Creamy White Chocolate Cranberry Cupcakes Recipes

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

Ingredients

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

CREAMY WHITE CHOCOLATE-CRANBERRY CUPCAKES

Creamy White Chocolate-Cranberry Cupcakes image

Made with cream cheese and vanilla pudding, these white chocolate and cranberry cupcakes might just be the moistest and creamiest you've ever tasted.

Provided by My Food and Family

Categories Home

Time 1h21m

Yield 24 servings

Number Of Ingredients 9

Ingredients

1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/4 cup milk
2-1/4 pkg. (4 oz. each) BAKER'S White Chocolate (9 oz.), divided
2 cups dried cranberries, divided
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
3/4 cup powdered sugar
1/2 cup orange marmalade
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

Heat oven to 350ºF.
Prepare cake batter as directed on package; blend in dry pudding mix and milk. Melt 6 oz. chocolate as directed on package; stir into batter with 1-1/4 cups cranberries. Spoon into 24 paper-lined muffin cups.
Bake 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
Beat cream cheese and sugar in medium bowl until blended; Melt remaining chocolate as directed on package; stir into cream cheese mixture. Spoon into resealable plastic bag; cut small piece from one bottom corner of bag.
Cut cone-shaped piece from top of each cupcake; set removed piece aside. Pipe filling onto cupcakes; replace tops.
Microwave marmalade in separate microwaveable bowl on HIGH 30 sec.; stir in remaining cranberries.
Frost cupcakes with COOL WHIP; top with cranberry mixture.

Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

CREAMY CHOCOLATE CUPCAKES

Creamy Chocolate Cupcakes image

The Mexican vanilla and apple cider vinegar give an extra layer of flavoring to these cupcakes. They are actually really good without the filling, making cream cheese frosting as the topping.

Provided by Rachel Hagedorn

Categories Desserts Cakes Holiday Cake Recipes

Time 45m

Yield 18

Number Of Ingredients 15

Ingredients

1 ½ cups all-purpose flour
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs, beaten
¾ cup water
½ cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon Mexican vanilla extract
1 (8 ounce) package cream cheese, softened
⅓ cup white sugar
⅛ teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper cupcake liners.
Mix flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt in a large mixing bowl. Add eggs, water, vegetable oil, vinegar, and vanilla extract; mix well. Pour batter into prepared muffin cups.
Beat cream cheese, 1/3 cup sugar, and 1/8 teaspoon salt together in a separate bowl with an electric hand mixer until the sugar is fully incorporated into the cream cheese. Fold chocolate chips into the cheese mixture. Drop by tablespoonfuls into center of each cupcake; sprinkle with walnuts.
Bake in preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 291.4 calories, Carbohydrate 30.6 g, Cholesterol 34.4 mg, Fat 18.3 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 5.9 g, Sodium 197.3 mg, Sugar 20.2 g

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