Cranberry Frosting Recipes

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CRANBERRY STUFFED CUPCAKES WITH CRANBERRY CREAM CHEESE FROSTING



Cranberry Stuffed Cupcakes with Cranberry Cream Cheese Frosting image

Provided by Molly Yeh

Categories     dessert

Time 2h10m

Yield 15 cupcakes

Number Of Ingredients 21

1 3/4 cups (222 grams) all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
6 tablespoons (90 grams) heavy cream, at room temperature
1 cup (135 grams) corn kernels, thawed if frozen
6 tablespoons (90 grams) sour cream, at room temperature
1/2 cup (113 grams) unsalted butter, at room temperature
1/4 cup (50 grams) refined coconut oil, soft but not melted
1 cup (200 grams) granulated sugar
2 large eggs, at room temperature
1 1/2 teaspoons vanilla bean paste or extract
1/4 cup (70 grams) cranberry sauce
1/2 cup (113 grams) unsalted butter, at room temperature
1/2 cup (113 grams) cream cheese, at room temperature
3 cups (360 grams) powdered sugar
Pinch kosher salt
1 1/2 teaspoons vanilla bean paste or extract
2 tablespoons (30 grams) heavy cream
About 2/3 cup thick cranberry sauce (if it's super runny, drain off some of the juices)
Sliced fresh cranberries, for decorating
Fresh rosemary sprigs, for decorating

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line two cupcake pans with 15 cupcake liners, spacing them out evenly between the two pans.
  • Sift together the flour and baking powder in a medium bowl, then lightly stir in the salt and set aside. Combine the heavy cream and 1/2 cup corn in a food processor and puree until smooth, being careful not to overblend so the cream doesn't turn into butter. Add the sour cream and blend just to combine, then set aside.
  • Cream together the butter, coconut oil and granulated sugar in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides occasionally with a rubber spatula to make sure everything is incorporated evenly, until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Reduce the mixer to medium-low and add the dry mixture and corn puree mixture in 3 alternating additions, then fold in the remaining 1/2 cup corn kernels with a rubber spatula. Using an ice cream scoop, distribute the batter evenly among the cupcake liners.
  • Bake for 10 minutes, then rotate the pans and continue to bake until the cupcakes are thinking about starting to turn brown and a toothpick inserted in the center comes out with a few crumbs on it, 6 to 10 minutes more. If the cupcakes need more time, continue to bake and check them frequently (like every 30 to 45 seconds). Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • For the buttercream: If desired, press the cranberry sauce through a fine-mesh sieve to get rid of the cranberry skins, which will yield a smoother buttercream. This step is not necessary, though. Beat together the cranberry sauce, butter and cream cheese in a stand mixer fitted with the paddle attachment, until smooth. Add the powdered sugar, salt and vanilla and continue beating until combined. Beat in the heavy cream. Transfer to a piping bag.
  • To assemble: Use an apple corer to extract the centers of the cupcakes. Transfer the thick cranberry sauce to a piping bag or resealable plastic bag with the corner snipped off, then pipe it into the centers of the cupcakes. Pipe a blob of frosting onto the cupcakes and decorate with sliced cranberries and rosemary sprigs. Enjoy! These are best enjoyed within a day or two.

FROSTED CRANBERRIES



Frosted Cranberries image

Beautiful sugar coated cranberries can put the finishing touch on your holiday desserts and side dishes. Beautiful to look at, and sweet enough to eat them plain.

Provided by KF1065

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 2h5m

Yield 24

Number Of Ingredients 4

2 tablespoons water
1 tablespoon pasteurized egg white or liquid egg substitute
1 (12 ounce) package fresh cranberries
1 cup white sugar

Steps:

  • In a medium bowl, stir together the water and egg white until blended but not whipped. Coat cranberries with this mixture. Spread the sugar out on a baking sheet, and roll the cranberries in it until they are coated. Dry at room temperature for 2 hours. Use as garnishes for desserts, or eat them plain.

Nutrition Facts : Calories 39.2 calories, Carbohydrate 10 g, Fiber 0.6 g, Protein 0.1 g, Sodium 1.5 mg, Sugar 8.9 g

CRANBERRY BARS WITH CREAM CHEESE FROSTING



Cranberry Bars with Cream Cheese Frosting image

When I place a pan of these bars in the teachers' lounge and come back after the last bell, the pan is always empty. I'd say that's a good thing. White chocolate chips and cranberries make them extra special. -Mirella Hackett, Chandler, Arizona

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 4 dozen.

