Indulge your taste buds with these delightful Cranberry Vanilla Cupcakes with White Chocolate Frosting! Perfectly moist and bursting with the tartness of cranberries, each bite is a heavenly experience that will leave you craving more. Whether you're hosting a special occasion or simply treating yourself, these cupcakes are sure to impress. With a creamy white chocolate frosting that melts in your mouth, they are the ultimate dessert to elevate any gathering. Ready to whip up a batch of these irresistible treats? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup cranberries (fresh or dried)
- 4 oz white chocolate (for frosting)
- 1/2 cup heavy cream (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour and set aside.
- In a large mixing bowl, cream the unsalted butter and sugar together until light and fluffy, using an electric mixer on medium speed (about 3-4 minutes).
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour to the wet ingredients, alternating with milk, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the white chocolate frosting, chop the white chocolate into small pieces and place in a heat-safe bowl.
- Heat the heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over the white chocolate.
- Let the mixture sit for 2-3 minutes, then whisk until smooth and fully combined.
- Allow the white chocolate ganache to cool and thicken at room temperature for about 15-20 minutes.
- Once the cupcakes are completely cool, use a piping bag or offset spatula to frost the cupcakes with the white chocolate frosting.
- Optional: Garnish with additional fresh cranberries or white chocolate shavings before serving.
Tips
- Fresh vs. Dried Cranberries: If using fresh cranberries, make sure to chop them roughly to ensure even distribution in the batter. Dried cranberries can add a sweeter touch, so choose according to your preference!
- Room Temperature Ingredients: For the best results, ensure your butter, eggs, and milk are at room temperature. This helps create a smoother batter and a fluffier cupcake.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense cupcakes, so be gentle!
- Cool Completely: Allow your cupcakes to cool completely before frosting. This will prevent the frosting from melting and ensure a beautiful presentation.
- Frosting Consistency: If your white chocolate ganache is too runny, let it cool a bit longer until it thickens to your desired consistency before frosting the cupcakes.
- Decorative Touch: For an extra touch of elegance, consider garnishing your cupcakes with fresh cranberries or white chocolate shavings just before serving.
- Storage: Store any leftover cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Just be sure to bring them back to room temperature before serving for the best flavor!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
