Get ready to bake the most enchanting dessert of the season! These beautiful Sparkling Cranberry White Chocolate Cupcakes combine a tender vanilla cake with a tangy cranberry mascarpone filling and a dreamy white chocolate buttercream.
Adorned with glittering sugared cranberries, they are the ideal showstopper for any holiday gathering, bringing joy and a touch of elegance to your festive table.
Table of Contents
Why You’ll Love These Sparkling Cranberry White Chocolate Cupcakes
These holiday treats are simple enough for any baker and truly special. You will adore them for so many reasons:
- Moist Vanilla Base: Enjoy a perfectly soft and fluffy vanilla cupcake that’s easy to make.
- Creamy Cranberry Mascarpone Filling: Discover a delightful surprise inside with a sweet-tart cranberry filling balanced by rich mascarpone.
- Rich White Chocolate Buttercream: Indulge in a smooth, luxurious frosting that’s subtly sweet and creamy.
- Sparkling Cranberries for Wow Factor: These edible jewels add stunning visual appeal and a delightful texture.
- Perfect for Holidays: These Sparkling Cranberry White Chocolate Cupcakes are a festive highlight for Christmas, New Year’s, or any winter celebration.
Ingredients
Gather your ingredients for these delightful Sparkling Cranberry White Chocolate Cupcakes. Using fresh, quality ingredients ensures the best flavor and texture in every bite.
For the Sparkling Cranberries
- 1 1/2 cups (310g) granulated sugar, divided
- 1/2 cup (120ml) water
- 1 cup (115g) fresh cranberries
For the Vanilla Cupcakes
- 1 1/4 cups (163g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp (84g) unsalted butter, room temperature
- 3/4 cups (155g) granulated sugar
- 1 1/2 tbsp vegetable or canola oil
- 1 1/2 tsp vanilla extract
- 2 large Eggland’s Best eggs
- 1/2 cup + 2 tbsp (30ml) milk
For the Cranberry Mascarpone Filling
- 1 cup (115g) fresh cranberries
- 2 tbsp (30ml) water
- ½ cup (104g) granulated sugar
- 6 oz mascarpone cheese, chilled
For the White Chocolate Buttercream
- 12 oz white chocolate chips or melting wafers
- 1 1/4 cups (280g) unsalted butter, room temperature
- 5 cups (575g) powdered sugar
- Pinch of salt
- 3–4 tbsp (45-60ml) heavy whipping cream
- Fresh rosemary, for garnish
Notes & Substitutions
- Room Temperature Butter: Softened butter creams easily, creating a light and airy cupcake batter. Take it out of the fridge at least 30 minutes before baking. Research on baking science highlights the importance of room temperature butter for creaming, which incorporates air for a tender crumb.
- White Chocolate Quality: High-quality white chocolate chips or melting wafers create the smoothest buttercream. Avoid baking bars, which can be difficult to melt.
- Mascarpone Alternatives: For the cranberry filling, you can substitute cream cheese for mascarpone, but choose a full-fat variety for the best texture.
- Frozen Cranberries for Filling: If using frozen cranberries for the filling, do not thaw them first. Cook them directly, but you might need to add a splash more water.
Equipment
Having the right tools makes baking these festive treats a breeze. Gather these items before you start:
- Standard muffin pan
- Paper cupcake liners
- Mixing bowls (various sizes)
- Electric mixer (stand or hand-held)
- Small saucepan
- Food processor
- Cupcake corer or small knife
- Piping bag and tip (optional, but great for presentation)
- Cooling rack
How to Make Sparkling Cranberry White Chocolate Cupcakes
Follow these simple steps to create stunning Sparkling Cranberry White Chocolate Cupcakes that impress everyone. Taking your time with each stage ensures the best results for these holiday delights.
