Why You’ll Love Sparkling Cranberry White Chocolate Cupcakes Recipe

I enjoy this recipe because it brings together contrasting textures and flavors in one beautiful dessert. I like the pop of tartness from the cranberries against the sweetness of white chocolate, and I appreciate how impressive these cupcakes look without being overly complicated. I also love that I can prepare some elements ahead of time, which makes serving them stress-free.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Sparkling Cranberries
1 1/2 cups (310g) sugar, divided
1/2 cup (120ml) water
1 cup (115g) fresh cranberries

For the Vanilla Cupcakes
1 1/4 cups (163g) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
6 tbsp (84g) unsalted butter, room temperature
3/4 cups (155g) sugar
1 1/2 tbsp vegetable oil
1 1/2 tsp vanilla extract
2 large Eggland’s Best eggs
1/2 cup + 2 tbsp (30ml) milk

For the Cranberry Mascarpone Filling
1 cup (115g) fresh cranberries
2 tbsp (30ml) water
½ cup (104g) sugar
6 oz mascarpone cheese, chilled

For the White Chocolate Buttercream
12 oz white chocolate chips
1 1/4 cups (280g) unsalted butter, room temperature
5 cups (575g) powdered sugar
Pinch of salt
3–4 tbsp (45-60ml) heavy whipping cream
Rosemary

Directions

I start by preparing the sparkling cranberries. I bring 1/2 cup of the sugar and the water to a simmer until the sugar dissolves. I pour the syrup into a heatproof bowl, let it cool slightly, then stir in the cranberries. I refrigerate them for several hours or overnight, stirring occasionally. Afterward, I roll them in the remaining sugar and let them dry for about an hour.

For the cupcakes, I preheat the oven to 350°F (176°C) and line a cupcake pan. I mix the flour, baking powder, and salt in a bowl. In another bowl, I beat the butter, sugar, and oil until light and fluffy. I add the eggs one at a time, then mix in the vanilla. I alternate adding the dry ingredients and milk until the batter is smooth. I fill the liners about 3/4 full and bake for 14–16 minutes, then let them cool completely.

To make the filling, I cook the cranberries, water, and sugar until the cranberries burst and the mixture thickens. I puree it, let it cool, then stir in the mascarpone cheese until smooth.

For the frosting, I melt the white chocolate and let it cool slightly. I beat the butter until smooth, mix in the white chocolate, then add powdered sugar, salt, and heavy cream until the frosting reaches a creamy consistency.

I assemble the cupcakes by coring the centers, filling them with cranberry mascarpone, and piping white chocolate buttercream on top. I finish each cupcake with sparkling cranberries and a bit of rosemary.

Servings and Timing

I usually get about 12 cupcakes from this recipe. The total time is approximately 2 hours and 40 minutes, including preparation, baking, cooling, and decorating.

Variations

I sometimes swap the vanilla cupcakes for chocolate cupcakes when I want a richer base. I also like experimenting with orange zest in the filling for a citrus note. If I want a simpler finish, I skip the filling and just top the cupcakes with frosting and cranberries.

Storage/Reheating

I store these cupcakes in the refrigerator for up to 3 days, though they can last up to 5 days when well covered. I let them sit at room temperature for a short time before serving so the frosting softens slightly.

FAQs

Can I make the sparkling cranberries ahead of time?

I often prepare them one or two days in advance and keep them refrigerated until needed.

Do these cupcakes need to be refrigerated?

I refrigerate them because of the mascarpone filling and buttercream.

Can I freeze these cupcakes?

I freeze the cupcakes without the cranberries and decorate them after thawing.

Why did my batter look curdled?

I find this can happen when adding milk, but it smooths out once the dry ingredients are mixed in.

Can I use a different filling?

I sometimes use raspberry or strawberry filling when cranberries are out of season.

How do I keep the cupcakes moist?

I avoid overbaking and make sure to measure ingredients carefully.

Can I make these as mini cupcakes?

I do this occasionally and reduce the baking time accordingly.

Is the frosting very sweet?

I find it rich but balanced thanks to the white chocolate and salt.

What piping tip works best?

I like using a large star tip for a decorative finish.

Are these good for special occasions?

I make these often for holidays and celebrations because they look and taste impressive.

Conclusion

I keep this sparkling cranberry white chocolate cupcake recipe for moments when I want a dessert that truly stands out. The combination of flavors, textures, and festive details makes it one of my favorite treats to bake and share.