Best 6 Cranberry Cupcakes With Maple Cream Cheese Frosting Recipes

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If you're looking for a delightful and festive treat, look no further than cranberry cupcakes with maple cream cheese frosting. These moist and fluffy cupcakes are bursting with tangy cranberries and are perfectly complemented by the sweet and creamy maple cream cheese frosting. Whether you're baking for a holiday gathering or just a special occasion, these cupcakes are sure to be a hit.

Let's cook with our recipes!

CRANBERRY STUFFED CUPCAKES WITH CRANBERRY CREAM CHEESE FROSTING



Cranberry Stuffed Cupcakes with Cranberry Cream Cheese Frosting image

Provided by Molly Yeh

Categories     dessert

Time 2h10m

Yield 15 cupcakes

Number Of Ingredients 21

1 3/4 cups (222 grams) all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
6 tablespoons (90 grams) heavy cream, at room temperature
1 cup (135 grams) corn kernels, thawed if frozen
6 tablespoons (90 grams) sour cream, at room temperature
1/2 cup (113 grams) unsalted butter, at room temperature
1/4 cup (50 grams) refined coconut oil, soft but not melted
1 cup (200 grams) granulated sugar
2 large eggs, at room temperature
1 1/2 teaspoons vanilla bean paste or extract
1/4 cup (70 grams) cranberry sauce
1/2 cup (113 grams) unsalted butter, at room temperature
1/2 cup (113 grams) cream cheese, at room temperature
3 cups (360 grams) powdered sugar
Pinch kosher salt
1 1/2 teaspoons vanilla bean paste or extract
2 tablespoons (30 grams) heavy cream
About 2/3 cup thick cranberry sauce (if it's super runny, drain off some of the juices)
Sliced fresh cranberries, for decorating
Fresh rosemary sprigs, for decorating

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 SPICE "TURKEY" CUPCAKES WITH VANILLA CREAM CHEESE FROSTING



Cranberry Spice

Serve these Thanksgiving cupcakes at a holiday potluck, or on a party dessert buffet.

Provided by Katherine Kallinis Berman

Categories     HarperCollins     Thanksgiving     Cupcake     Cranberry     Spice     Cinnamon     Nutmeg     Vanilla     Potluck     Dessert

Yield Makes 24 cupcakes

Number Of Ingredients 21

For the cupcakes:
1 1/4 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
8 tablespoons unsalted butter
1 cup sugar
2 large eggs
1/4 cup water
1 cup fresh or frozen cranberries
For Vanilla Cream Cheese Frosting:
4 tablespoons unsalted butter
4 cups sifted confectioners' sugar
1/4 teaspoon pure vanilla extract
6 ounces cream cheese
For the decoration:
1/4 pound each brown, white, black, and orange fondant
Fondant roller
Piping gel
144 pieces of candy corn

Steps:

  • For the cupcakes:
  • To make the cupcakes: Preheat the oven to 350˚F, and line two cupcake pans with twelve paper baking cups each. Sift together the flour, baking powder, cinnamon, nutmeg, 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 until light and fluffy, approximately 3 to 5 minutes.
  • Add each egg slowly, one at a time, mixing after each addition.
  • Add one third of the flour mixture to the butter mixture, followed by one third of the water. Mix slowly. Then add another third of the flour mixture, followed by another third of the water. Mix slowly again. Finally, add the last third of the flour mixture and the last third of the water. Mix until all the ingredients are incorporated.
  • Scrape down the bowl, and add the cranberries. Fold in using a spatula until the cranberries are scattered throughout the batter.
  • Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
  • Let the cupcakes cool and then frost with Georgetown Cupcake's signature swirl (see note)
  • For Vanilla Cream Cheese Frosting:
  • In the bowl of a stand mixer or in a bowl with a handheld electric mixer or in a bowl with a handheld electric mixer, mix all the ingredients for approximately 3 to 5 minutes, until frosting is light and airy. Frost each cupcake with a thick layer of the frosting using an offset spatula.
  • For the fondant turkeys:
  • Roll out a small ball of brown fondant, approximately the size of a golf ball, to form the body of your turkey. Then roll out a ball of brown fondant, approximately half the size of the first ball, to form the head of your turkey. Attach the head to the body using piping gel or water.
  • Roll out two small balls of white fondant, each approximately the size of a pea, to form the eyeballs of your turkey.
  • Roll out two small balls of black fondant, each approximately the size of half a pea, to form the pupils of your turkey's eyes. Using piping gel or water, attach the pupils to the eyeballs, and the eyeballs to the turkey's head.
  • Roll out a small piece of orange fondant, and shape it into a crescent to form the turkey's beak. Attach it to the turkey's head using piping gel or water.
  • Roll out four small pieces of brown fondant and shape them into rounded teardrops to form feathers.
  • Let the fondant turkey and feathers set for 5 to 10 minutes, and then place the turkey on top of a cupcake, with the feathers placed behind.
  • Line up six pieces of candy corn, pointed side down on the brown fondant feathers behind the turkey's body to form another layer of feathers.

