Sweet Cranberry Cupcakes

Sweet Cranberry Cupcakes

Sweet Cranberry Cupcakes! Buttery and moist, these Sweet Cranberry Cupcakes are heavy on the flavor and bursting with cranberries in each bite.
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!


Sweet Cranberry Cupcakes


Ingredients: click to print

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

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



  • 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:

2 cups of water
1/2 cup sugar
2 cups fresh cranberries
1 cup of sugar







  • Combine water and 2 cups sugar in a pan and heat on 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.












16 thoughts on “Sweet Cranberry Cupcakes”

  1. These look so amazing that I've picked them to feature at Share The Wealth Sunday (starting tomorrow at 7) Thanks so much for linking up all your awesome posts with us each week!

  2. Good Morning!! I wanted to stop by and let you know that your post has been selected as a Feature for the Welcome Home Wednesdays Link Party! Stop by this morning to see your post linked up and don't forget to grab your Featured button too!!

  3. I made these today and this recipe is AMAZING!! I had to add another 1/4 cup of milk to the batter because it was a little too thick but the result was fantastic the cupcakes were so soft and felt like a cloud. Would recommend this to everyone!

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