Cranberry Bliss Cupcakes
Delightful cupcakes with a blend of fresh and dried cranberries, topped with a creamy white chocolate frosting and zesty orange.
Ingredients
For the Cupcakes
- 3/4 cup superfine sugar divided for that perfect sweetness
- 1 1/2 cups fresh cranberries plump and juicy for that burst of flavor
- 1 1/2 cups all-purpose flour light and fluffy as the base of the cupcakes
- 1 1/2 tsp baking powder to help them rise beautifully
- 1/2 tsp kosher salt enhancing all the flavors
- 1 cup granulated sugar ensuring a sweet treat
- 1/2 cup unsalted butter room temperature, creamy for a rich texture
- 1 Tbsp finely grated orange zest imparting a refreshing citrus scent
- 2 large eggs adding moisture and structure
- 1/2 cup sour cream contributing to the moistness
- 1 1/2 tsp pure vanilla extract for that comforting aroma
- 3/4 cup sweetened, dried cranberries chopped, lending extra flavor and texture
For the Frosting
- 1/2 cup unsalted butter room temperature
- 4 oz cream cheese smooth and rich, essential for the frosting
- 1/4 tsp kosher salt for frosting, balancing the sweetness
- 4 oz white chocolate melted and cooled for a decadent touch
- 1 1/2 cups confectioners’ sugar for the perfect frosting consistency
For Garnish
- Finely grated orange zest for a beautiful garnish
Instructions
Preparation
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- For the sugared cranberries, combine 1/2 cup of superfine sugar and 1/2 cup of water in a pot. Bring it to a boil, then add the fresh cranberries. Allow them to coat in the syrup, then dry on a paper towel for about 1 hour before tossing them in the remaining sugar.
Making the Cupcakes
- In a bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
- In a larger mixing bowl, beat the granulated sugar, unsalted butter, and grated orange zest until fluffy and light.
- Add the eggs one at a time, mixing each in thoroughly before adding the sour cream and vanilla extract.
- Gradually fold in the dry ingredients, and finally, add in the chopped dried cranberries.
- Fill the muffin cups about 3/4 full with batter, ensuring room for them to rise.
- Bake in your preheated oven for 20-22 minutes or until a toothpick comes out clean.
Preparing the Frosting
- Let the cupcakes cool, then in a bowl, beat together the unsalted butter, cream cheese, and kosher salt until smooth.
- Gradually mix in the melted white chocolate and confectioners’ sugar until the frosting is silky and easy to spread.
Frosting and Garnishing
- Frost the cooled cupcakes generously.
- Garnish each cupcake with a sprinkling of orange zest and a few of the sugared cranberries.
Notes
For best results, ensure butter and cream cheese are at room temperature. Enhance orange flavor by adding more zest. For a festive touch, consider adding coconut flakes on top once frosted.