These Cranberry Cupcakes are full of flavor, slightly tart, and perfectly sweet. Fluffy and moist vanilla cupcakes are filled with cranberries, then topped with a buttercream swirl and sugared cranberries for a festive touch.
What’s in Sugared Cranberry Cupcakes?
Sweet and tart cranberries give a Christmas-y kick to moist vanilla cupcakes with buttercream frosting.
- Sugar: Sweetens the cupcake batter, and creates a syrup to make the sugared cranberries.
- Water: Helps the sugar dissolve to make a syrup for the sugared cranberries.
- Fresh Cranberries: Add a delicious tartness to the cupcakes.
- 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!
Pro Tip: Feel free to add a bit more or less powdered sugar to the buttercream to get your preferred piping consistency.
Cranberry Cupcake Variations
- Swap the cranberries for a different berry, such as blueberries or raspberries.
- You can use any milk in the cupcakes, including plant-based milks.
- Feel free to use any neutral oil, such as canola or coconut oil, in place of the vegetable oil, or use melted butter!
- For gluten-free cupcakes, use gluten-free 1:1 baking flour in place of the all-purpose flour.
- Try folding the cranberries into chocolate cupcakes for a rich, chocolatey, holiday cupcake!
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Sugared cranberries are essentially candied fruit. Fresh cranberries are tossed in a sugar syrup and sprinkled with coarse sugar to sweeten them. They are a great decoration for both desserts and cocktails!
Yes, you can! 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.
If your cupcakes are a bit flat, that’s most likely because you didn’t add enough baking powder. Also, be sure to check the expiration date on your baking powder! If it’s expired, it just won’t do the trick.
Dry cupcakes can be caused by 2 things. You may have measured the ingredients incorrectly, or you might have overmixed the batter. It’s important to spoon and level your ingredients if you’re not using a scale, and it’s important to have a light hand when mixing the batter.
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.
How to Make Ahead and Store
The cupcakes can be made up to 1 day in advance and stored in an airtight container at room temperature until ready to frost.
The buttercream can be made up to 5 days in advance and stored in an airtight container or Ziplock bag in the refrigerator until ready to use.
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.
You can also store extra sugared cranberries in an airtight container int the fridge.
How to Freeze
I recommend freezing the cranberry cupcakes and the butter creaming frosting separately in airtight containers for up to 3 months. Let thaw overnight in the refrigerator before assembling. You may wish to rewhip the frosting before using. I do not recommend freezing the sugared cranberries.
Serving Suggestions
Feel free to serve these sugared cranberry cupcakes with whipped cream, chocolate ganache, or chocolate buttercream.
Cranberry Cupcakes Recipe
Ingredients
For the Sugared Cranberries
- ½ cup water 114 grams
- 1½ cups granulated sugar 300 grams, divided
- 2 cups cranberries 232 grams, fresh or frozen
For the Cupcakes
- ½ cup whole milk 114 grams
- ½ cup vegetable oil 100 grams
- 2 large eggs 100 grams
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup granulated sugar 200 grams
- 1½ cups all-purpose flour 180 grams
- 1 teaspoon baking powder 4 grams
- 1 cup cranberries 116 grams, fresh or frozen
For the Buttercream
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- 2¼ cups powdered sugar 254 grams
- 1 teaspoon pure vanilla extract 4 grams
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
- Swap the cranberries for a different berry, such as blueberries or raspberries.
- You can use any milk in the cupcakes, including plant-based milks.
- Feel free to use any neutral oil, such as canola or coconut oil, in place of the vegetable oil, or use melted butter!
- For gluten-free cupcakes, use gluten-free 1:1 baking flour in place of the all-purpose flour.
- Try folding the cranberries into chocolate cupcakes for a rich, chocolatey, holiday cupcake!
- Feel free to serve these cupcakes with whipped cream or chocolate ganache instead of buttercream.
- 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 NOT 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.
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