Cranberry Bliss Cupcakes
Delightful blend of sweet and tart flavors in fluffy cupcakes, perfect for any occasion.
Ingredients
Cupcake Base
- 3/4 cup superfine sugar, divided To create a sweet base.
- 1 1/2 cups fresh cranberries Plump and juicy for a burst of tartness.
- 1 1/2 cups all-purpose flour Light and fluffy for perfect cupcake texture.
- 1 1/2 tsp baking powder Ensures a light rise.
- 1/2 tsp kosher salt Enhances the flavors.
- 1 cup granulated sugar Provides sweetness and moistness.
- 1/2 cup unsalted butter Room temperature for creaminess.
- 1 Tbsp finely grated orange zest Adds a refreshing citrus aroma.
- 2 large eggs Acts as a binder.
- 1/2 cup sour cream Lends moisture and richness.
- 1 1/2 tsp pure vanilla extract For warm, comforting flavor.
- 3/4 cup sweetened, dried cranberries, chopped For added texture and sweetness.
Frosting
- 1/2 cup unsalted butter Room temperature.
- 4 oz cream cheese Provides a luxurious base for frosting.
- 1/4 tsp kosher salt Balances the sweetness.
- 4 oz white chocolate, melted and cooled For silky frosting.
- 1 1/2 cups confectioners’ sugar Makes the frosting sweet and smooth.
- Finely grated orange zest For garnish.
Instructions
Preparation
- Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat together the granulated sugar, unsalted butter, and orange zest until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and vanilla extract.
- Gradually mix in the dry ingredients until just blended, then fold in the chopped dried cranberries.
- Fill the muffin cups three-quarters full with the batter.
Baking & Cooling
- Bake for 20-22 minutes. Allow to cool completely before frosting.
Garnishing and Serving
- For sugared cranberries, boil 1/2 cup superfine sugar and 1/2 cup water, stir until dissolved, then coat cranberries and let dry.
- For frosting, beat together the unsalted butter, cream cheese, and kosher salt until smooth.
- Gradually add the melted white chocolate and confectioners’ sugar.
- Spread the frosting over cooled cupcakes and garnish with orange zest and sugared cranberries.
Notes
For a healthier twist, consider substituting some all-purpose flour with whole wheat flour and reducing sugar. Don’t overmix to avoid dense cupcakes and ensure butter is at room temperature for best results.