Festive Cranberry Cupcakes with Sparkling Sugared Cranberries

Prepare to fall in love with these irresistible Cranberry Cupcakes! Sweet, tart, and bursting with vibrant flavor, these delightful treats are the epitome of holiday baking. We start with a light, airy, and incredibly moist homemade vanilla cupcake base, generously folded with fresh, juicy cranberries that deliver a wonderful burst of tang in every bite. Each cupcake is then crowned with a swirl of rich, creamy buttercream and elegantly garnished with sparkling sugared cranberries, creating a truly show-stopping dessert that’s perfect for Thanksgiving, Christmas, or any festive winter gathering. Despite their impressive appearance, these cupcakes are surprisingly simple to make, making them a fantastic choice for both seasoned bakers and beginners alike.

Homemade Cranberry Cupcakes: A Holiday Favorite

This Cranberry Cupcake recipe might look like it belongs in a fancy bakery, but don’t be fooled – it’s surprisingly straightforward to create in your own kitchen! The magic begins with a perfectly moist vanilla cupcake batter, easily whisked together in a single bowl, requiring no heavy-duty mixer for the cupcake base itself. Our luscious, three-ingredient homemade buttercream comes together effortlessly, and the dazzling sugared cranberries, made with just two simple ingredients, add that special sparkle and elegant touch. This recipe is designed for ease and enjoyment, proving that stunning holiday desserts don’t have to be complicated. These cupcakes, adorned with sparkling sugared cranberries, are not only festive and flavorful but also make an incredibly thoughtful homemade gift or a beautiful centerpiece for your holiday dessert spread.

Preventing Cranberries from Sinking: A Pro Tip

Have you ever baked muffins or cupcakes with fruit, only to find all the delicious berries huddled at the bottom? It’s a common baking challenge, but I’ve discovered a simple yet effective trick through extensive trial and error. Before gently folding fresh cranberries into your cupcake batter, lightly toss them in a small amount of all-purpose flour. This thin coating creates just enough friction and resistance to help suspend the berries evenly throughout the batter. The result? Every single bite of your cranberry cupcake will offer a delightful burst of tart cranberry flavor, perfectly distributed from top to bottom, ensuring a consistent and enjoyable experience for everyone.

5 from 1 vote

Cranberry Cupcakes Recipe

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!

Prep:

20 minutes

Cook:

20 minutes

Total Time:

2 hours
10 minutes

Rest Time:

1 hour
30 minutes

Servings:

12
cupcakes

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Rate

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

US Customary – Metric

Equipment

• Kitchen Scale (optional, for precise measuring)
• Cupcake Tin (12-count)
• Stand Mixer (or hand mixer)
• Piping Tip Set (e.g., Wilton 6B)

Instructions

For the Sugared Cranberries

1. Add the water and ½ cup of granulated sugar to a medium saucepan set over medium heat. Stir continuously until all the sugar has completely dissolved, forming a simple syrup.
   ½ cup water, 1½ cups granulated sugar (½ cup for syrup)
   
2. Remove the pan from the heat and allow the syrup to cool slightly for a few minutes. Then, add the 2 cups of fresh or frozen cranberries to the syrup. Toss gently to ensure all cranberries are thoroughly coated.
   2 cups cranberries
   
3. Using a slotted spoon, carefully remove the syrup-coated cranberries and spread them in a single layer on a baking sheet lined with parchment paper or a silicone mat. Make sure to reserve the leftover cranberry syrup for other uses!
4. Allow the cranberries to air dry at room temperature for at least 45 minutes. This crucial step ensures that the sugar adheres properly in the next stage and doesn’t clump.
5. Once dry, sprinkle the remaining 1 cup of granulated sugar over the cranberries. Gently toss them until each cranberry is beautifully coated with a sparkling layer of sugar. Let them set for an additional 45 minutes to fully crystallize before garnishing your cupcakes.
   

