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A hidden chocolate center and fresh berry frosting adds a delicious finish to these Sparkling Cranberry White Chocolate Cupcakes.

Years and years ago I took a cake decorating class with a friend. I was 7 months pregnant at the time, so I’m really not sure what possessed me to waddle into this class. Somewhere along the way I decided that having kids meant I was going to need to make fun birthday cakes every year. So I had to learn sometime.

I learned some easy decorating tips in that first 4 week class, but most of what I have learned about cakes and frosting has been by trial and error. Frosting is really pretty forgiving. If you mess up, you can just scrape it off and start over.

That’s probably part of the reason I gave up my home-based cake business. The perfectionist in me was taking hours upon hours to finish cakes or cupcakes for my clients. I have found that baking for my internet friends is much more relaxing. Plus, these baked goods stay in my kitchen. There is no added stress of hoping the finished product did not get dropped on the car ride to their house.



For the Sparkling Cranberries

  • 3/4 cup sugar, divided
  • 1/2 cup water
  • 1 cup fresh cranberries

For the Cupcakes

  • 6 Tablespoons unsalted butter, softened
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • 1/3 cup sour cream
  • 3 egg whites
  • 1 1/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 cup milk

For the White Chocolate Ganache

  • 1 cup white chocolate chips
  • 1/4 cup heavy whipping cream

For the Cranberry Frosting

  • 1 cup fresh cranberries
  • 2 Tablespoons water
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 1/2 teaspoon salt
  • 3 cups powdered sugar


  1. Stir together the water and 1/2 cup sugar in a small saucepan. Simmer until the sugar is completely dissolved. Pour the syrup into a bowl and cool for about 10 minutes. Add the cranberries and stir to coat. Refrigerate the cranberries and syrup overnight, stirring a couple times to coat with syrup.
  2. Preheat the oven to 350 degrees. Place 12 cupcake liners in a cupcake pan.
  3. Cream the butter and sugar until light in color and fluffy, about 3-4 minutes. Add the extracts and sour cream and mix until well combined.

You can find complete recipes of this SPARKLING CRANBERRY WHITE CHOCOLATE CUPCAKES in

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