Cranberry Cream Cheese Cupcakes
These Cranberry Cream Cheese Cupcakes are a festive treat, combining tart cranberries with creamy frosting for a delightful holiday dessert.
Equipment
- 1 12-cup muffin tin lined with cupcake liners
- 1 electric mixer
- 1 Mixing bowls large and medium
Ingredients
Cupcake Batter
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh cranberries chopped
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Fold in the chopped cranberries.
- Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serving
- In a medium bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until fluffy. Mix in the vanilla extract. Pipe or spread the frosting onto the cooled cupcakes.
- Top each cupcake with a fresh cranberry or a sprinkle of edible glitter for a festive touch. Serve immediately or store as directed.
Storage
- Store the cupcakes in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor.
Notes
Pro Tips: Ensure all ingredients are at room temperature for best results. This helps in achieving a smoother batter and frosting.
Ingredient Substitutions: If buttermilk is unavailable, use a combination of milk and lemon juice or vinegar.
How to Serve: For an elegant presentation, use a star-shaped piping tip for the frosting.
Storage & Freshness: Keep the cupcakes in an airtight container to maintain freshness.
Make-Ahead Tips: Bake the cupcakes a day in advance and frost them on the day of serving.
Ingredient Substitutions: If buttermilk is unavailable, use a combination of milk and lemon juice or vinegar.
How to Serve: For an elegant presentation, use a star-shaped piping tip for the frosting.
Storage & Freshness: Keep the cupcakes in an airtight container to maintain freshness.
Make-Ahead Tips: Bake the cupcakes a day in advance and frost them on the day of serving.