For the Cupcakes

6. Preheat your oven to 350°F (175°C) and prepare a 12-count cupcake tin by lining each well with paper liners. Set aside while you prepare the batter.
7. In a large mixing bowl, combine the ½ cup of room-temperature whole milk, ½ cup of vegetable oil, 2 large room-temperature eggs, and 1 teaspoon of pure vanilla extract. Whisk these wet ingredients together thoroughly until well combined and smooth.
   ½ cup whole milk, ½ cup vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract
   
8. Add the 1 cup of granulated sugar to the wet ingredients and whisk again until fully incorporated. The mixture should be smooth and slightly thickened.
   1 cup granulated sugar
9. Gradually add the 1½ cups of all-purpose flour and 1 teaspoon of baking powder to the bowl. Mix gently until just combined. Be careful not to overmix; a few small lumps are acceptable and will help keep the cupcakes tender. Overmixing can lead to dry, dense cupcakes.
   1½ cups all-purpose flour, 1 teaspoon baking powder
10. Toss the 1 cup of fresh cranberries with 1-2 tablespoons of flour (not listed in ingredients, use from the 1.5 cups) in a separate small bowl. Then, gently fold the floured cranberries into the cupcake batter using a spatula. This step helps prevent the cranberries from sinking to the bottom during baking.
    1 cup cranberries
    
11. Evenly divide the cupcake batter among the 12 prepared cupcake wells. Fill each liner approximately two-thirds full, using about ¼ cup of batter per cupcake. This prevents overflow and ensures uniform baking.
    
12. Bake for 15-17 minutes, or until a wooden toothpick inserted into the center of a cupcake comes out clean, with no wet batter clinging to it. The tops should be lightly golden and spring back when gently touched.
13. Once baked, remove the cupcakes from the oven and transfer them to a wire rack to cool completely. Ensure they are fully cooled before attempting to frost them; otherwise, your buttercream will melt.
    

For the Buttercream

14. In the bowl of a stand mixer fitted with the paddle attachment, add the ½ cup of room-temperature unsalted butter. Beat on medium speed for about 30 seconds until the butter is smooth and creamy.
    ½ cup unsalted butter
15. With the mixer on low speed, gradually add the 2¼ cups of powdered sugar, one cup at a time, until it is fully incorporated into the butter. This prevents a cloud of sugar from dusting your kitchen!
    2¼ cups powdered sugar
16. Once all the powdered sugar has been incorporated, add the 1 teaspoon of pure vanilla extract. Continue mixing on low speed to combine.
    1 teaspoon pure vanilla extract
17. Increase the mixer speed to high and beat for 1-2 minutes. The frosting should become wonderfully light, fluffy, and smooth, perfect for piping. If it’s too thick, add milk (1 tablespoon at a time); if too thin, add more powdered sugar.
    
18. Transfer the prepared buttercream to a piping bag fitted with your chosen tip (a Wilton 6B was used for the pictures, offering a beautiful star swirl). Frost the completely cooled cupcakes as desired. Finish by carefully placing a few sparkling sugared cranberries on top of each cupcake for an elegant garnish, then serve immediately.
    

Notes & Expert Tips

*If using frozen cranberries for the sugared cranberries, there’s no need to thaw them beforehand. Simply proceed with the recipe steps.

**For the tenderest and most moist cupcakes, I highly recommend using whole milk. However, any type of milk, including plant-based alternatives, will work. Ensure it is at room temperature.

***While sugared cranberries require fresh or frozen berries, you can substitute ¾ cup of dried cranberries for the fresh/frozen ones in the cupcake batter itself if preferred.

Additional Tips for Success:

• Syrup Temperature: Allow the cranberry syrup to cool slightly before adding the fresh cranberries. If the syrup is too hot, the delicate cranberries might burst, losing their shape and texture.
• Thorough Drying: It’s crucial that the syrup-coated cranberries are fully dry before you roll them in granulated sugar. Any dampness will cause the sugar to clump and prevent that beautiful, even sparkle.
• Extra Sugared Cranberries: This recipe often yields more sugared cranberries than you’ll need for garnishing the cupcakes. Don’t let them go to waste! Store them in an airtight container in the refrigerator for up to a week. They make a fantastic garnish for other desserts, a festive addition to cocktails, or even a delightful snack.
• Cranberry Syrup Use: Remember to save the flavorful cranberry syrup! It’s a versatile ingredient that can be used as a delicious mixer for holiday cocktails, a vibrant drizzle over pancakes, waffles, or even plain cakes, adding a lovely tart-sweet note.
• Room Temperature Ingredients: Always use room-temperature milk, eggs, and butter for both the cupcakes and the buttercream. This allows all ingredients to emulsify properly, creating a smoother, more uniform batter and a lighter, fluffier frosting.
• Measuring Flour Correctly: For perfectly soft and fluffy cupcakes, measure your flour using the spoon-and-level method. Gently spoon the flour into your measuring cup until it overflows, then use the back of a knife to level off the excess. Scooping directly can compact the flour, leading to too much flour and dense, dry cupcakes.
• Avoid Overmixing: Once you add the dry ingredients to the wet, mix the batter only until just combined. Overmixing develops gluten, which results in tough, chewy cupcakes rather than soft and tender ones.
• Cupcake Fill Level: Do not overfill your cupcake liners. Filling them about two-thirds full (or approximately ¼ cup of batter) ensures the cupcakes bake evenly, rise beautifully, and do not overflow or deflate.
• Adjusting Frosting Consistency: If your buttercream is too thick to pipe smoothly, gradually add 1 tablespoon of milk (or cream) at a time, beating until it reaches your desired creamy, pipeable consistency. If it’s too thin, add more powdered sugar a tablespoon at a time.
• Chilling Frosting: If your kitchen is warm or your frosting feels a bit too soft, chill it in the refrigerator for about 10-15 minutes. This will help it firm up slightly, making it much easier to pipe intricate designs.
• Piping Tip Suggestion: For a beautiful, classic swirl, I recommend using a Wilton 6B or 1M piping tip.

