Description
These Cranberry Bliss Cupcakes are a festive twist on the beloved holiday bar, featuring moist cupcakes studded with dried cranberries, a tangy sour cream batter, and topped with a luscious white chocolate cream cheese frosting. Finished with bright orange zest and sparkling sugared cranberries, these cupcakes deliver a perfect balance of sweet, tart, and creamy in every bite.
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
- Prepare Sugared Cranberries: In a medium saucepan, combine 1/2 cup superfine sugar with 1/2 cup water and bring to a boil over high heat, stirring until the sugar dissolves. Remove from heat and stir in fresh cranberries until they are well coated.
- Dry Cranberries: Using a slotted spoon, transfer the cranberries to a wire rack set on a baking sheet. Allow them to dry for about 1 hour.
- Sugar Coat Cranberries: Place the remaining 1/4 cup superfine sugar in a shallow dish. Toss the cranberries in the sugar a few at a time to coat thoroughly. Return them to the wire rack and let dry completely, about 1 hour. These can be made up to 3 days ahead, stored in an airtight container in the refrigerator.
- Preheat Oven and Prepare Pan: Position a rack in the center of the oven and preheat to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt to combine.
- Make Cupcake Batter: In a large bowl using a stand mixer fitted with a whisk attachment (or a handheld mixer), beat together granulated sugar, butter, and orange zest on medium-high speed until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Mix in sour cream and vanilla extract until fully combined.
- Add Dry Ingredients and Cranberries: With the mixer on low speed, gradually add the dry ingredient mixture and beat until just combined. Fold in the chopped dried cranberries gently by hand to distribute evenly.
- Bake Cupcakes: Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean. Transfer cupcakes to a wire rack and cool completely.
- Prepare Frosting: In a large bowl, beat together butter, cream cheese, and salt on medium-high speed until smooth, about 2 minutes. Slowly beat in the melted and cooled white chocolate. Gradually add confectioners’ sugar and beat until the frosting is smooth and fluffy.
- Frost and Garnish: Spread the white chocolate frosting over the cooled cupcakes. Garnish each cupcake with finely grated orange zest and a few sugared cranberries for a festive finishing touch.
Notes
- Sugared cranberries can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container.
- Ensure cupcakes are completely cooled before frosting to prevent the frosting from melting.
- Use fresh orange zest for the best bright citrus flavor; avoid using too much white pith.
- For a smoother frosting, make sure the white chocolate is completely cooled before adding.
Nutrition
- Serving Size: 1 cupcake
- Calories: 360 kcal
- Sugar: 30 g
- Sodium: 160 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
