Festive vanilla cupcakes filled with tangy cranberry mascarpone, topped with smooth white chocolate buttercream and sparkling cranberries for an elegant, holiday-worthy dessert.
1 1/2 cups (310g) sugar, divided
1/2 cup (120ml) water
2 cups (230g) fresh cranberries, divided
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 cup (155g) sugar
1 1/2 tbsp vegetable oil
1 1/2 tsp vanilla extract
2 large eggs
1/2 cup + 2 tbsp milk
6 oz mascarpone cheese, chilled
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 heavy whipping cream
Fresh rosemary, for garnish
Sparkling cranberries can be made 1–2 days ahead.
Let cupcakes sit at room temperature briefly before serving.
Avoid overbaking to keep cupcakes moist.
Mini cupcakes require shorter baking time.