White Chocolate Cranberry Cupcakes

As impressive as massive layer cakes are, I definitely prefer cupcakes. They’re so cute, easy to decorate, easily feed a crowd, and are actually easily freeze-able!

This recipe marries a few great holiday flavors… warm vanilla, sweet white chocolate, and tart cranberry.

Plus the topping of sugared cranberries takes these cupcakes from good to great!

Sugared cranberries are actually a lot easier to make than you may think, and they have that show-stopping winter-y look.

I know you’ll love these cranberry cupcakes as much as we do… so let’s learn how to make them!

How to make cranberry cupcakes with white chocolate buttercream?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Whisk dry ingredients. This removes any potential lumps from the flour, as well as combining everything.
2. Add wet ingredients. No need for a separate bowl for this, add them right to the dry ingredients and mix until smooth.
3. Add chocolate and berries. This is best done with a rubber spatula or wooden spoon, rather than a mixer.
4. Fill and bake. Using a cookie scoop to transfer the batter is easy, but you can also use a spoon.
5. Cool. Make sure the cupcakes are cooled before you try to frost them.

1. Beat butter. Make sure the butter is at room temperature, or it won’t get nice and creamy.
2. Melt chocolate and add. You can melt the white chocolate how ever you’d like, then add to the butter and mix.
3. Add sugar. Make sure to whisk the powdered sugar before beating it into the butter/chocolate, otherwise you may end up with lumps in your frosting.
4. Pipe. You can use a decorating tip and piping bag (for a look like shown here), or add the frosting to a large zip-top bag and snip the corner off.

1. Dissolve sugar. Just combine in a saucepan and simmer for a few minutes, until the sugar is completely dissolved.
2. Let cool. This doesn’t have to be completely cool, just let it sit off the heat for 5-10 minutes.
3. Add cranberries. No need to heat them, just add to the syrup and let sit.
4. Drain and roll. Drain the syrup, then roll in some granulated sugar.

Variations of this recipe

• Fresh berries – if you’re making this recipe during a time of year that you can source fresh cranberries, please feel free to use them.
• Orange – orange and cranberry go together SO well, so for a fun extra flavor, try adding the zest of 1 orange to the batter, frosting, or some to both!
• Buttermilk substitute – if you don’t have buttermilk on hand, you can make your own! Mix 1 Tbsp lemon juice or white vinegar with whole milk and let it sit about 10 minutes. It will look a bit curdled, but that’s what it’s supposed to look like. Stir and use.
• No buttermilk – you could also just use whole milk, but I do highly recommend the buttermilk or buttermilk substitute, because of the way it works with the other ingredients (chemically speaking).
• Other frosting – if you’re not a white chocolate fan, you can use a regular vanilla buttercream instead.

Making cupcakes ahead of time

Cupcakes are great to make ahead of time, because when stored properly, they can last a couple of days before frosting.

I don’t usually like to make mine more than a day ahead of time, just because I want the ultimate fluffy and moist texture.

Storage

Leftover, frosted cupcakes can be stored at room temperature for up to 3 days, in an airtight container.

Unfrosted cupcakes can be stored at room temperature for up to 3 days, in an airtight container.

Unfrosted cupcakes can also be frozen for up to 3 months.

Freezing

To freeze unfrosted cupcakes, add cupcakes to a baking sheet and place the whole thing in the freezer for about 2 hours, or until hard.

Wrap frozen cupcakes individually in plastic wrap, then transfer to an airtight freezer-safe container, label it with the date, then freeze.

Thaw overnight in the refrigerator before frosting.