Sparkling Cranberry White Chocolate Cupcakes

Sparkling Cranberry White Chocolate Cupcakes

from lifeloveandsugar.com
160 min

These Sparkling Cranberry White Chocolate Cupcakes are the ultimate dessert for New Year's Eve! Moist vanilla cupcakes are filled with cranberry mascarpone, topped with white chocolate buttercream and garnished with sparkling sugar cranberries.

Ingredients

  • 1 1/2 cups (310g) sugar, divided
  • 1/2 cup (120ml) water
  • 1 cup (115g) fresh cranberries
  • 1 1/4 cups (163g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp (84g) unsalted butter, room temperature
  • 3/4 cups (155g) sugar
  • 1 1/2 tbsp vegetable oil
  • 1 1/2 tsp vanilla extract
  • 2 large Eggland’s Best eggs
  • 1/2 cup + 2 tbsp (30ml) milk
  • 1 cup (115g) fresh cranberries
  • 2 tbsp (30ml) water
  • ½ cup (104g) sugar
  • 6 oz mascarpone cheese, chilled*
  • 12 oz white chocolate chips
  • 1 1/4 cups (280g) unsalted butter, room temperature
  • 5 cups (575g) powdered sugar
  • Pinch of salt
  • 3-4 tbsp (45-60ml) heavy whipping cream
  • Rosemary

Directions

  1. 1

    Bring 1/2 cup sugar and the water to a simmer in a saucepan. Heat until sugar is completely dissolved.

  2. 2

    Prepare a cupcake pan with cupcake liners and preheat the oven to 350°F (176°C).

  3. 3

    While the cupcakes cool, combine the water, sugar and cranberries in a medium-sized saucepan and cook on medium heat. Allow the cranberries to pop and release their juices. Let the filling continue to cook for approximately 8-10 minutes, until the mixture thickens.

  4. 4

    Place the white chocolate chips in a microwave-safe bowl and heat in 10-20 second increments, stirring between each, until white chocolate is melted and smooth. Set aside to cool a bit.

  5. 5

    Use a cupcake corer or a knife to remove the centers of the cupcakes.