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Cranberry Vanilla Cupcakes with White Chocolate Frosting: A Delicious Recipe Guide

Cranberry Vanilla Cupcakes with White Chocolate Frosting
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Delicious cranberry vanilla cupcakes topped with creamy white chocolate frosting.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh cranberries
  • 4 oz white chocolate, melted
  • 1 cup heavy cream

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the milk and vanilla extract.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fold in the cranberries gently.
  8. Divide the batter evenly among the cupcake liners.
  9. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  10. Let the cupcakes cool completely before frosting.
  11. To make the frosting, whip the heavy cream until soft peaks form, then fold in the melted white chocolate.
  12. Frost the cooled cupcakes with the white chocolate frosting.

Notes

  • For a sweeter frosting, add powdered sugar to taste.
  • Store cupcakes in an airtight container for up to 3 days.
  • These cupcakes can be made a day in advance.

Nutrition

Keywords: Cranberry Vanilla Cupcakes, White Chocolate Frosting, Cupcake Recipe

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