My cranberry cupcakes are full of flavor, slightly tart, and perfectly sweet. I folded fresh cranberries into moist vanilla cupcakes, then topped them with a swirl of buttercream and sugared cranberries to create this festive treat. They’re perfect for Thanksgiving and Christmas!
These cranberry cupcakes take a classic vanilla cupcake to the next level with pops of tart cranberries. I’ll teach you how to make sugared cranberries with just 2 ingredients to create a beautiful and impressive topping, too! These cupcakes are so pretty with so little effort.
What’s in This Cranberry Cupcake Recipe?
- Sugar: Sweetens the cupcake batter, and creates a syrup to make the sugared cranberries.
- Fresh Cranberries: Add a delicious tartness to the cupcakes. Unfortunately, you can’t make the sugared cranberries with dried cranberries, but you can certainly use dried in the cupcakes themselves. Use ¾ cup of dried cranberries in place of fresh.
- Milk: Adds moisture to the cupcakes so they aren’t too dry!
- Vegetable Oil: Adds richness which also helps keep the cupcakes moist.
- Eggs: Bind the cupcakes together so they don’t crumble apart after they’re baked.
- Vanilla Extract: Enhances the sweetness in the cupcakes and buttercream, and adds a classic vanilla flavor.
- Flour: Gives the cupcakes structure. Make sure to measure using the spoon and level method as adding too much flour can make the cupcakes dry.
- Baking Powder: Helps the cupcakes rise in the oven.
- Butter: Te base of the frosting. Make sure the butter is fully softened so you don’t end up with lumps.
- Powdered Sugar: Another key ingredient in the buttercream. It gives structure and sweetness to the frosting!
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How to Store
Store leftover cranberry cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Enjoy at room temperature.
Tips for Success
- You will have more sugared cranberries than you need for the cupcakes, but you can always store them in the fridge and use them for garnish or cocktails as needed!
- Do nopt overmix the cupcake batter; otherwise, you’ll end up with dry, tough cupcakes.
- Do not overfill the cupcake wells; otherwise, the cupcakes may overflow and/or deflate.
- Make sure the butter is at room temperature for the smoothest buttercream.
- If your buttercream frosting is too thin, chill it for 10-20 minutes, then whip again. If it is still too thin, add powdered sugar, 1 tablespoon at a time, until it reaches the desired consistency.
- If your buttercream is too thick, add milk, 1 tablespoon at a time, until it reaches the desired consistency.
Cranberry Cupcakes Recipe
Ingredients
For the Sugared Cranberries
- ½ cup water
- 1½ cups granulated sugar divided
- 2 cups cranberries fresh or frozen
For the Cupcakes
- ½ cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup cranberries fresh or frozen
For the Buttercream
- ½ cup unsalted butter room temperature (1 stick)
- 2¼ cups powdered sugar
- 1 teaspoon pure vanilla extract
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Stand Mixer
- Piping Tip Set
Instructions
For the Sugared Cranberries
- Add the water and ½ cup granulated sugar to a medium saucepan set over medium heat. Cook until the sugar has dissolved.½ cup water, 1½ cups granulated sugar
- Remove the pan from the heat and add the cranberries. Toss to combine.2 cups cranberries
- Use a slotted spoon to remove the cranberries from the syrup and place them on a parchment or silpat lined baking sheet.
- Allow the cranberries to dry for 45 minutes.
- Then, sprinkle over the remaining cup of sugar and toss the cranberries until they are coated evenly. Allow them to set for an additional 45 minutes before using.
For the Cupcakes
- Preheat oven to 350°F and line a 12-count cupcake tin with paper liners. Set aside.
- In a large bowl, whisk the milk, vegetable oil, eggs, and vanilla together.½ cup whole milk, ½ cup vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract
- Add the sugar and whisk to combine.1 cup granulated sugar
- Add the flour and baking powder and mix just until no large lumps of flour remain.1½ cups all-purpose flour, 1 teaspoon baking powder
- Add the fresh cranberries and fold them gently into the batter.1 cup cranberries
- Divide the cake batter between the cupcake tin wells, filling each one with about ¼ cup of batter.
- Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cupcakes to a wire rack and cool completely before frosting.
For the Buttercream
- Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is smooth, about 30 seconds.½ cup unsalted butter
- With the mixer on low speed, slowly add the powdered sugar.2¼ cups powdered sugar
- Once all of the powdered sugar has been incorporated, add the vanilla extract.1 teaspoon pure vanilla extract
- Turn the mixer to high speed and beat for 1-2 minutes, or until the frosting is light and fluffy.
- Transfer the buttercream to a piping bag and frost the cooled cupcakes as desired. Garnish with sugared cranberries and serve.
Notes
How to Make Cranberry Cupcakes Step-by-Step
Dissolve the Sugar: Add ½ cup of water and ½ cup of granulated sugar to a medium saucepan set over medium heat. Cook until the sugar has dissolved.
Add the Cranberries: Remove the pan from the heat and add 2 cups of fresh cranberries. Toss to combine. Use a slotted spoon to remove the cranberries from the syrup and place them on a parchment or silpat lined baking sheet. Allow the cranberries to dry for 45 minutes.
Sugar the Cranberries: Sprinkle over the remaining 1 cup of granulated sugar and toss the cranberries until they are coated evenly. Allow them to set for an additional 45 minutes before using.
Mix the Batter: Preheat oven to 350°F, line a 12-count cupcake tin with paper liners, and set aside. In a large bowl, whisk ½ cup of milk, ½ cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract together.
Fold in the Cranberries: Add 1 cup of granulated sugar and whisk to combine. Add 1½ cups of all-purpose flour and 1 teaspoon of baking powder and mix just until no large lumps of flour remain. Add 1 cup of fresh cranberries and fold them gently into the batter.
Portion the Cupcakes: Divide the cake batter between the cupcake tin wells, filling each one with about ¼ cup of batter.
Bake the Cupcakes: Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes to a wire rack and cool completely before frosting.
Beat the Frosting: Add ½ cup of softened unsalted butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the butter is smooth, about 30 seconds. With the mixer on low speed, slowly add 2¼ cups of powdered sugar. Once all of the powdered sugar has been incorporated, add 1 teaspoon of vanilla extract. Turn the mixer to high speed and beat for 1-2 minutes, or until the frosting is light and fluffy.
Frost the Cupcakes: Transfer the buttercream to a piping bag and frost the cooled cupcakes as desired. Garnish with sugared cranberries and serve.
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