Number Of Ingredients 18

3/4 cup butter, softened
1 cup sugar
2 large eggs
3/4 cup sour cream
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup white baking chips
1 cup dried cranberries
1/2 cup chopped walnuts
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
1/2 cup dried cranberries, chopped

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs, sour cream and extracts. In a small bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Fold in baking chips, cranberries and walnuts. Spread into a greased 15x10x1-in. baking pan., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely in pan on a wire rack., For frosting, in a small bowl, beat cream cheese, butter and vanilla until smooth. Beat in confectioners' sugar; spread over top. Sprinkle with cranberries. Cut into bars or triangles. Refrigerate leftovers.

Nutrition Facts : Calories 166 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 77mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.

CRANBERRY CAKE WITH TANGERINE FROSTING



Cranberry Cake with Tangerine Frosting image

Sugary cranberries and candied citrus dress up to this smartly elegant cake. It's my favorite Christmas dessert for its sheer wow factor. &mdashSandy Gaulitz, Spring, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 15

1/4 cup butter, softened
2 cups sugar
2 teaspoons vanilla extract
4 cups plus 2 tablespoons cake flour, divided
2 tablespoons baking powder
1 teaspoon salt
2 cups 2% milk
4 cups fresh or frozen cranberries
FROSTING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup butter, softened
4 cups confectioners' sugar
2 tablespoons tangerine or orange juice
1/2 teaspoon grated tangerine or orange zest
Optional toppings: Sugared cranberries, candied tangerine or orange slices and red sprinkles

Steps:

  • Line the bottoms of 2 greased 8-in. square or 9-in. round baking pans with parchment; grease paper. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in vanilla., In another bowl, mix 4 cups flour, baking powder and salt; add to butter mixture alternately with milk, beating well after each addition. In a large bowl, toss cranberries with remaining flour; fold into batter., Transfer to prepared pans. Bake at 400° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in the confectioners' sugar, tangerine juice and zest. Spread between cake layers and over top and sides of cake. Refrigerate, covered, until serving., If desired, top with sugared cranberries, candied tangerines and sprinkles.

Nutrition Facts : Calories 572 calories, Fat 22g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 524mg sodium, Carbohydrate 89g carbohydrate (58g sugars, Fiber 2g fiber), Protein 6g protein.

RASPBERRY FROSTING



Raspberry Frosting image

Use this pretty-in-pink recipe to decorate our Lemon-Yogurt Cupcakes. Martha made this recipe on "Martha Bakes" episode 808.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Yield Makes 1 3/4 cups

Number Of Ingredients 4

3/4 cup fresh raspberries
1 tablespoon granulated sugar
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
2 cups confectioners' sugar, sifted

Steps:

  • Puree berries with granulated sugar in a food processor until smooth. Pass mixture through a fine sieve into a bowl, pressing on solids to extract as much liquid as possible.
  • In another bowl, beat butter on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium and add confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in berry puree. Frosting can be stored in refrigerator up to 2 days; bring to room temperature and beat on low speed until smooth again before using.

CRANBERRY CUPCAKES WITH WHITE CHOCOLATE FROSTING



Cranberry Cupcakes with White Chocolate Frosting image

This recipe creates a light, tender cranberry cupcake--with just a hint of orange--that is then topped with a creamy, buttery white chocolate frosting. It's flavor heaven. You will have leftover frosting, as this recipe makes enough to generously frost 16 cupcakes, at least. Feel free to halve the frosting recipe, if needed.

Provided by Kim

Categories     Holidays and Events Recipes     Christmas     Desserts     Cupcakes