Step 1: Prepare the Sparkling Cranberries
- First, make your simple syrup. Bring 1/2 cup sugar and 1/2 cup water to a simmer in a saucepan until the sugar dissolves completely. Pour the syrup into a heatproof bowl and let it cool for about 10 minutes.
- Add the fresh cranberries and stir to coat them thoroughly. Refrigerate the cranberries in the syrup overnight or for several hours, stirring occasionally to ensure even coating.
- Once they have soaked, roll a few cranberries at a time in the remaining 1 cup of sugar to fully coat them. Allow the sugared cranberries to dry on a wire rack or parchment paper for at least an hour before garnishing.
Step 2: Make the Vanilla Cupcakes
- Preheat your oven to 350°F (176°C) and line a cupcake pan with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
- In a large mixer bowl, beat the room temperature butter, 3/4 cup sugar, and vegetable oil until the mixture is light in color and fluffy, about 3 minutes. Do not rush this step. Add the eggs one at a time, mixing until mostly combined after each, and add the vanilla extract with the second egg.
- Scrape down the bowl sides to incorporate everything. Add half of the dry ingredients to the batter and mix until just combined. Slowly add the milk and mix until well combined; the batter might look slightly curdled, which is fine.
- Add the remaining dry ingredients and mix until smooth. Be careful not to overmix the batter. Fill each cupcake liner about 3/4 full. Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and transfer them to a cooling rack to cool completely.
Step 3: Make the Cranberry Mascarpone Filling
- While your cupcakes cool, prepare the delicious cranberry filling. Combine 1 cup fresh cranberries, 2 tbsp water, and ½ cup sugar in a medium saucepan.
- Cook over medium heat, allowing the cranberries to pop and release their juices. Continue cooking for 8-10 minutes until the mixture thickens.
- Transfer the cooked cranberry mixture to a food processor and puree until smooth. Let the puree cool completely to room temperature.
- Once cooled, add the chilled mascarpone cheese and stir until it is well incorporated and smooth. Set this creamy filling aside.
Step 4: Make the White Chocolate Buttercream
- Melt the white chocolate chips in a microwave-safe bowl, heating in 10-20 second increments and stirring between each, until completely smooth.
- Set the melted chocolate aside to cool slightly. In a large mixer bowl, beat the room temperature butter until it becomes smooth and creamy. Gradually add the cooled white chocolate to the butter in 2-3 batches, mixing until well combined after each addition.
- Add about half of the powdered sugar along with 2 tablespoons of heavy cream and mix until fully incorporated. Incorporate the remaining powdered sugar and a pinch of salt, mixing until the buttercream is smooth.
- Add additional heavy cream, one tablespoon at a time, until you reach your desired frosting consistency. This creates the perfect topping for your delightful Sparkling Cranberry White Chocolate Cupcakes.
Step 5: Assemble & Serve
- Once the cupcakes are completely cool, use a cupcake corer or a small sharp knife to remove a small center from each cupcake.
- Fill these cavities generously with the prepared cranberry mascarpone filling. Fit a piping bag with your favorite tip and fill it with the white chocolate buttercream. Pipe the buttercream decoratively onto the filled cupcakes.
- To finish, garnish each cupcake with 2-3 of your beautiful sparkling cranberries and a small sprig of fresh rosemary. You can also sprinkle a tiny bit of leftover sugar from the sparkling cranberries for extra sparkle.
- Refrigerate the assembled Sparkling Cranberry White Chocolate Cupcakes until you are ready to serve them. Remember, they taste best when cool, but not overly cold.
Pro Tips & Troubleshooting
Ensure your Sparkling Cranberry White Chocolate Cupcakes turn out perfectly with these expert tips:
- Don’t Under-Cream Butter/Sugar: Beat butter, sugar, and oil for the full 3 minutes until light and fluffy. This step incorporates air, making cupcakes tender.
- Avoid Over-Mixing Cupcake Batter: Mix dry ingredients and milk until just combined. Over-mixing develops gluten, leading to tough cupcakes.
