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White Chocolate Cranberry Cupcakes
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
24
Cupcakes
We're continuing Cranberry Week with these White Chocolate Cranberry Cupcakes and they're the perfect mix of sweet and tart. Sugared cranberries finish them off and make them a great finish to any holiday or winter get-together!
Ingredients
1x
2x
3x
Cupcakes:
▢
1
Box Betty Crocker White Cake Mix
▢
1- 3.4
oz.
package White Chocolate Instant Pudding
▢
4
Egg Whites
▢
1
cup
Sour Cream
▢
3/4
cup
Vegetable Oil
▢
½
cup
Milk
▢
1
tsp
Vanilla Extract
▢
¼
tsp
Sea Salt
Frosting:
▢
2
cups
Heavy Whipping Cream
▢
1/3
cup
Instant White Chocolate Pudding Mix
dry
▢
1/2
cup
Confectioners' Sugar
▢
6
oz.
Freeze Dried Cranberries
I use Trader Joe's
▢
Sparkling Cranberries
Instructions
Cupcakes:
Preheat oven to 375 F.
Line cupcake pan with liners.
Beat all ingredients together until smooth.
Fill liners about ? full of batter.
Turn oven down to 350 F.
Bake cupcakes for 18 - 20 minutes.
Test with a toothpick to check that they are done, transfer cupcakes to a cooling rack.
Frosting:
Combine heavy cream, pudding mix, and confectioners' sugar in a stand mixer or large bowl and whip until frosting starts to thicken.
Add freeze dried cranberries to a food processor and blend until you have a fine dust.
Add cranberry dust into the frosting and beat for another 30 seconds or so until stiff peaks form.
Use a bag or decorator tool to pipe frosting on cooled cupcakes.
Serve same day for best results.
Nutrition
Calories:
261
kcal
|
Carbohydrates:
26
g
|
Protein:
2
g
|
Fat:
17
g
|
Saturated Fat:
11
g
|
Cholesterol:
32
mg
|
Sodium:
232
mg
|
Potassium:
56
mg
|
Sugar:
16
g
|
Vitamin A:
360
IU
|
Vitamin C:
0.2
mg
|
Calcium:
76
mg
|
Iron:
0.4
mg
Find it online:
www.sugarandsoul.co/white-chocolate-cranberry-cupcakes/