Time 1h25m

Yield 12

Number Of Ingredients 18

1 ¼ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
4 large egg whites, at room temperature
½ cup unsalted butter, softened
¾ cup white sugar
1 ½ teaspoons freshly grated orange zest
1 teaspoon vanilla extract
⅓ cup buttermilk, at room temperature
⅓ cup heavy cream, at room temperature
1 cup chopped fresh cranberries
1 cup unsalted butter, softened
1 ½ cups powdered sugar
¼ teaspoon salt
6 ounces white chocolate chips (such as Ghirardelli(R) Premium Baking Chips), melted and cooled slightly
¼ cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon almond extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with liners.
  • Sift flour, baking powder, and salt together in a small bowl. Set aside.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Set aside.
  • Cream butter and sugar with an electric mixer in a large bowl until light and fluffy. Mix in orange zest and vanilla extract. Add in 1/2 the flour mixture, mixing until just combined. Add buttermilk and heavy cream, mixing until just combined. Mix in remaining flour mixture until just combined. Batter will be thick.
  • Fold 1/3 of the beaten egg whites into the batter until incorporated. Fold in remaining egg whites until no streaks of egg white remain. Fold in chopped cranberries. Spoon batter evenly into each prepared cupcake liner, filling each liner about 7/8 full.
  • Bake in the preheated oven until cupcakes spring back lightly when touched, 20 to 25 minutes. Allow to cool 5 minutes in the pan before removing to a wire rack to cool completely, about 25 minutes.
  • Meanwhile, make the frosting. Beat butter in a bowl with an electric mixer on high speed until completely smooth, 3 to 4 minutes. Add powdered sugar and salt, and beat until smooth and well combined, another 2 to 3 minutes. Pour in melted white chocolate and beat until combined, 1 to 2 minutes. Pour in heavy cream, vanilla extract, and almond extract. Beat until frosting is smooth, light, and fluffy, 2 to 3 more minutes.
  • Frost the cooled cupcakes with the frosting.

Nutrition Facts : Calories 506.7 calories, Carbohydrate 48.4 g, Cholesterol 84.7 mg, Fat 33.7 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 21.1 g, Sodium 296.8 mg, Sugar 36.8 g

CRANBERRY BARS WITH CREAM CHEESE FROSTING



Cranberry Bars with Cream Cheese Frosting image

Enjoy these baked cranberry bars topped with frosting and sprinkled with walnuts - a flavorful fruit dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 48

Number Of Ingredients 14

1 1/2 cups granulated sugar
3/4 cup butter or margarine, softened
2 teaspoons vanilla
2 eggs
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 package (10 oz) frozen cranberry-orange sauce, thawed
1/3 cup butter or margarine, softened
1 package (3 oz) cream cheese, softened
1 teaspoon vanilla
2 cups powdered sugar
About 1 tablespoon milk
1/2 cup chopped walnuts

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray.
  • In large bowl, beat granulated sugar, 3/4 cup butter, 2 teaspoons vanilla and the eggs with electric mixer on medium speed, scraping bowl frequently, until well mixed. Beat in flour, baking soda and salt on low speed. Continue beating on low speed, scraping bowl frequently, until well mixed. Stir in cranberry-orange sauce. Spread in pan.
  • Bake 30 to 40 minutes or until edges are golden brown. Cool completely in pan on wire rack, about 30 minutes.
  • In small bowl, beat 1/3 cup butter, the cream cheese and 1 teaspoon vanilla on medium speed 1 to 2 minutes, scraping bowl frequently, until well mixed. Continue beating on low speed, gradually adding powdered sugar and enough milk until spreadable. Spread frosting over bars; sprinkle with walnuts. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 75 mg, Sugar 14 g, TransFat 0 g

QUICK CRANBERRY FROSTING



Quick Cranberry Frosting image

Make and share this Quick Cranberry Frosting recipe from Food.com.

Provided by Dave5003

Categories     Dessert

Yield 1 serving(s)

Number Of Ingredients 5

1 cup jellied cranberry sauce
1 egg white
1 dash salt
1 teaspoon almond extract
2 teaspoons lemon juice

Steps:

  • Combine ingredients and beat with rotary beater or electric mixer until frosting stands in peaks.
  • Pile a top angel or sponge cake and serve.

Nutrition Facts : Calories 450.1, Fat 0.5, Sodium 290.6, Carbohydrate 109.4, Fiber 2.8, Sugar 106, Protein 4.2

CRANBERRY CUPCAKES



Cranberry Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 17

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/8 to 1/4 teaspoon freshly grated nutmeg
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup canned whole-berry cranberry sauce
2 sticks unsalted butter, at room temperature
3 cups confectioners' sugar
1/4 cup canned whole-berry cranberry sauce
1/2 teaspoon vanilla extract
Pinch of salt
Dried cranberries, for topping

Steps:

  • Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, salt, baking soda and nutmeg in a medium bowl.
  • Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Add the egg and vanilla and beat until fluffy, about 3 more minutes. Reduce the speed to low; add the flour mixture and beat until just incorporated, about 1 minute. Add the sour cream and beat until light and fluffy, about 2 more minutes.
  • Divide the batter among the muffin cups. Bake until a toothpick inserted into the center comes out clean, about22 minutes. Let sit until cool enough to handle, then gently press the back of a small spoon into the center of each cupcake to make an indentation. Fill each indentation with a few teaspoons of cranberry sauce. Remove the cupcakes to a rack to cool completely.
  • Meanwhile, make the frosting: Beat the butter and 1 cup confectioners' sugar in a large bowl with a mixer on medium speed until combined, about 2 minutes. Reduce the mixer speed to medium low; gradually add the remaining 2 cups confectioners' sugar and beat until fluffy, about 2 minutes. Increase the speed to medium high; beat in the cranberry sauce, vanilla and salt until combined. Spread the frosting on the cupcakes and top with dried cranberries.

CRANBERRY BARS WITH CREAM CHEESE FROSTING



Cranberry Bars With Cream Cheese Frosting image

These bars are incredible. They are so rich with a shortbread like taste and the yummy cream cheese frosting on top. Even if you are not a big cranberry fan you will like these! A co-worker brought these to work and I kept sneaking more througout the day. I love them chilled. They are good anytime of year, but I especially love to make them in the fall and at Christmas.

Provided by Amykins

Categories     Bar Cookie

Time 55m

Yield 20 serving(s)

Number Of Ingredients 14

2 eggs, well beaten
1 1/4 cups sugar
1/2 cup butter or 1/2 cup Butter Flavor Crisco
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh cranberries
1 teaspoon vanilla
frosting
3 ounces cream cheese, softened
1/2 cup butter or 1/2 cup margarine
1 teaspoon milk
1 teaspoon vanilla
2 cups powdered sugar

Steps:

  • Cream sugar and butter, add eggs.
  • Add the rest of the ingredients, batter will be very stiff.
  • Spread in a greased 13x9 pan.
  • Bake 40 to 45 minutes at 350 (325 if using a glass pan).
  • Spread frosting on when cool.
  • They are really good chilled before serving.

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Cupcakes never looked prettier than with this yummy pink frosting decorated with bright red cranberries.
From maplefromcanada.ca


RASPBERRY FROSTING RECIPE - MADE WITH REAL RASPBERRIES
2020-03-23 Instructions. Beat 2 cups of unsalted butter on a medium speed for 30 seconds until smooth with a paddle attachment / stand mixer or a hand mixer. Mix in 1 tsp vanilla extract or vanilla bean paste and 1/2 tsp salt on a low speed. Slowly add in 7 cups of powdered sugar, 1 cup at a time. Alternate with 2/3 cup of heavy cream or milk, and mix on ...
From chelsweets.com


RECIPE: CRANBERRY FROSTING CHEESECAKE STEP BY STEP WITH PICTURES ...
This muffin recipe was posted in 2009 by Anna 20 and illustrated by me "Coloring pages". Very fluffy and delicious cupcakes. Lovers of cottage cheese pastry will appreciate! Author of the recipe. Ingredients for cottage cheese cupcake with cranberry sauce: Wheat flour / Flour (dough) - 300 g Butter (dough) - 125 g Sugar (batter - 300g, frosting - 80g) - 380 g Cheese cheese …
From handy.recipes


CRANBERRY BUTTERCREAM FROSTING - KRAZY KITCHEN MOM
2021-12-22 Cranberry Syrup – This recipe calls for 1/4 cup of homemade cranberry syrup which is very easy and quick to make from fresh cranberries. Let’s Make Cranberry Buttercream Frosting. Mix the softened butter in a stand mixer or with a hand mixer for 1 minute or until it’s smooth. Gently mix in the cranberry syrup.
From krazykitchenmom.com


CRANBERRY ICING RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


RECIPE DETAIL PAGE | LCBO
8 For the frosting, in a bowl, using electric mixer, whip cream just until firm peaks form. Set aside. In a large bowl, using mixer, beat butter and salt until fluffy; beat in cream cheese until evenly blended. Beat in lemon zest and vanilla. On low speed, beat in icing sugar in 4 additions until incorporated, scraping sides of bowl often. Beat on medium speed until frosting is smooth and ...
From lcbo.com


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