- Melt Chocolate Carefully: Melt white chocolate slowly in short bursts. Overheating can cause it to seize and become grainy.
- Add Melted Chocolate in Batches: Incorporate the cooled melted chocolate into the butter gradually. This prevents the buttercream from separating.
- Prevent Cupcakes from Shrinking: Ensure you don’t overmix the batter and cool cupcakes completely on a rack.
- For Less Sweet Frosting: Consider a Swiss meringue buttercream base for a less sweet, silky alternative.
- High Altitude Adjustments: For baking at higher altitudes, research specific adjustments for your area, often involving less leavening or more liquid.
Serving Suggestions, Storage, and Variations
These festive treats are perfect for any occasion and easy to manage.
Serving Suggestions
- Serve Cool, Not Cold: For the best flavor and texture, allow your Sparkling Cranberry White Chocolate Cupcakes to sit at room temperature for 15-20 minutes after refrigerating.
- Pair with Festive Drinks: Enjoy them with a warm mug of spiced cider, a glass of prosecco, or a holiday punch.
- Perfect for Holiday Gatherings: Arrange these beautiful cupcakes on a tiered stand as a stunning centerpiece for Christmas parties, New Year’s Eve, or winter potlucks.
Storage Instructions
- Store in Airtight Container: Keep frosted cupcakes in an airtight container to prevent them from drying out.
- Refrigerate for 4-5 Days: Due to the mascarpone filling and buttercream, store these cupcakes in the refrigerator.
- Best Enjoyed Within 2-3 Days: While they last longer, they are freshest and tastiest in the first few days.
Freezing Instructions
- Flash-Freeze Frosted Cupcakes: Place frosted cupcakes on a baking sheet and freeze for 30 minutes until the frosting is firm.
- Wrap Individually, Store Airtight: Wrap each cupcake tightly in plastic wrap, then place them in a freezer-safe bag or container.
- Freeze Up to 3 Months: For optimal freshness, consume within three months.
- Thaw in Fridge Overnight: Transfer frozen cupcakes to the refrigerator the night before serving.
- Prepare Sparkling Cranberries Fresh: Always make the sparkling cranberries the day you plan to serve, as they don’t freeze well.
Variations
- Add Champagne to Cupcake Batter: Infuse a bit of bubbly into your cupcakes for an extra festive touch. You might need to adjust liquid content.
- Substitute blueberries for Filling: For a different fruit flavor, use fresh or frozen blueberries instead of cranberries in the mascarpone filling.
- Add Orange Zest: Incorporate fresh orange zest into the cupcake batter or cranberry filling for a bright, citrusy note that complements the cranberry.
- Try Different Festive Garnishes: Experiment with candied rosemary, edible glitter, or small white chocolate curls instead of (or in addition to) the sparkling cranberries.
Nutrition Information
Enjoying these rich cupcakes is a delightful treat. Here’s an approximate nutritional breakdown for a single Sparkling Cranberry White Chocolate Cupcake:
| Serving Size | 1 Cupcake |
|---|---|
| Calories | 750 calories |
| Sugar Content | 89.6 g |
| Sodium Content | 255.9 mg |
| Fat Content | 37.9 g |
| Saturated Fat Content | 22.9 g |
| Trans Fat Content | 0 g |
| Carbohydrate Content | 100.8 g |
| Fiber Content | 0.9 g |
| Protein Content | 5.6 g |
| Cholesterol Content | 106.3 mg |
Disclaimer: Nutritional information is an estimate based on ingredients and may vary.
Frequently Asked Questions
Can I make these Sparkling Cranberry White Chocolate Cupcakes ahead of time?
Absolutely! You can prepare the cupcakes, filling, and frosting separately a day or two in advance. Assemble them on the day of serving for the freshest taste.
Why do my cupcakes sink or shrink?
Cupcakes often sink or shrink due to over-mixing the batter, opening the oven door too early, or using too much leavening agent. Ensure you follow mixing times and let them cool properly.
