Description
Moist, fluffy Cranberry Bliss Cupcakes topped with cream cheese frosting and dried cranberries. Perfect for holiday gatherings, brunch, or cozy treats at home.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup milk
1 cup fresh or frozen cranberries, chopped
1/2 cup white chocolate chips
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Additional dried cranberries for garnish
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then add vanilla extract.
5. Mix in sour cream and milk until fully incorporated.
6. Gradually fold in dry ingredients until just combined.
7. Gently fold in chopped cranberries and white chocolate chips.
8. Divide batter evenly among cupcake liners, filling each about 3/4 full.
9. Bake 20–25 minutes or until a toothpick inserted comes out clean.
10. Allow cupcakes to cool 5 minutes in pan, then transfer to wire rack.
11. Beat cream cheese and butter until smooth; add powdered sugar and vanilla, beat until creamy.
12. Frost cooled cupcakes and garnish with dried cranberries.
Notes
Substitute orange zest for a citrusy flavor.
Use mini chocolate chips instead of white chocolate.
Freeze unfrosted cupcakes up to 2 months; frost after thawing.
Reduce powdered sugar for lighter frosting.
Add toasted nuts for texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg