Best 8 Cranberry Cupcakes Recipes

CRANBERRY STUFFED CUPCAKES WITH CRANBERRY CREAM CHEESE FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two cupcake pans with 15 cupcake liners, spacing them out evenly between the two pans.
• Sift together the flour and baking powder in a medium bowl, then lightly stir in the salt and set aside. Combine the heavy cream and 1/2 cup corn in a food processor and puree until smooth, being careful not to overblend so the cream doesn't turn into butter. Add the sour cream and blend just to combine, then set aside.
• Cream together the butter, coconut oil and granulated sugar in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides occasionally with a rubber spatula to make sure everything is incorporated evenly, until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Reduce the mixer to medium-low and add the dry mixture and corn puree mixture in 3 alternating additions, then fold in the remaining 1/2 cup corn kernels with a rubber spatula. Using an ice cream scoop, distribute the batter evenly among the cupcake liners.
• Bake for 10 minutes, then rotate the pans and continue to bake until the cupcakes are thinking about starting to turn brown and a toothpick inserted in the center comes out with a few crumbs on it, 6 to 10 minutes more. If the cupcakes need more time, continue to bake and check them frequently (like every 30 to 45 seconds). Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
• For the buttercream: If desired, press the cranberry sauce through a fine-mesh sieve to get rid of the cranberry skins, which will yield a smoother buttercream. This step is not necessary, though. Beat together the cranberry sauce, butter and cream cheese in a stand mixer fitted with the paddle attachment, until smooth. Add the powdered sugar, salt and vanilla and continue beating until combined. Beat in the heavy cream. Transfer to a piping bag.
• To assemble: Use an apple corer to extract the centers of the cupcakes. Transfer the thick cranberry sauce to a piping bag or resealable plastic bag with the corner snipped off, then pipe it into the centers of the cupcakes. Pipe a blob of frosting onto the cupcakes and decorate with sliced cranberries and rosemary sprigs. Enjoy! These are best enjoyed within a day or two.

CRANBERRY CUPCAKES WITH DULCE DE LECHE PECAN FROSTING

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Put liners in muffin cups.
• Whisk together flour, baking powder, and salt in a bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 4 minutes. Beat in egg and vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture and mixing just until incorporated. Fold in cranberries.
• Divide batter among muffin cups. Bake until pale golden and a wooden pick or skewer inserted into center of a cupcake comes out clean, 20 to 25 minutes. Turn cupcakes out onto a rack and cool 15 minutes. 3Meanwhile, beat cream cheese in a bowl with cleaned beaters until smooth, then add dulce de leche and a pinch of salt and beat until combined well. Stir in half of pecans.
• Spread frosting generously on cooled cupcakes and sprinkle with remaining pecans.

CRANBERRY CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, salt, baking soda and nutmeg in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Add the egg and vanilla and beat until fluffy, about 3 more minutes. Reduce the speed to low; add the flour mixture and beat until just incorporated, about 1 minute. Add the sour cream and beat until light and fluffy, about 2 more minutes.
• Divide the batter among the muffin cups. Bake until a toothpick inserted into the center comes out clean, about22 minutes. Let sit until cool enough to handle, then gently press the back of a small spoon into the center of each cupcake to make an indentation. Fill each indentation with a few teaspoons of cranberry sauce. Remove the cupcakes to a rack to cool completely.
• Meanwhile, make the frosting: Beat the butter and 1 cup confectioners' sugar in a large bowl with a mixer on medium speed until combined, about 2 minutes. Reduce the mixer speed to medium low; gradually add the remaining 2 cups confectioners' sugar and beat until fluffy, about 2 minutes. Increase the speed to medium high; beat in the cranberry sauce, vanilla and salt until combined. Spread the frosting on the cupcakes and top with dried cranberries.

ORANGE CRANBERRY CUPCAKES

Steps:

• Cupcakes:
• Preheat the oven to 325°F. Line a 12-cup cupcake pan with paper liners.
• In a medium bowl, whisk together 1 1/2 cups of the flour, the baking powder, baking soda, and salt. In a small saucepan, heat the milk and orange zest over low heat until hot (but not boiling); cool to lukewarm, 4 to 5 minutes. Stir in the vanilla.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium-low, add the egg and egg whites one at a time, and beat until creamy, 1 to 2 minutes. Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition. In a small bowl, toss the cranberries with the remaining 1 tablespoon flour. Using a silicone spatula, gently fold the cranberries into the batter.
• Divide the batter evenly among the liners and bake until the tops are just dry to the touch (some may be slightly golden on the sides before this happens) and a toothpick inserted into the center comes out clean, 17 to 19 minutes. Transfer the pan to a wire rack and cool completely before frosting with orange frosting.
• To bake as a cake:
• Butter two 9-inch round cake pans, line the bottoms with parchment paper cut to fit, and butter the parchment. Flour the pans, coating the bottom and sides of each pan, then tap out the excess flour. Divide the batter between the two pans and bake until the tops are dry to the touch, the sides of the cake start to pull away from the pan, and a toothpick inserted into the center comes out clean (for generally the same amount of time as in the cupcake recipe). Let cool on a wire rack, then remove each cake from its pan, discard the parchment paper, and set one cake layer on a cake round, frosting turntable, or the final serving platter. Frost the top of that cake layer with the frosting, stack the second layer on top, and frost the top and sides with the remaining frosting.
• To make the orange frosting:
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low, gradually add the confectioners' sugar, and beat until incorporated. Increase the speed to medium, add the milk, orange zest and juice, and vanilla and beat until fully blended, 1 to 2 minutes, making sure not to incorporate too much air into the frosting.

CRANBERRY-ORANGE CUPCAKES

Steps:

• Mix together 2/3 cup sugar and orange zest in a bowl. Allow to sit at room temperature until sugar is infused with orange flavor, about 3 hours.
• Combine orange juice concentrate and 1/2 cup sugar in a saucepan over medium heat; bring to a boil. Simmer, stirring continuously, until thoroughly combined and thickened slightly, about 10 minutes. Remove from heat and let orange syrup cool to room temperature.
• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk flour, baking powder, and baking soda together in a bowl.
• Combine butter and orange zest-sugar mixture in a large bowl; mix with an electric mixer until light and fluffy, about 1 minute. Beat in yogurt and eggs until blended. Alternately fold in flour mixture and 2/3 cup of the orange syrup (that should be pretty much all of the syrup) in 3 additions, beginning and ending with flour. Fold in nuts and dried cranberries.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
• Melt butter in a saucepan over medium heat to make the icing. Add 1/2 cup cranberry sauce and brown sugar and bring to a boil. Lower heat to medium-low and continue to boil, stirring constantly, for 2 minutes. Add milk and bring to a boil again, stirring constantly. Remove from heat and cool to lukewarm.
• Gradually add sifted powdered sugar to icing. Beat with an electric mixer until thick enough to spread, adding a little hot water if icing is too thick.
• Spread frosting onto the cooled cupcakes and let it harden just a bit. Pipe a ring of cranberry sauce around the edge of each cupcake and sprinkle with orange zest for some added color.

WHOLE WHEAT CRANBERRY ORANGE CUPCAKES

Steps:

• For the cupcakes:
• Preheat the oven to 350˚F. Line a cupcake pan with twelve paper baking cups.
• Sift together the flour, baking powder, and salt in a bowl, and set aside.
• In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, or until light and fluffy.
• Slowly add the eggs, mixing after each addition.
• Add one third of the flour mixture to the butter mixture, followed by one third of the milk. Mix slowly. Add another third of the flour mixture, followed by another third of the milk. Mix again slowly. Add the final third of the flour mixture, followed by the final third of the milk. Mix slowly, stopping to scape down the bowl.
• Add the orange zest and mix until completely incorporated.
• Using a spatula, gently fold in the cranberries.
• Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full, and bake for 22 to 24 minutes or until a toothpick inserted comes out clean.
• For the glaze:
• Whisk together all the ingredients in a small bowl, and warm in a small saucepan on low heat, stirring until fully mixed. Let the glaze cool for 10 minutes before drizzling on the cupcakes.
• Serve in a lined basket, and enjoy for a delicious breakfast!

CRANBERRY LEMON CUPCAKES

Steps:

• Preheat oven to 350°F Line muffin pan with paper liners.
• In a small bowl, mix together flour, baking powder and salt.
• In a large bowl, whisk together sugar, butter, eggs, lemon zest and lemon extract until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in cranberries.
• Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes.
• Remove from pan and let cool completely on rack. If desired, top cooled cupcakes with frosting.

WHITE CHOCOLATE-CRANBERRY POKE CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce tops with fork.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
• Melt chocolate as directed on package. Beat cream cheese and butter in large bowl with mixer until blended. Add chocolate and vanilla; mix well. Gradually add sugar, beating after each addition until light and fluffy.
• Spread frosting onto cupcakes. Top with cranberries.