Cranberry Cupcakes Recipe

cranberry cupcakes with whipped cream and cranberries.

Course: cupcakes, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 20

Rest Time: 1 30

Total Time: 2 10

Servings: cupcakes

Calories: 483kcal

Author: Becky Hardin

These cranberry cupcakes are festive, flavorful, and so easy to make! Fresh cranberries are folded into fluffy vanilla cupcakes, then topped with creamy buttercream and sparkling sugared cranberries. Perfect for the holidays!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
Cupcake Tin
Stand Mixer
Piping Tip Set

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 room temperature**
½ cup vegetable oil
2 large eggs room temperature
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

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

*If using frozen cranberries, there's no need to thaw them first.

**I prefer whole milk for tender cupcakes, but any kind will work (including plant-based).

***While you must use fresh or frozen cranberries to make the sugared cranberries, you can use ¾ cup of dried cranberries in the cupcakes.

Tips:

Let the syrup cool slightly before adding the cranberries. If it’s too hot, the cranberries can burst instead of staying whole.
Make sure cranberries are fully dry before rolling in sugar. If they’re damp, the sugar will clump instead of coating evenly.
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!
Save the cranberry syrup. It makes a fantastic holiday cocktail mixer or drizzle for cakes!
Use room-temperature ingredients for the cupcakes and frosting the best results.
Measure the flour using the spoon-and-level method to avoid dense, dry cupcakes.
Once you add the flour, mix just until combined. Overmixing can make the cupcakes dense instead of soft and fluffy.
Toss the cranberries in a little bit of flour before folding them in. This helps prevent them from sinking to the bottom of the cupcakes as they bake.
Do not overfill the cupcake wells; otherwise, the cupcakes may overflow and/or deflate.
If the frosting is too thick, add 1 tablespoon of milk at a time until it’s creamy enough to pipe.
Chill the frosting for 10 minutes in the fridge to make it easier to pipe.
I used a Wilton 6B tip to frost my cupcakes.

Boxed Mix: To make these cupcakes even easier, grab a box of vanilla or yellow cupcake mix, prepare as directed, and fold in the cranberries. Bake according to the box before frosting and decorating.

Storage: Store cranberry cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Unfrosted cupcakes will keep tightly wrapped in plastic wrap in a Ziplock bag in the freezer for up to 1 month.

Nutrition