Boxed Mix Shortcut: For an even quicker and simpler version of these delightful cupcakes, grab a box of vanilla or yellow cupcake mix from your local grocery store. Prepare the batter according to the package directions, then gently fold in 1 cup of fresh or frozen cranberries. Bake as instructed on the box, and once cooled, proceed with frosting and decorating with your homemade buttercream and sugared cranberries.

Storage & Freezing Instructions: Store any leftover cranberry cupcakes in an airtight container at room temperature for up to 2 days to maintain their freshness and moisture. For longer storage, refrigerate them in an airtight container for up to 4 days. Always allow them to come to room temperature before serving for the best flavor and texture.

You can also prepare the unfrosted cranberry cupcakes ahead of time and freeze them for up to 1 month. To do this, ensure each cooled cupcake is tightly wrapped individually in plastic wrap, then place them together in a freezer-safe Ziplock bag or airtight container. When you’re ready to enjoy them, thaw the cupcakes overnight in the refrigerator, then bring them to room temperature before frosting with freshly prepared buttercream and garnishing with sparkling sugared cranberries.

Nutrition Facts

Cranberry Cupcakes Recipe

Amount Per Serving (1 cupcake)

Calories 483
Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 7g44%

Trans Fat 0.4g

Polyunsaturated Fat 6g

Monounsaturated Fat 4g

Cholesterol 49mg16%

Sodium 53mg2%

Potassium 67mg2%

Carbohydrates 80g27%

Fiber 1g4%

Sugar 65g72%

Protein 3g6%

Vitamin A 307IU6%

Vitamin C 4mg5%

Calcium 44mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author:
Becky Hardin

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How to Make Cranberry Cupcakes Step-by-Step: A Visual Guide

Follow these detailed steps to create your own batch of stunning cranberry cupcakes. Each stage is broken down to ensure a smooth and enjoyable baking experience.

Getting Started: Preparation is Key

Before you begin, gather all your ingredients. It’s essential that your milk, eggs, and butter are at room temperature for optimal mixing and a perfectly textured batter. Aim for 30-60 minutes out of the fridge. You can get a head start on preparing your beautiful sugared cranberries while these ingredients warm up.

Crafting the Sparkling Sugared Cranberries

Step 1: Dissolve the Sugar for the Syrup: In a medium saucepan, combine ½ cup of water and ½ cup of granulated sugar. Place the saucepan over medium heat, stirring continuously until the sugar crystals have completely dissolved and you have a clear simple syrup. This is the base for coating your cranberries in sweetness.

Step 2: Infuse the Cranberries with Syrup: Once the sugar has dissolved, remove the pan from the heat. It’s important to let the syrup cool slightly for a few minutes; if it’s too hot, the cranberries might burst. Add 2 cups of fresh or frozen cranberries to the slightly cooled syrup and toss gently until each berry is coated. Using a slotted spoon, carefully remove the cranberries from the syrup and arrange them in a single layer on a parchment paper or silicone mat-lined baking sheet. Don’t discard that leftover syrup! It’s a fantastic bonus ingredient for cocktails or other desserts. Allow the cranberries to air dry for a full 45 minutes. This drying time is crucial for the next step, ensuring the sugar adheres beautifully without clumping.

Step 3: Sugar the Cranberries for Sparkle: After the 45-minute drying period, sprinkle the remaining 1 cup of granulated sugar evenly over the cranberries on the baking sheet. Gently toss them, either with your hands or by shaking the tray, until every cranberry is completely coated and sparkles beautifully. Let them sit for an additional 45 minutes to fully crystallize. This waiting period ensures a perfect, glistening finish, making them ready to adorn your festive cupcakes.

