White Chocolate Cranberry Poke Cupcakes Recipes

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WHITE CHOCOLATE-CRANBERRY POKE CUPCAKES



White Chocolate-Cranberry Poke Cupcakes image

Top your cupcakes with white chocolate cream cheese frosting and dried cranberries for White Chocolate-Cranberry Poke Cupcakes. These White Chocolate-Cranberry Poke Cupcakes are as festive-looking as they are scrumptious.

Provided by My Food and Family

Categories     Recipes

Time 1h33m

Yield 24 servings

Number Of Ingredients 9

1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Cranberry Flavor Gelatin
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter or margarine, softened
1 tsp. vanilla
2-1/2 cups powdered sugar
1/2 cup dried cranberries

Steps:

  • Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce tops with fork.
  • Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
  • Melt chocolate as directed on package. Beat cream cheese and butter in large bowl with mixer until blended. Add chocolate and vanilla; mix well. Gradually add sugar, beating after each addition until light and fluffy.
  • Spread frosting onto cupcakes. Top with cranberries.

Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 210 mg, Carbohydrate 38 g, Fiber 0 g, Sugar 30 g, Protein 2 g

WHITE CHOCOLATE-CRANBERRY COOKIE BARS



White Chocolate-Cranberry Cookie Bars image

Soft-baked sugar cookie bars, studded with cranberries and white chocolate chips, are finished with cream cheese frosting and more cranberries for the perfect holiday treat!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 11

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
4 oz (half of 8-oz package) cream cheese, softened
1 egg
1/4 cup coarsely chopped dried cranberries
1/2 cup white vanilla baking chips
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
1 1/2 cups powdered sugar
1/3 cup coarsely chopped dried cranberries

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • In large bowl, stir cookie mix, 1/2 cup softened butter, 4 oz cream cheese and egg with spoon until soft dough forms. Stir in 1/4 cup cranberries and the white chips. Spread dough in bottom of pan. Bake 20 to 23 minutes or until golden brown. Cool completely on cooling rack, about 1 hour.
  • In large bowl, beat 8 oz cream cheese and 1/4 cup softened butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread frosting over top of bars; sprinkle 1/3 cup cranberries over frosting. Cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 30 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 22 g, TransFat 0 g

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

WHITE CHOCOLATE-CRANBERRY POKE CUPCAKES



White Chocolate-Cranberry Poke Cupcakes image

Topped with white chocolate cream cheese frosting and dried cranberries, these poke cupcakes are as festive looking as they are scrumptious.

Provided by Kraft

Categories     Kraft Desserts

Time 1h33m

Yield 24

Number Of Ingredients 9

1 package (2-layer size) white cake mix
1 cup boiling water
1 (3 ounce) package JELL-O Brand Cranberry Flavor Gelatin
6 ounces BAKER'S White Chocolate, broken into pieces
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
¼ cup butter or margarine, softened
1 teaspoon vanilla
2 ½ cups powdered sugar
½ cup dried cranberries

Steps:

  • Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce tops with fork.
  • Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
  • Melt chocolate as directed on package. Beat cream cheese and butter in large bowl with mixer until blended. Add chocolate and vanilla; mix well. Gradually add sugar, beating after each addition until light and fluffy.
  • Spread frosting onto cupcakes. Top with cranberries.

Nutrition Facts : Calories 247 calories, Carbohydrate 39.4 g, Cholesterol 18.2 mg, Fat 9.2 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 4.6 g, Sodium 212.7 mg, Sugar 30.1 g

CHOCOLATE FUDGE PUDDING POKE CUPCAKES



Chocolate Fudge Pudding Poke Cupcakes image

Chocolate fudge pudding pokes give these yellow cupcakes their fudgy deliciousness. Top with white chocolate curls and prepare to wow the crowd.

Provided by My Food and Family

Categories     Home

Time 2h47m

Yield 24 servings

Number Of Ingredients 8

1 pkg. (2-layer size) white cake mix
2 pkg. (3.4 oz. each) JELL-O Chocolate Fudge Flavor Cook & Serve Pudding
1 cup powdered sugar
1 qt. (4 cups) milk
2 Tbsp. butter or margarine
1/4 cup unsweetened cocoa powder
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 oz. BAKER'S White Chocolate, shaved into curls

Steps:

  • Prepare cake batter and bake as directed on package for 24 cupcakes. Immediately poke 4 or 5 deep holes in each cupcake at 1/2-inch intervals, using round handle of wooden spoon.
  • Mix dry pudding mixes and sugar in medium saucepan; stir in milk and butter. Bring to full boil on medium heat, stirring constantly. Spoon over cupcakes.
  • Refrigerate 2 hours. Gently stir cocoa powder into COOL WHIP; spread over cupcakes. Top with chocolate curls.

Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 22 g, Protein 3 g

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