Cranberry Cupcakes With Cream Cheese Frosting Recipe 455

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CRANBERRY ORANGE CUPCAKES



Cranberry Orange Cupcakes image

Cranberry Orange Cupcakes studded with dried cranberries and a burst of orange flavor from orange zest. Topped with a decadent vanilla buttercream.

Provided by Deseree

Categories     Desserts

Time 35m

Number Of Ingredients 16

1/2 cup unsalted butter (softened)
2/3 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 teaspoons orange zest (zest from one large orange)
1 cup dried cranberries
1/2 cup unsalted butter (softened)
2 1/2 - 3 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
2 - 3 drops red food coloring
orange zest for garnish

Steps:

  • Preheat oven to 350 degrees and line cupcake tin with cupcake liners.
  • In the bowl of a stand mixer, beat together butter and sugar until light and fluffy. Beat in eggs one at a time, scraping down the sides of the bowl after adding each egg. Beat in vanilla.
  • In another bowl combine flour, baking powder and salt.
  • Slowly add in 1/3 of the dry mixture. Then add in 1/3 of the milk. Repeat alternating until all ingredients have been added.
  • Fold in dried cranberries and orange zest. Mix just until combined.
  • Fill cupcake liners 2/3 of the way full (about 1/4 cup of mixture). Bake for 15 - 20 minutes or until a toothpick inserted comes out clean. Remove from oven, allow to cool completely.
  • Meanwhile make frosting by beating together butter and sugar until fluffy. Beat in vanilla extract. Beat in 2 tablespoons milk until a stiff spreadable mixture forms. If too stiff, add remaining milk. Beat in food coloring and continue mixing just until frosting turns pink.
  • Place frosting in a piping bag and pipe onto cupcakes. Sprinkle orange zest over the top. Serve.

CRANBERRY CUPCAKES WITH CREAM CHEESE FROSTING RECIPE - (4.5/5)



Cranberry Cupcakes with Cream Cheese Frosting Recipe - (4.5/5) image

Provided by ladygourmet

Number Of Ingredients 18

Cranberry Cupcakes:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1 cup milk
1/2 cup sour cream
5 tablespoons canola oil
2 eggs
1 teaspoon vanilla
1/4 confectioner's sugar
1/4 cup canned cranberry sauce
Cream Cheese Frosting:
1/2 cup cream cheese
1/2 - 1 teaspoon whole milk
1 cup confectioner's sugar
1 teaspoon pink coloring
Chocolate Drizzle:
1/4 cup chopped chocolate
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F. Line cupcake tins with butter or cupcake liners. In a large bowl blend together flour and white sugar. Set aside. In the bowl of your stand mixer, mix milk, oil, eggs, vanilla and confectioner's sugar. Add dry ingredients until a nice smooth batter forms. Fold in canned cranberry sauce. Pour batter evenly into prepared cupcake tins and bake for about 20 minutes or until cake tester comes out clean. Transfer to a wire rack and let cool completely. Whip together ingredients for cream cheese frosting. Spread evenly over each cupcake. In a double broiler, melt down chocolate with milk until thick and smooth. Drizzle over cupcakes.

CRANBERRY CUPCAKES



Cranberry Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 17

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/8 to 1/4 teaspoon freshly grated nutmeg
6 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup canned whole-berry cranberry sauce
2 sticks unsalted butter, at room temperature
3 cups confectioners' sugar
1/4 cup canned whole-berry cranberry sauce
1/2 teaspoon vanilla extract
Pinch of salt
Dried cranberries, for topping

Steps:

  • Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, salt, baking soda and nutmeg in a medium bowl.
  • Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Add the egg and vanilla and beat until fluffy, about 3 more minutes. Reduce the speed to low; add the flour mixture and beat until just incorporated, about 1 minute. Add the sour cream and beat until light and fluffy, about 2 more minutes.
  • Divide the batter among the muffin cups. Bake until a toothpick inserted into the center comes out clean, about22 minutes. Let sit until cool enough to handle, then gently press the back of a small spoon into the center of each cupcake to make an indentation. Fill each indentation with a few teaspoons of cranberry sauce. Remove the cupcakes to a rack to cool completely.
  • Meanwhile, make the frosting: Beat the butter and 1 cup confectioners' sugar in a large bowl with a mixer on medium speed until combined, about 2 minutes. Reduce the mixer speed to medium low; gradually add the remaining 2 cups confectioners' sugar and beat until fluffy, about 2 minutes. Increase the speed to medium high; beat in the cranberry sauce, vanilla and salt until combined. Spread the frosting on the cupcakes and top with dried cranberries.

CRANBERRY ORANGE CUPCAKES



Cranberry Orange Cupcakes image

The perfect holiday cupcake, these Cranberry Orange Cupcakes are infused with orange zest and fresh cranberries, then topped with a silky cranberry orange buttercream. Make them even more festive by topping them with sugared cranberries.

Provided by Deborah

Time 38m

Number Of Ingredients 19

1 cup granulated sugar
1 cup water
1 cup fresh cranberries
1/2 cup superfine sugar*
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup butter, softened
2 eggs
zest of 1 orange
3/4 cup buttermilk
1/2 teaspoon orange extract
1 1/2 cups fresh cranberries, roughly chopped
3/4 cup butter, softened
3 cups powdered sugar
1 tablespoon orange zest
2-3 tablespoons heavy whipping cream**
3/4 cup fresh cranberries, finely chopped

Steps:

  • Combine the 1 cup of sugar and water in a small saucepan and cook over medium heat until the sugar is dissolved. If the water gets too hot and starts to boil, remove from the heat and allow to cool slightly, then add the cranberries. (You don't want the cranberries to burst, which is why you don't want the water too hot.) Pour the simple syrup and cranberries into a bowl and cover. Refrigerate overnight.
  • Drain the cranberries. Place the superfine sugar in a shallow bowl and add the cranberries. Shake to coat the cranberries with the sugar. Transfer to a surface lined with waxed paper and allow to dry for at least 1 hour.
  • Preheat the oven to 350ºF. Line 14 muffin tins with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder and salt.
  • In the bowl of a mixer, beat the sugar and butter together until light and fluffy, about 5 minutes. Add in the eggs, one at a time, scraping down the bowl between additions. Beat in the orange zest.
  • In a liquid measuring cup, combine the buttermilk and the orange extract. Add 1/3 of the flour mixture to the butter and beat until combined. Follow that with 1/2 of the buttermilk. Add another 1/3 of the dry ingredients, the remaining buttermilk, then the remaining flour mixture, beating to combine between each addition. Fold the cranberries into the batter.
  • Fill each of the prepared cups about 2/3 full of the batter. Bake until a tester inserted in the middle comes out clean, about 18 minutes. Allow to cool completely.
  • Beat the butter in a mixer until light and fluffy. Add in the powdered sugar, 1/2 cup at a time, until completely combined. Beat in the orange zest. Add in the cream, 1 tablespoon at a time, until you reach your desired consistency. Beat in the cranberries.***
  • Pipe the frosting on top of the cooled cupcakes. Top each cupcake with several sugared cranberries.

FRESH CRANBERRY ORANGE CUPCAKES WITH CREAM CHEESE FROSTING



Fresh Cranberry Orange Cupcakes with Cream Cheese Frosting image

Tender vanilla cake is filled with fresh cranberries and orange zest, then topped with cream cheese frosting in these cranberry orange cupcakes. Great for Thanksgiving or Christmas dessert!