CRANBERRY CUPCAKES WITH MAPLE CREAM CHEESE FROSTING



Cranberry Cupcakes with Maple Cream Cheese Frosting image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 16

0.25 cups dried cranberries
6 tablespoons all purpose flour
2 tablespoons cornstarch
0.5 teaspoons baking powder
0.25 teaspoons cinnamon
1 pinches nutmeg
1 pinches salt
3 tablespoons unsalted butter
0.333333333333 cups sugar
1 units eggs
0.25 teaspoons vanilla
2 tablespoons milk
1 units frosting
0.25 cups cream cheese
1 tablespoons unsalted butter
2 teaspoons maple syrup

Steps:

  • Preheat oven to 350 degrees F and line 6 1/2 cup muffin tins with paper liners. In a small heatproof bowl cover cranberries with boiling water and soak 5 minutes. While cranberries are soaking, into a bowl sift together flour, cornstarch, baking powder, cinnamon, nutmeg, and a pinch salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in egg, 1 tablespoon at a time, beating well after each addition. Beat in vanilla. Stir in flour mixture and milk alternately in several batches, beginning and ending with flour and stirring until smooth after each addition.
  • Drain cranberries and pat dry. Chop cranberries fine and stir into batter.
  • Divide batter among muffin tins and bake in middle of oven until a tester comes out clean, about 20 minutes.
  • Making frosting while cupcakes are baking. In a bowl, beat together frosting ingredients until smooth and chill. Turn cupcakes onto a rack and cool 10 minutes. Spread cupcakes with frosting.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CRANBERRY CUPCAKES WITH CREAM CHEESE FROSTING RECIPE - (4.5/5)



Cranberry Cupcakes with Cream Cheese Frosting Recipe - (4.5/5) image

Provided by ladygourmet

Number Of Ingredients 18

Cranberry Cupcakes:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1 cup milk
1/2 cup sour cream
5 tablespoons canola oil
2 eggs
1 teaspoon vanilla
1/4 confectioner's sugar
1/4 cup canned cranberry sauce
Cream Cheese Frosting:
1/2 cup cream cheese
1/2 - 1 teaspoon whole milk
1 cup confectioner's sugar
1 teaspoon pink coloring
Chocolate Drizzle:
1/4 cup chopped chocolate
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F. Line cupcake tins with butter or cupcake liners. In a large bowl blend together flour and white sugar. Set aside. In the bowl of your stand mixer, mix milk, oil, eggs, vanilla and confectioner's sugar. Add dry ingredients until a nice smooth batter forms. Fold in canned cranberry sauce. Pour batter evenly into prepared cupcake tins and bake for about 20 minutes or until cake tester comes out clean. Transfer to a wire rack and let cool completely. Whip together ingredients for cream cheese frosting. Spread evenly over each cupcake. In a double broiler, melt down chocolate with milk until thick and smooth. Drizzle over cupcakes.

