Description
These Sparkling Cranberry White Chocolate Cupcakes are a festive and elegant treat perfect for special occasions and holiday celebrations. Featuring moist vanilla cupcakes filled with a luscious cranberry mascarpone filling, topped with smooth white chocolate buttercream, and finished with sparkling sugared cranberries and fresh rosemary, these cupcakes blend tart, sweet, and creamy flavors for a truly delightful dessert experience.
Ingredients
Scale
Sparkling Cranberries
- 1 1/2 cups (310g) sugar, divided
- 1/2 cup (120ml) water
- 1 cup (115g) fresh cranberries
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) sugar
- 1 1/2 tbsp vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large Eggland’s Best eggs
- 1/2 cup + 2 tbsp (30ml) milk
Cranberry Mascarpone Filling
- 2 tbsp (30ml) water
- ½ cup (104g) sugar
- 6 oz mascarpone cheese, chilled
White Chocolate Buttercream
- 12 oz white chocolate chips
- 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
- Rosemary (for garnish)
Instructions
- Prepare the Cranberries: Bring 1/2 cup sugar and water to a simmer in a saucepan, stirring until sugar dissolves. Pour syrup into a heatproof bowl to cool for 10 minutes, then add cranberries and stir to coat. Refrigerate overnight or several hours, stirring occasionally to coat the berries. After chilling, roll cranberries in remaining sugar and let dry for about an hour.
- Make the Cupcakes: Preheat the oven to 350°F (176°C) and line a cupcake pan. Whisk together flour, baking powder, and salt in a separate bowl. In a large mixer bowl, beat butter, sugar, and oil until light and fluffy (about 3 minutes). Add eggs one at a time, mixing well after each; add vanilla with the second egg. Mix in half the dry ingredients, then milk, followed by the remaining dry ingredients. Be careful not to overmix. Fill liners 3/4 full and bake for 14–16 minutes until a toothpick comes out clean. Cool completely on a rack.
- Make the Filling: Combine water, sugar, and some cranberries in a saucepan over medium heat. Cook until cranberries burst and mixture thickens (8-10 minutes). Puree in a food processor and let cool to room temperature. Fold in mascarpone until smooth and set aside.
- Make the Frosting: Melt white chocolate in a microwave in short increments, stirring frequently. Beat butter until smooth, then gradually add melted white chocolate. Mix in half the powdered sugar with 2 tbsp heavy cream, then add remaining powdered sugar and salt, beating until smooth. Add more heavy cream as needed to reach desired frosting consistency.
- Assemble & Serve: Core out centers of cooled cupcakes. Fill centers with cranberry mascarpone filling, and pipe white chocolate buttercream on top. Garnish with 2-3 sparkling cranberries and rosemary sprigs, plus a sprinkle of leftover sugar. Refrigerate until serving—best served cool but not cold.
Notes
- Makes 12-14 cupcakes.
- To Store: Best eaten within 2-3 days, can last up to 4-5 days refrigerated.
- To Freeze: Freeze cupcakes without cranberries. Flash-freeze on a baking sheet until frosting hardens, then wrap individually and store in airtight container. Thaw in fridge before serving and make cranberries fresh when thawing.
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 35g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