Can I use frozen cranberries for garnish?
No, it’s best to use fresh cranberries for the sparkling garnish. Frozen cranberries tend to release too much moisture when thawed, preventing the sugar from adhering properly.
How can I make the frosting less sweet?
Reduce the amount of powdered sugar slightly, or use a high-quality, less sweet white chocolate. For a significant change, consider a Swiss meringue buttercream and fold in white chocolate.
Conclusion
These Sparkling Cranberry White Chocolate Cupcakes are more than just a dessert; they are a celebration in every bite. With their moist vanilla base, tangy cranberry filling, and luscious white chocolate buttercream, topped with glittering cranberries, they are guaranteed to bring festive cheer. Don’t hesitate to make these stunning cupcakes your holiday baking tradition. Happy baking!
Sparkling Cranberry White Chocolate Cupcakes
These beautiful Sparkling Cranberry White Chocolate Cupcakes combine a tender vanilla cake with a tangy cranberry mascarpone filling and a dreamy white chocolate buttercream. Adorned with glittering sugared cranberries, they are the ideal showstopper for any holiday gathering.
Ingredients
Equipment
Method
- Prepare the sugared cranberries: bring 0.5 cup sugar and 0.5 cup water to a simmer until sugar dissolves; pour into a bowl and cool for about 10 minutes. Add 1 cup fresh cranberries and coat; refrigerate for several hours or overnight, stirring occasionally. Then roll cranberries in remaining 1 cup sugar and dry for at least 1 hour.
- Preheat oven to 350°F (176°C). Line a cupcake pan with liners. In a bowl whisk together 1.25 cups flour, 1.5 tsp baking powder, 0.25 tsp salt; set aside.
- In a large mixer bowl, beat 6 tbsp butter, 0.75 cup sugar and 1.5 tbsp oil for about 3 minutes until light and fluffy. Add eggs one at a time, mixing after each; add vanilla with second egg. Scrape the bowl.
- Add half the dry ingredients to the batter and mix until just combined. Slowly add 0.5 cup + 2 tbsp (which equals about 0.625 cup) milk and mix; then add the remaining dry ingredients and mix until smooth. Do not over‑mix. Fill liners about ¾ full and bake for 14‑16 minutes until a toothpick comes out clean. Cool completely on a rack.
- While cupcakes cool, make the filling: combine 1 cup fresh cranberries, 2 tbsp water and 0.5 cup sugar in a saucepan. Cook over medium heat for 8‑10 minutes until cranberries pop and mixture thickens. Puree in a food processor. Let cool to room temperature. Then stir in 6 oz chilled mascarpone until smooth.
- Make the buttercream: melt 12 oz white chocolate chips in microwave in 10‑20 second bursts until smooth; cool slightly. In a mixer bowl beat 1.25 cups butter until creamy. Gradually add cooled white chocolate in batches. Then add about half of 5 cups powdered sugar plus 2 tbsp heavy cream; mix. Add remaining powdered sugar, pinch of salt, mixing until smooth. Add additional heavy cream (up to 4 tbsp total) until desired consistency.
- Assemble: once cupcakes are cool, use a corer or small knife to remove center from each. Fill with cranberry‑mascarpone filling. Pipe white chocolate buttercream on top. Garnish each with 2‑3 sugared cranberries and a sprig of fresh rosemary. Optionally sprinkle leftover sugar from cranberries. Refrigerate until ready to serve; best when cool but not overly cold.
Nutrition
Notes
- Room Temperature Butter: Softened butter creams easily; take it out of the fridge at least 30 minutes.
- White Chocolate Quality: Use high‑quality white chocolate chips or melting wafers.
- Mascarpone Alternatives: You may substitute cream cheese (full‑fat) for the mascarpone.
- Frozen Cranberries for Filling: If using frozen cranberries, do not thaw; you may need a splash more water.
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