CRANBERRY CUPCAKES WITH LEMON ICING



Cranberry Cupcakes with Lemon Icing image

Even though I often substitute with healthy ingredients in my baking, there are some things that you just don't change! A little treat never hurt...and these are good! I made them for Mother's Day and got rave reviews from the family. The icing is sweet (what icing isn't?), so if you prefer, you can serve them without it. They taste wonderful both ways!

Provided by trueblue

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 35m

Yield 24

Number Of Ingredients 11

1 cup superfine sugar
⅔ cup butter, softened
2 large eggs
4 tablespoons milk
1 ½ cups self-rising flour
2 teaspoons baking powder
1 ½ cups frozen cranberries
¾ cup butter, softened
3 cups confectioners' sugar
2 tablespoons fresh lemon juice
1 lemon, zested

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Place sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Gradually beat in eggs, then stir in milk. Sift in flour and baking powder; use a metal spoon to fold into the batter. Gently fold in frozen cranberries.
  • Spoon batter into the prepared muffin cups.
  • Bake in the preheated oven until well risen and golden brown, 15 to 20 minutes. Transfer cupcakes to a wire rack to cool. Do not ice until completely cooled.
  • Beat butter in a bowl until fluffy. Sift in confectioners' sugar, then add lemon juice and zest; beat icing until smooth and creamy. Spread or pipe icing over the cupcakes.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 30.9 g, Cholesterol 44.5 mg, Fat 11.4 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 7.1 g, Sodium 224.3 mg, Sugar 24.1 g

CRANBERRY CUPCAKES WITH MAPLE CREAM-CHEESE FROSTING



Cranberry Cupcakes with Maple Cream-Cheese Frosting image

Categories     Cake     Dessert     Bake     Thanksgiving     Quick & Easy     Cream Cheese     Cranberry     Gourmet

Yield Makes 6 cupcakes

Number Of Ingredients 15

1/4 cup dried cranberries
6 tablespoon all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
a pinch freshly grated nutmeg
3 tablespoons unsalted butter, softened
1/3 cup sugar
1 large egg, beaten lightly
1/4 teaspoon vanilla
2 tablespoons milk
For Frosting
1/4 cup (2 ounces) cream cheese, softened
1 tablespoon unsalted butter, softened
2 teaspoons pure maple syrup or honey

Steps:

  • Preheat oven to 350°F. and line six 1/2-cup muffin tins with paper liners.
  • In a small heatproof bowl cover cranberries with boiling water and soak 5 minutes.
  • While cranberries are soaking, into a bowl sift together flour, cornstarch, baking powder, cinnamon, nutmeg, and a pinch salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in egg, 1 tablespoon at a time, beating well after each addition. Beat in vanilla. Stir in flour mixture and milk alternately in several batches, beginning and ending with flour and stirring until smooth
  • after each addition.
  • Drain cranberries and pat dry. Chop cranberries fine and stir into batter. Divide batter among muffin tins and bake in middle of oven until a tester comes out clean, about 20 minutes.
  • Making frosting while cupcakes are baking:
  • In a bowl beat together frosting ingredients until smooth and chill.
  • Turn cupcakes onto a rack and cool 10 minutes. Spread cupcakes with frosting.

Tips:

  • Use fresh cranberries for the best flavor. Frozen cranberries can also be used, but they should be thawed and drained before using.
  • To make sure the cupcakes are cooked through, insert a toothpick into the center of a cupcake. If the toothpick comes out clean, the cupcakes are done.
  • Let the cupcakes cool completely before frosting them. This will help the frosting set properly.
  • If you don't have maple extract, you can use vanilla extract instead.
  • To make the frosting even more decadent, you can add a tablespoon of melted butter or cream cheese.
  • For a festive presentation, top the cupcakes with a fresh cranberry or a sprinkle of chopped nuts.

Conclusion:

These cranberry cupcakes with maple cream cheese frosting are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. So next time you are looking for a sweet and tangy dessert, give these cupcakes a try. You won't be disappointed!

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