Sweet Cranberry Cupcakes

I don’t know what it is about cranberries but they seem to be a big part of the holidays! I have a new found love for them, and have enjoyed the new recipe possibilities this season. In the past, when I thought of cranberries, I just thought it was just a can of goop that you opened and placed on the table for decoration. Boy, was I wrong! These little gems are so amazing that they will become your new holiday tradition!

 

Ingredients: click to print


cupcakes
1 white cake mix
1 small box of cheesecake instant pudding
4 egg whites
1 cup sour cream
3/4 cup butter, melted
1/2 cup milk
1 teaspoon vanilla
1 teaspoon salt

Frosting
2 cups heavy whipping cream 
1/3 cup instant cheesecake pudding mix- dry
1 cup powdered sugar
1 cup cranberries, minced
Glitter cranberries- recipe below


Directions:

  • Preheat oven to 350 degrees and line cupcake pan with liners.
  • Combine all the ingredients together until fluffy and smooth.
  • Fill liners about 2/3 full of batter. Bake for 15 to 17 minutes or until the cupcakes bounce back by touch.
  • Let cool.
  • Frosting: Combine heavy cream, pudding mix, and powdered sugar in a large bowl and whip until the frosting starts to thicken.
  • Add the cranberries to the frosting and whip for another 30 seconds or until stiff peaks form.
  • Frost the cupcakes and then add your glitter cranberries!

Glitter cranberries:


Ingredients:
2 cups water
1/2 cup sugar
2 cups fresh cranberries
1 cup sugar

Directions:

  • Combine water and 2 cups sugar in a pan and heat on a medium heat until the sugar dissolves, about 2 to 3 minutes. Do not let it boil, just bring it to a simmer.
  • Add the cranberries to the pan and stir until the cranberries are well coated. Let them set in the water for 2 to 3 minutes. 
  • Place the cranberries onto a piece of parchment paper. Make sure to keep them separated. Let sit for 30 minutes.
  •  Roll the cranberries in the 1 cup sugar.

 

 

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14 thoughts on “Sweet Cranberry Cupcakes”

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