Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry Champagne Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 130 reviews
  • Author: Paula
  • Prep Time: 40 minutes
  • Cook Time: 17 minutes
  • Total Time: 57 minutes
  • Yield: 12–14 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Cranberry Mimosa Cupcakes are a festive and elegant treat perfect for holiday gatherings or special occasions. Featuring light, fluffy cupcakes infused with orange zest, champagne, and sour cream, topped with a luscious cranberry champagne frosting and garnished with sparkling cranberries and fresh orange slices, they balance tart and sweet flavors beautifully.

Ingredients

Scale

Sparkling Cranberries

  • 1 1/2 cups (310g) sugar, divided
  • 1/2 cup (120ml) water
  • 1 cup (120g) fresh cranberries

Cupcakes

  • 6 tbsp (84g) unsalted Challenge butter, room temperature
  • 3/4 cup (155g) sugar
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (57g) sour cream, room temperature
  • 1 tbsp (15g) grated orange zest
  • 3 large egg whites, room temperature
  • 1 1/4 cups (163g) all purpose flour
  • 2 tsp (8g) baking powder
  • 1/4 tsp salt
  • 3 tbsp (45ml) fresh squeezed orange juice, room temperature
  • 7 tbsp (105ml) champagne, room temperature

Frosting

  • 2 tbsp (30ml) water
  • 1/2 cup (104g) sugar
  • 1/2 cup (112g) salted Challenge butter, room temperature
  • 1/2 cup (95g) vegetable shortening
  • 3 cups (345g) powdered sugar
  • 2–4 tbsp (30-60ml) champagne
  • 1–2 oranges, sliced

Instructions

  1. Prepare Sparkling Cranberries: In a saucepan, bring 1/2 cup sugar and water to a simmer until sugar dissolves completely. Pour this simple syrup into a heatproof bowl and let it cool for about 10 minutes. Add fresh cranberries and stir to coat evenly. Refrigerate the cranberries submerged in syrup overnight, stirring a couple of times to keep them coated.
  2. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (176°C) and line a cupcake pan with liners to prepare for baking.
  3. Cream Butter and Sugar: In a large mixing bowl, cream unsalted butter with sugar until the mixture is light in color and fluffy, approximately 3-4 minutes. This creaming step is crucial for texture.
  4. Add Flavorings: Mix in vanilla extract, sour cream, and grated orange zest until well combined, enhancing the batter’s flavor profile.
  5. Incorporate Egg Whites: Add the egg whites in two batches, mixing each time until fully integrated and smooth.
  6. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
  7. Mix Liquid Ingredients: In another small bowl, stir together orange juice and champagne to combine.
  8. Build the Batter: Add half of the dry ingredients to the batter and mix until combined. Next, add the orange juice and champagne mixture, mixing well. Finally, add the remaining dry ingredients and mix until the batter is smooth and uniform.
  9. Fill Cupcake Liners & Bake: Spoon the batter into cupcake liners filling them about halfway. Bake for 15-17 minutes until a toothpick inserted comes out with just a few crumbs attached.
  10. Cool Cupcakes: Allow cupcakes to cool in the pan for 2-3 minutes, then transfer to a wire rack to cool completely before frosting.
  11. Prepare Sparkling Cranberries for Decoration: Remove cranberries from syrup and roll them in the remaining 1 cup sugar, rolling multiple times to build sugar layers. Set aside for 30 minutes to an hour to dry and harden.
  12. Make Cranberry Puree for Frosting: In a small saucepan, combine cranberries, water, and sugar. Cook over medium-high heat for 5-7 minutes until cranberries pop. Remove from heat, cool for 5 minutes, then puree in a food processor. Strain through a fine mesh sieve to yield about 1/4 cup cranberry puree.
  13. Beat Butter and Shortening: In a large bowl, beat salted butter and vegetable shortening until smooth and creamy.
  14. Add Powdered Sugar: Add half of the powdered sugar to the butter mixture and beat until smooth.
  15. Add Cranberry Puree: Mix in the cranberry puree thoroughly until fully incorporated.
  16. Incorporate Remaining Sugar: Add the rest of the powdered sugar and beat until the frosting is smooth, thick, and well combined.
  17. Adjust Consistency: Add 2-4 tablespoons of champagne as needed to achieve a piping-friendly consistency.
  18. Frost Cupcakes: Pipe the frosting onto cooled cupcakes using a piping tip such as Ateco 808 for a decorative effect.
  19. Decorate: Garnish cupcakes with sparkling cranberries, plain cranberries, and fresh quartered orange slices for a festive finish.
  20. Storage: Store sparkling cranberries in an airtight container in the refrigerator until ready to serve. These cupcakes are best served at room temperature.

Notes

  • Ensure butter, sour cream, and eggs are at room temperature for best mixing results.
  • Do not skimp on creaming butter and sugar, which is key for light cupcakes.
  • Champagne can be substituted with sparkling white wine or prosecco.
  • Store cupcakes in an airtight container to maintain freshness.
  • Frosted cupcakes can be refrigerated but bring to room temperature before serving for best flavor.
  • Sparking cranberries can be prepared a day ahead for convenience.

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 320 kcal
  • Sugar: 28 g
  • Sodium: 140 mg
  • Fat: 17 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 39 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 50 mg

Find it online: https://piesbypaula.com/cranberry-champagne-cupcakes-recipe/