My fellow elves, carolers, busy shoppers, and gift wrappers! Hello. It is December and now all the baking of all the things has begun. I’ve already hit up two holiday themed get togethers and it’s only the first week!
I always love a get together because it usually means I have an excuse to bake something a little more special than usual. Unfortunately, those special baked treats rarely make it to the blog. I can never snap a satisfactory picture before I whisk it off to be devoured.
This time, though, I vowed to set aside a few extra cupcakes to make an appearance here on Nifty Spoon, so I made a few extras just for you! Good thing, too because these delicious-out-of-this-world-amaze-balls Cranberry Cupcakes will not last long. When I tasted these they became my new favorite cupcake.
I think it’s because I wasn’t expecting them to turn out so moist and light. The cranberry flavor is subtle, sweet and tart at the same time. With a dash of nutmeg and a swirl of White Chocolate Cream Cheese Frosting (hoh yes!) they transformed into a pretty spectacular dessert.
So if you have a Christmas party you need to make a good impression at, I suggest these. I also suggest these if you don’t have a party to go to at all and just plan on binge watching Hallmark Christmas Movies all evening. It’s a good choice either way.
I filled these with extra cranberry sauce because it’s spiced and jammy and want it all over everything anyway, but feel free to keep yours mess-free. There is plenty of cranberry flavor without the extra filling. For a great recipe for homemade cranberry sauce check out this one here. It’s what I used in this recipe and it’s awesome, but you can use whole berry canned sauce, your own homemade version, or a mix of whatever.
Now, it’s hard to choose what is the crowning glory of these cupcakes. There is that White Chocolate Cream Cheese Frosting, what on this planet could be more delicious?…and then unique fluffy cranberry cake, spiced cranberry and pear filling. I might be a little attached to these cupcakes, they are so good.
- ¾ cup cranberry sauce (homemade or canned whole berry)
- 2 eggs
- 1 cup sugar
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- ¼ teaspoon nutmeg
- 1½ cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 8 oz. cream cheese, softened
- 4 tablespoon butter, softened
- 6 oz. white chocolate chips
- 2 cups confectioners sugar
- ½ cup cranberry sauce for filling (optional)
- Preheat your oven to 350 degrees F and line a cupcake tin with cupcake liners
- In a large bowl, whisk together eggs, sugar, vegetable oil, vanilla extract and cranberry sauce until well combined.
- Stir in the flour, baking powder, salt, and nutmeg to the batter. Using a ¼ cup, scoop the batter into the cupcake liners, filling each about ⅔ of the way to the top.
- Bake in preheated oven until the tops have risen, a toothpick inserted in the center comes out clean, and the cake springs back when lightly touched. About 22-25 minutes. Allow the cupcakes to cool completely before frosting.
- To make frosting, beat the cream cheese and butter together until smooth. In a microwavable bowl melt the white chocolate in the microwave 20 seconds at a time, stirring in between each interval. Pour into the cream cheese mixture and beat until well combined. Add the powdered sugar and beat until smooth. If the frosting seems too runny to pipe onto the cupcakes, refrigerate for an hour to let the chocolate firm up in the frosting and stiffen it.
- To fill and decorate, cut out the middles of the cupcake and then pipe a ring of frosting around the tops of the cupcakes to create a frosting "dam" to hold in the filling. Fill up with cranberry sauce.