Description
Cranberry Bliss Cupcakes are a festive twist on the beloved holiday bar. These cupcakes are moist, featuring dried cranberries and a tangy sour cream batter, topped with white chocolate cream cheese frosting.
Ingredients
Scale
- 3/4 cup (140 g) superfine sugar, divided
- 1 1/2 cups fresh cranberries
- 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
- 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
- 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.
- Using a slotted spoon, transfer the cranberries to a wire rack set on a baking sheet. Allow them to dry for about 1 hour.
- 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.
- 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.
- 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 light and fluffy. Add eggs one at a time, beating well after each addition. Mix in sour cream and vanilla extract until fully combined.
- 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.
- Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Bake 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.
- 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.
- Spread the white chocolate frosting over the cooled cupcakes. Garnish each cupcake with finely grated orange zest and a few sugared cranberries.
Notes
- These sugared cranberries can be made up to 3 days ahead and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 28 g
- Sodium: 135 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg