Christmas Goodies

Spiced Cranberry Cupcakes

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I’m one of those people.  THOSE people. “Those” people.  I love cranberry sauce, from a can.  I like the kind with the full berries mixed in.  That’s just a holiday staple for me, and I eat it when I can (as a side dish, as dessert, in a turkey sandwich…) from Thanksgiving through Christmas! I created this recipe because of my love for cranberry sauce.  Even if you aren’t a fan, I hope you’ll like these cupcakes!  It’s multiple steps, and definitely something for those that love to take the time to bake, but it’s SO WORTH IT!

spiced cranberry cupcakes

WHAT YOU NEED:

CUPCAKE:

  • 1 box spice cake mix
  • 1 tablespoon orange zest (optional)
  • Eggs, Oil, and Water according to the box

CRANBERRY FILLING:

  • 2 cups fresh cranberries
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons corn starch
  • 2 teaspoons water

CRANBERRY FROSTING:

  • 3/4 cup butter (softened)
  • 3 cups powdered sugar
  • 10-12 fresh cranberries
  • 1/2 cup water
  • 1/3 cup sugar
  • 1 teaspoon lemon juice

SUGARED CRANBERRIES (optional):

  • 12 oz bag fresh cranberries
  • 2 cups sugar

spiced cranberry cupcakes

MAKE THEM:

CUPCAKES:

Preheat oven to 350 and place cupcake liners in pan.  Spray lightly

Combine all ingredients for the cupcakes and mix until JUST combined.

Fill cupcake liners 3/4 full of batter and bake 16-21 minutes or until done in center.

Set aside to cool, then hollow out middles.

CRANBERRY FILLING:

Add sugar, water, berries and vanilla to a medium pan and cook over medium to medium-high until they just start to boil.

Turn down heat and allow to simmer for 3-5 minutes.

Mix the corn starch and water, then mix into the filling.

Remove from heat and allow to cool.

CRANBERRY FROSTING:

In a medium pot, boil the cranberries, water, sugar, and lemon juice, then allow to simmer 15 minutes.

Cool completely before adding to frosting.

In your mixer, beat the butter and sugar for about 4 minutes.

Add cranberry mixture 1 tablespoon at a time until you reach the desired color and flavor you want.

SUGARED CRANBERRIES:

In a medium saucepan, heat the sugar and water until the sugar is dissolved, stirring constantly.

Stir in cranberries and mix gently until coated.

Scoop out cranberries and place on paper towels to dry for at least an hour.

Roll in the remaining 1 1/2 cups sugar until each is well coated.

Let dry another hour.

PS – these make beautiful centerpieces in a bowl for the holidays!

Fill your cupcakes with the cranberry filling, and top with frosting and sugared cranberries! ENJOY!

TRY THESE TREATS, TOO!

Print Recipe
5 from 1 vote

Spiced Cranberry Cupcakes

The perfect cupcake for cranberry fans! These cupcakes are sweet and tart, balanced by a fun little spice cake!

Ingredients

CUPCAKE:

  • 1 box spice cake mix
  • 1 tablespoon orange zest optional
  • Eggs Oil, and Water according to the box

CRANBERRY FILLING:

  • 2 cups fresh cranberries
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons corn starch
  • 2 teaspoons water

CRANBERRY FROSTING:

  • 3/4 cup butter softened
  • 3 cups powdered sugar
  • 10-12 fresh cranberries
  • 1/2 cup water
  • 1/3 cup sugar
  • 1 teaspoon lemon juice

SUGARED CRANBERRIES (optional):

  • 12 oz bag fresh cranberries
  • 2 cups sugar

Instructions

CUPCAKES:

  • Preheat oven to 350 and place cupcake liners in pan.  Spray lightly
  • Combine all ingredients for the cupcakes and mix until JUST combined.
  • Fill cupcake liners 3/4 full of batter and bake 16-21 minutes or until done in center.
  • Set aside to cool, then hollow out middles.

CRANBERRY FILLING:

  • Add sugar, water, berries and vanilla to a medium pan and cook over medium to medium-high until they just start to boil.
  • Turn down heat and allow to simmer for 3-5 minutes.
  • Mix the corn starch and water, then mix into the filling.
  • Remove from heat and allow to cool.

CRANBERRY FROSTING:

  • In a medium pot, boil the cranberries, water, sugar, and lemon juice, then allow to simmer 15 minutes.
  • Cool completely before adding to frosting.
  • In your mixer, beat the butter and sugar for about 4 minutes.
  • Add cranberry mixture 1 tablespoon at a time until you reach the desired color and flavor you want.

SUGARED CRANBERRIES:

  • In a medium saucepan, heat the sugar and water until the sugar is dissolved, stirring constantly.
  • Stir in cranberries and mix gently until coated.
  • Scoop out cranberries and place on paper towels to dry for at least an hour.
  • Roll in the remaining 1 1/2 cups sugar until each is well coated.
  • Let dry another hour.
  • Fill your cupcakes with the cranberry filling, and top with frosting and sugared cranberries! ENJOY!

Notes

PS - these make beautiful centerpieces in a bowl for the holidays!

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures.  I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.

7 Comments

  1. These look so yummy and I love the cranberry surprise inside

  2. These look beautiful and sound delicious. What a great idea for a Christmas dessert to bring to parties.

  3. 5 stars
    These look and sounds amazing! You always have really yummy and different dessert recipes. I really want to try these!

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