Baking the Fluffy Cranberry Cupcakes

Step 4: Prepare Oven and Wet Ingredients: Preheat your oven to a steady 350°F (175°C). Line a standard 12-count cupcake tin with paper liners; this will ensure easy removal and a clean presentation. In a large mixing bowl, whisk together ½ cup of room-temperature whole milk, ½ cup of vegetable oil, 2 large room-temperature eggs, and 1 teaspoon of pure vanilla extract until all ingredients are well combined and smooth. Using room-temperature ingredients is paramount for a perfectly emulsified batter and tender cupcakes.

Step 5: Combine Dry Ingredients and Fold in Cranberries: Add 1 cup of granulated sugar to the wet mixture and whisk until thoroughly combined. Next, incorporate 1½ cups of all-purpose flour and 1 teaspoon of baking powder. Mix gently with a whisk or spatula until just combined; it’s okay if a few small lumps remain, as overmixing can lead to dense cupcakes. For best results, measure your flour using the spoon-and-level method to avoid a heavy batter. Before adding them to the batter, lightly toss the 1 cup of fresh or frozen cranberries with 1-2 tablespoons of flour (taken from the measured 1.5 cups for the batter) in a separate bowl. This clever trick prevents them from sinking during baking. Gently fold the floured cranberries into the batter until evenly distributed.

Step 6: Portion and Bake: Carefully divide the cranberry cupcake batter among the 12 lined cupcake wells. Fill each liner approximately two-thirds full, using about ¼ cup of batter per cupcake. For consistent sizing and baking, consider using a cookie portion scoop or a ¼-cup measuring cup. Bake in the preheated oven for 15-17 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean, and the tops are golden brown and spring back lightly when touched. Immediately remove the cupcakes from the tin and transfer them to a wire rack. Allow them to cool completely before even thinking about frosting – patience is key for perfect cupcakes!

Whipping Up the Creamy Buttercream Frosting

Step 7: Beat the Butter: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add ½ cup of room-temperature unsalted butter. Beat on medium speed for about 30 seconds, until the butter is light, smooth, and creamy. This initial creaming helps to incorporate air and lighten the frosting.

Step 8: Incorporate Powdered Sugar and Vanilla: With the mixer on low speed, gradually add 2¼ cups of powdered sugar, one cup at a time, allowing it to fully mix into the butter. This slow addition prevents powdered sugar from flying all over your kitchen! Once all the powdered sugar is incorporated, add 1 teaspoon of pure vanilla extract. Increase the mixer speed to high and beat for 1-2 minutes until the frosting is incredibly light, fluffy, and perfectly pipeable. If the frosting seems too thick, add milk (a tablespoon at a time) until it reaches your desired consistency. If it’s too thin, a spoonful of extra powdered sugar can help. For an extra firm frosting, pop it into the fridge for 10 minutes before piping.

Step 9: Frost and Garnish: Transfer your beautifully whipped buttercream to a piping bag fitted with your favorite tip (a Wilton 6B was used for the pictures, creating a lovely star swirl). Pipe generous swirls onto each completely cooled cranberry cupcake. If you don’t have a piping bag, a Ziplock bag with the corner snipped off works perfectly well! Finally, carefully place a few of your sparkling sugared cranberries on top of each frosted cupcake for an elegant, festive finish. Serve these masterpieces and watch them disappear!

How to Store and Freeze Cranberry Cupcakes

To keep your delicious cranberry cupcakes fresh, store any leftovers in an airtight container at room temperature for up to 2 days. If you need to keep them longer, they will last for up to 4 days in the refrigerator. For the best flavor and texture, always allow refrigerated cupcakes to come back to room temperature before enjoying them.

If you’re planning ahead, you can easily freeze the unfrosted cranberry cupcakes for up to 1 month. To do so, tightly wrap each cooled cupcake individually in plastic wrap, then place them in a freezer-safe Ziplock bag or an airtight container. When you’re ready for a sweet treat, thaw them overnight in the refrigerator. Once thawed and at room temperature, simply decorate them with freshly made buttercream and dazzling sugared cranberries, and they’ll taste just as wonderful as freshly baked!

More Delicious Cupcake Recipes to Try!

If you loved these festive cranberry cupcakes, you’re in for a treat! Explore more delightful cupcake recipes that are perfect for any occasion. From classic flavors to unique combinations, we have something to satisfy every sweet tooth.