire rack set in a baking sheet. Let dry, about 1 hour.
- Step 3Place remaining 1/4 c. superfine sugar in a shallow dish. Toss cranberries, a few at a time, in sugar until coated. Return to rack and let dry completely, about 1 hour.
- Step 4Make Ahead: Sugared cranberries can be made 3 days ahead. Store in an airtight container and refrigerate.
Cupcakes
- Step 1Arrange rack in center of oven; preheat to 350°. Line a standard 12-cup muffin tin with liners. In a medium bowl, whisk flour, baking powder, and salt.
- Step 2In the large bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and a handheld mixer), beat granulated sugar, butter, and orange zest on medium-high speed until light and fluffy. Add eggs, one at a time, beating to blend after each addition. Add sour cream and vanilla and beat until combined.
- Step 3With the mixer on low speed, gradually beat in dry ingredients. Fold in dried cranberries. Fill prepared cups about three-quarters full with batter.
- Step 4Bake cupcakes until a tester inserted into the center comes out clean, 20 to 22 minutes. Transfer cupcakes to a wire rack and let cool.
White Chocolate Frosting & Assembly
- Step 1In the large bowl of stand mixer fitted with the whisk attachment (or using a large bowl and handheld mixer), beat butter, cream cheese, and salt on medium-high speed until smooth, about 2 minutes. Slowly beat in melted chocolate. Gradually add confectioners’ sugar and beat until smooth.
- Step 2Spread frosting onto cupcakes. Garnish with orange zest and sugared cranberries.
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