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Sparkling Cranberry White Chocolate Cupcakes

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Festive vanilla cupcakes filled with tangy cranberry mascarpone, topped with smooth white chocolate buttercream and sparkling cranberries for an elegant, holiday-worthy dessert.

Ingredients

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

34 tbsp heavy whipping cream

Fresh rosemary, for garnish

Instructions

  1. Prepare sparkling cranberries by simmering 1/2 cup sugar with water until dissolved. Cool slightly, add cranberries, and refrigerate several hours or overnight. Roll in remaining sugar and dry.
  2. Preheat oven to 350°F (176°C) and line a cupcake pan.
  3. Whisk flour, baking powder, and salt together.
  4. Beat butter, sugar, and oil until light and fluffy. Add eggs one at a time, then vanilla.
  5. Alternate adding dry ingredients and milk until smooth.
  6. Fill liners 3/4 full and bake 14–16 minutes. Cool completely.
  7. Cook cranberries, water, and sugar for filling until berries burst and mixture thickens. Puree, cool, then mix with mascarpone.
  8. Melt white chocolate and cool slightly. Beat butter, add white chocolate, powdered sugar, salt, and cream until fluffy.
  9. Core cupcakes, fill with cranberry mascarpone, pipe buttercream on top.
  10. Garnish with sparkling cranberries and rosemary before serving.

Notes

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.

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