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Sugared Cranberry Cupcakes Recipe

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Delight in these festive Sugared Cranberry Cupcakes, featuring moist vanilla cupcakes studded with fresh cranberries, topped with a smooth buttercream frosting and garnished with sparkling sugared cranberries and rosemary. Perfect for holiday gatherings or anytime you crave a sweet, tart treat with a beautiful presentation.

Ingredients

Sugared Cranberries

  • 1 1/2 cups granulated sugar, divided
  • 1/2 cup water
  • 2 cups fresh cranberries
  • 1 teaspoon pure vanilla extract (optional)

Vanilla Cranberry Cupcakes

  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1 cup small fresh cranberries

Buttercream Frosting

  • 1 stick (1/2 cup) butter, softened
  • 2 1/4 cups powdered sugar (confectioners sugar)
  • 1 teaspoon pure vanilla extract

Optional Garnish

  • Fresh rosemary sprigs

Instructions

  1. Prepare Sugared Cranberries: Line a baking sheet with parchment paper or a silicone baking mat. In a small saucepan over medium heat, combine water and half of the granulated sugar. Stir and cook until the sugar dissolves completely. Optionally, add 1 teaspoon vanilla extract and swirl the pan gently to mix. Remove from heat and stir in fresh cranberries. Using a slotted spoon, transfer cranberries to the prepared baking sheet in a single layer to dry for 45 minutes.
  2. Sugar Coat Cranberries: After drying, place cranberries in a medium bowl and sprinkle remaining sugar over them. Toss gently until all cranberries are evenly coated. Set aside for another 45 minutes to allow the sugar to set.
  3. Preheat Oven and Prepare Pan: Adjust the oven rack to the center and preheat the oven to 350°F (180°C). Line a 12-cup cupcake pan with paper liners.
  4. Make Cupcake Batter: In a large mixing bowl, whisk together milk, vegetable oil, eggs, and vanilla extract. Add sugar and whisk until just combined. Add flour, baking powder, and sea salt, mixing gently until no large lumps remain—avoid over-mixing to keep cupcakes light. Fold in the fresh cranberries carefully with a rubber spatula.
  5. Bake Cupcakes: Using a 1/4 cup measuring cup, evenly divide the batter among the cupcake liners. Bake for 15 to 17 minutes or until a toothpick inserted into the center comes out clean. Remove cupcakes from oven and transfer to a wire rack to cool completely, about 1 hour before frosting.
  6. Prepare Buttercream Frosting: In a stand mixer fitted with a paddle attachment, beat softened butter on medium speed for 30 seconds until smooth. Cover mixer with a lint-free kitchen towel and on low speed, gradually add powdered sugar until fully incorporated. Add vanilla extract and increase speed to high, beating for 1 to 2 minutes until frosting is light and fluffy.
  7. Frost Cupcakes and Garnish: Transfer buttercream to a piping bag fitted with an open star tip such as Wilton 6B or 8B. Pipe frosting onto each cooled cupcake. Top with sugared cranberries and garnish with fresh rosemary sprigs for an elegant, festive presentation.

Notes

  • Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness.
  • Leftover sugared cranberries make excellent garnishes for sauces, drinks, desserts, or hostess gifts when placed in mason jars tied with festive ribbons.

Find it online: https://flavorspath.com/sugared-cranberry-cupcakes-recipe/