SUGARED CRANBERRY CUPCAKES

Sugared cranberry cupcakes are bakery favorites! Tender and buttery, they’re crowned with swirls of rich buttercream frosting and candied cranberries. Enjoy these holiday cupcakes on Thanksgiving and Christmas.

PIN CRANBERRY CUPCAKES

With an elegant presentation, these hand-held desserts are the ideal choice for potlucks and parties throughout the holiday season.

To make things easy, transport the frosted treats in a cupcake carrier or a Christmas ornament box. Once you arrive at the party, garnish them with cranberries and fresh sprigs of rosemary.

At Thanksgiving gatherings, these desserts are just as popular as traditional pies and tiramisu. On Christmas day, serve cranberry cupcakes for breakfast or brunch. Make these holiday cupcakes a family tradition!

INGREDIENTS

SUGARED CRANBERRIES

• Water
• Granulated sugar
• Fresh cranberries

VANILLA CRANBERRY CUPCAKES

• Whole milk
• Vegetable oil
• Large eggs, room temperature
• Pure vanilla extract
• Granulated sugar
• All-purpose flour
• Baking powder
• Sea salt
• Fresh cranberries

BUTTERCREAM FROSTING

• Salted butter, room temperature
• Powdered sugar (confectioners sugar)
• Pure vanilla extract
• FOR GARNISHING: Sprigs of fresh rosemary

EASY INGREDIENT SUBSTITUTIONS

Missing an ingredient for these sugared cranberry cupcakes? Don’t put on your shoes and head to the market. Instead, head to your fridge or pantry. Check for these easy ingredient swaps.

It’s convenient and money-saving to use ingredients you already have on hand! Especially during stay-at-home times.

• WHOLE MILK: Sub with 2% low-fat milk. You can also use half and half that’s been lightly diluted with water. If you have heavy cream on hand, use 60% cream to 40% water. Or use dairy-free vanilla milk.
• VEGETABLE OIL: The best substitute is canola oil. Other swaps include a 1:1 substitution: melted butter or melted coconut oil.
• ALL-PURPOSE FLOUR: Great 1:1 substitutes for this ingredient include cake flour and pastry flour.
• PURE VANILLA EXTRACT: Use maple syrup, bourbon, brandy or amber rum.
• BUTTER: This ingredient gives frosting structure. The best substitutes are vegetable shortening or margarine. For the filling, use margarine.
• POWDERED SUGAR: Make your own powdered sugar from granulated sugar. Process sugar in a blender or food processor until fine and fluffy. One cup granulated sugar yields about 2 cups powdered sugar.

RECIPE STEPS

Assemble these delicious holiday cupcakes in 3 simple phases: sugared cranberries, vanilla cranberry cupcakes, and buttercream frosting.

SUGARED CRANBERRIES

RECIPE PREP: Line a baking sheet with parchment paper or a reusable silicone baking mat.

• STEP 1: In a small saucepan over medium heat, add water and granulated sugar. Stir and cook until sugar has dissolved. If desired, add 1 teaspoon vanilla extract. Briefly swirl the pan to incorporate the liquid.
• STEP 2: Remove pan from heat. Add the cranberries. Toss to combine. With a slotted spoon, remove cranberries from the pan, leaving the syrup behind. Arrange them in a single layer on prepared baking sheet. Let the berries dry for 45 minutes.
• STEP 3: Transfer cranberries to a medium bowl. Sprinkle remaining sugar over the top. Toss with a spoon until all berries are evenly coated with sugar. Set the bowl aside for 45 minutes.

VANILLA CRANBERRY CUPCAKES

RECIPE PREP: Adjust oven rack to the center position. Preheat oven to 350°F (180°C). Line a 12-well cupcake pan with paper liners.

• STEP 1: In a large mixing bowl, whisk together milk, vegetable oil, eggs and vanilla extract. Add in the sugar. Whisk until just combined. Add flour, baking powder, and sea salt to the bowl. Mix just until no large lumps remain. Don’t over-mix, or the cranberry cupcakes will be heavy and dense.
• STEP 2: Add fresh cranberries to the bowl. Using a rubber spatula, gently fold them into the batter.
• STEP 3: With a 1/4 measuring cup, evenly divide the batter between the prepared wells of the cupcake pan. Bake 15 to 17 minutes, or until a cake tester (or toothpick) inserted into the center comes out clean.
• STEP 4: Transfer cupcakes to a wire rack. Let them cool for 1 hour. It’s important to let all heat shed before frosting the little cakes.

BUTTERCREAM FROSTING

• STEP 1: Gather the ingredients together. In the bowl of a stand mixer fitted with the paddle attachment, add the soften butter. Beat butter on medium speed for 30 seconds or until smooth.
• STEP 2: Drape a lint-free kitchen towel over the stand mixer to protect your countertop. With the mixer on low speed, slowly add the powdered sugar. Once it’s been fully incorporated, add the vanilla extract. Beat the frosting on high speed for 1 to 2 minutes, or until light and fluffy.
• STEP 3: With a spatula, transfer the buttercream frosting to a piping bag fitted with an open star metal tip. My favorite for cranberry cupcakes: the Wilton 6B or Wilton 8B. Pipe swirls onto the surface of the cooled cupcakes leaving an unfrosted area in the center for the sparkling cranberries.
• STEP 4: Garnish each dessert with the prepared candied cranberries. As a finishing touch, add sprigs of fresh rosemary to the top of each cupcake.

RECIPE FAQ

These are the most commonly asked questions when making sugared cranberry cupcakes, and the most helpful answers for recipe success.

MORE HOLIDAY CUPCAKE RECIPES

If you love these sugared cranberry cupcakes, then you’ll also enjoy these holiday favorites. Each is ideal for Thanksgiving and Christmas dessert. Print the recipes for later, or pin them to Pinterest.

• BUTTER PECAN CUPCAKES
• THANKSGIVING CUPCAKES
• MINT CHOCOLATE CUPCAKES
• PUMPKIN SPICE CUPCAKES
• TIRAMISU CUPCAKES

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When these gorgeous holiday cupcakes arrive at family gatherings, everyone is so delighted! They’re the star attraction on the dessert table.

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