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Sparkling Cranberry White Chocolate Cupcakes - Perfectly moist cupcakes filled with a creamy white chocolate ganache, and topped with a fresh cranberry frosting and sugared cranberries!

Sparkling Cranberry White Chocolate Cupcakes

Sparkling Cranberry White Chocolate Cupcakes - Perfectly moist cupcakes filled with a creamy white chocolate ganache, and topped with a fresh cranberry frosting and sugared cranberries!
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Author Katerina | Diethood

Ingredients

SPARKLING CRANBERRIES

  • 3/4 cup (155 g) sugar, divided
  • 1/2 cup (120 ml) water
  • 1 cup (120 g) fresh cranberries

CUPCAKES

  • 6 tablespoons (84 g) salted butter, room temperature
  • 3/4 cup (155 g) sugar
  • 1 1/2 teaspoons (8 ml) vanilla extract
  • 6 tablespoons (86 g) sour cream, room temperature
  • 3 large egg whites , room temperature
  • 1 1/4 cups (163 g) all-purpose flour
  • 2 teaspoons (8 g) baking powder
  • 6 tablespoons (90 ml) milk, room temperature
  • 2 tablespoons (30 ml) water, room temperature

CRANBERRY FROSTING

  • 1 cup (120 g) fresh cranberries
  • 4 tablespoons (60 ml) water, divided
  • 1/2 cup (104 g) sugar
  • 1/2 cup (112 g) salted butter, room temperature
  • 1/2 cup (95 g) vegetable shortening
  • 3 cups (346 g) powdered sugar, divided

WHITE CHOCOLATE GANACHE

  • 1 cup (169 g) white chocolate chips
  • 1/4 cup (60 ml) heavy whipping cream

TOOLS

  • cupcake corer (you can also use a paring knife)
  • piping bag
  • Ateco 844 icing tip or Wilton 1M or 2D

Instructions

SPARKLING CRANBERRIES

  1. Bring 1/2 cup of the sugar and water to a simmer in a saucepan; simmer until the sugar is completely dissolved.
  2. Pour the prepared syrup into a heat-proof bowl and allow it to cool for 10 minutes.
  3. Add the cranberries and stir to coat.
  4. Refrigerate the cranberries in the syrup overnight, stirring a couple times to coat with syrup.

CUPCAKES

  1. Preheat oven to 350F (176C) and prepare a cupcake pan with cupcake liners; set aside.
  2. In a large mixing bowl, cream the butter and sugar together until light in color and fluffy; about 3 to 4 minutes.
  3. Add the vanilla extract and sour cream and mix until well combined.
  4. Add 1 of the egg whites and mix until combined.
  5. Add the remaining 2 egg whites and mix until well combined.
  6. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  7. Combine the flour and baking powder in a medium bowl, and combine the milk and water in a small measuring cup.
  8. Add half of the flour mixture to the egg mixture and mix until integrated.
  9. Add the milk mixture and mix until combined.
  10. Add the remaining half of the flour mixture and mix until well combined and smooth, scraping down the sides and bottom of the bowl as needed.
  11. Fill the cupcake liners with the prepared batter about halfway up.
  12. Bake the cupcakes for 15 to 17 minutes, or until a toothpick inserted comes out with a few crumbs.
  13. Remove the cupcakes from the oven and allow them to cool for 2 to 3 minutes, then remove them from the pan and transfer them to a cooling rack to finish cooling.
  14. To finish the cranberries, remove them from the simple syrup and roll them in the remaining 1/4 cup of sugar. You may need to roll them a few times to get a couple layers of sugar on them.
  15. Set the cranberries aside to dry for an hour or so.

CRANBERRY FROSTING

  1. Combine the cranberries, 2 tablespoons water and the sugar in a small saucepan and cook over medium-high heat for approximately 5 to 7 minutes, or until the cranberries begin to pop.
  2. Remove the cranberries from the heat and set them aside to cool for 5 minutes.
  3. Transfer the cranberries to a food processor and puree.
  4. Strain the puree through a fine-mesh sieve. You will end up with about 1/4 cup of cranberry puree; set it aside.
  5. Beat the butter and shortening in a large mixing bowl until combined and smooth.
  6. Slowly add 1 1/2 cups of the powdered sugar, mixing until smooth after each addition.
  7. Add the cranberry puree and mix until well combined.
  8. Add the remaining 1 1/2 cups powdered sugar and mix until well combined and smooth. Set aside.

WHITE CHOCOLATE GANACHE

  1. Put the white chocolate chips in a microwave-safe bowl.
  2. Heat the heavy cream in a saucepan until it just starts to boil, then pour it over the white chocolate chips.
  3. Cover the bowl with clear plastic wrap for 4 minutes, then whisk until smooth. Sometimes the white chocolate doesn't completely melt. If that happens, microwave the white chocolate mixture in 10-second intervals, stirring well between each interval, until smooth.
  4. Set the white chocolate ganache aside to cool a bit and thicken.

ASSEMBLE THE CUPCAKES

  1. Use a cupcake corer to cut out a hole out of the center of each cupcake, about halfway down.
  2. Fill the holes with the white chocolate ganache.
  3. Frost the cupcakes with the cranberry frosting using the classic cupcake swirl.
  4. Leave the top center of the swirl open.
  5. Place the sugared cranberries on top of the frosting, filling in the top of the swirl of frosting.
  6. Refrigerate the cupcakes until you are ready to serve.
  7. These cupcakes are best eaten within 2 to 3 days and are best served at room temperature.