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Cranberry Bliss Cupcake Recipe Everyone Will Love

Cranberry Bliss Cupcakes

Tender vanilla cupcakes packed with dried cranberries and white chocolate, topped with white-chocolate cream-cheese frosting, extra cranberries, and a delicate drizzle. This recipe makes about 12 standard cupcakes.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cupcakes
  • 1 1/2 cups (188 g) All-purpose flour
  • 1 1/2 teaspoons Baking powder
  • 1/4 teaspoon Fine salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 2 large Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 1/2 cup (120 ml) Whole milk
  • 1/2 cup (85 g) White chocolate chips
  • 1/2 cup (75 g) Dried sweetened cranberries, roughly chopped
Frosting
  • 4 ounces (113 g) Cream cheese, softened
  • 1/4 cup (57 g) Unsalted butter, softened
  • 2 cups (240 g) Powdered sugar, sifted
  • 1 teaspoon Vanilla extract
  • 4 ounces (113 g) White chocolate, melted and slightly cooled
Garnish
  • 1/4 cup (38 g) Dried cranberries, chopped
  • 2 ounces (57 g) White chocolate, melted for drizzling

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Whisk together the flour, baking powder, and salt in a medium bowl.
  3. Beat the softened butter and granulated sugar for 2-3 minutes, until light and creamy.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Add the dry ingredients in two additions, alternating with the milk. Mix only until the batter is combined.
  6. Fold in the white chocolate chips and roughly chopped dried cranberries.
  7. Divide the batter among the liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes, until the tops spring back lightly and a toothpick comes out with a few moist crumbs.
  9. Cool the cupcakes in the pan for about 5 minutes, then transfer them to a rack to cool completely.
  10. Beat the cream cheese and butter until smooth. Gradually beat in the powdered sugar and vanilla, then beat in the melted white chocolate.
  11. If the frosting is soft, chill it for 10-15 minutes before piping or spreading it onto the cooled cupcakes.
  12. Sprinkle the frosted cupcakes with chopped cranberries and drizzle with melted white chocolate. Let the drizzle set before serving.

Notes

Let the melted white chocolate cool until lukewarm before adding it to the frosting, since hot chocolate can loosen the butter and cream cheese. Toss the cranberries and white chocolate chips with a teaspoon or two of the measured flour to help reduce sinking, and avoid overmixing after the flour is added.