Provided by justalittlebitofbacon

Categories     Dessert

Time 2h25m

Number Of Ingredients 18

1/2 cup granulated sugar
1/2 cup water
1 cup fresh cranberries
1/2 cup superfine sugar
2 cups fresh cranberries, (approximately)
1 cup (5 oz) all-purpose flour
1/4 tsp table salt
1 tsp baking powder
3/4 cup granulated sugar
2 tsp orange zest
8 tbsp (4 oz) unsalted butter, (softened but cool)
4 oz cream cheese, (softened but cool)
2 large eggs
1 tsp vanilla extract
8 oz cream cheese, (softened but cool)
4 tbsp (2 oz) unsalted butter, (softened but cool)
1 tsp vanilla extract
1 cup confectioners' sugar

Steps:

  • In a small saucepan bring the sugar and water to a boil and dissolve the sugar completely. Let the syrup rest for 5 minutes to cool it, then pour it into a bowl with the cranberries. Let the syrup cool to room temperature, then cover the bowl and put it in the refrigerator overnight.
  • Drain the cranberries and shake them out a bit to make sure you only have a thin coating of the syrup on them. Spread out the superfine sugar on a plate and roll the cranberries in the sugar. Test out the rolling with just a couple at first. If the coating seems gloppy or thick, shake out the cranberries some more or pat them dry with a paper towel.
  • Transfer the cranberries to a tray lined with wax paper and let them dry for 1-2 hours. Once they are ready the sugar will have formed a stable crust.
  • Preheat oven to 350F. Set out a standard sized 12 well muffin tin and fill the wells with cupcake liners.
  • Using a food processor or a knife, roughly chop the cranberries until you have 1 1/2 cups of chopped cranberries.
  • In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
  • In a small bowl rub the sugar and the orange zest together until the sugar is fragrant. Using a stand mixer with the flat beater on medium speed, cream together the butter, cream cheese, and sugar until light and fluffy, 4-5 minutes. Scrape down the sides and add the eggs one at a time, scraping after each addition. Add the vanilla and beat in.
  • Reduce the speed to low and add the dry ingredients. Beat until just mixed together with a little flour still showing. Take the bowl of the mixer off the stand, add the cranberries, and fold them in with a silicone spatula.
  • Divide the batter among the 12 wells in the tin. Bake for 25-28 minutes, or until the cupcakes are lightly browned and a toothpick comes out clean. Let them rest for 2-3 minutes, then carefully take them out of the muffin tin and let them cool on a cooling rack. Can be made up to 2 days ahead.
  • Using a hand mixer, whip the cream cheese and butter on high until light and fluffy, 3 minutes. Add the vanilla and mix in. Add the confectioners' sugar and mix on low until combined, then increase the speed to high and beat together until smooth.
  • Pipe or spread frosting over the tops of each cupcake. If you wish, sprinkle a bit of red sanding sugar over to decorate. (Another good idea would be to use themed sprinkles depending on the occasion.) If you made the sugared cranberries, top each cupcake with 2 or 3 of them.

CRANBERRY NUT CUPCAKES



Cranberry Nut Cupcakes image

"I convinced my son to eat cranberries with these quick-to-fix cupcakes," relates Anna Minegar of Zolfo Springs, Florida. With lots of cranberries and walnuts and a hint of lemon, they're ideal at breakfast or as after-school snacks, but special enough to serve to company.

Provided by Taste of Home

Time 40m

Yield 2 dozen.

Number Of Ingredients 12

1-1/2 cups fresh or frozen cranberries, coarsely chopped
1-1/4 cups sugar, divided
1/2 cup butter, softened
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon sweetened lemonade drink mix
1/2 teaspoon salt
1 cup milk
1 cup chopped walnuts
1 can (16 ounces) cream cheese frosting

Steps:

  • In a small bowl, combine cranberries and 1/4 cup sugar; set aside. In a large bowl, cream butter and remaining sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, drink mix and salt; add to creamed mixture alternately with milk. Fold in walnuts and reserved cranberries., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 12-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost with cream cheese frosting. Store in the refrigerator.

Nutrition Facts :

CRANBERRY FROSTING



Cranberry Frosting image

A simple cranberry cream cheese frosting that can be made with your Thanksgiving leftovers.

Provided by Mari

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 5m

Yield 1

Number Of Ingredients 3

½ cup cream cheese, softened
2 teaspoons confectioners' sugar
3 tablespoons cranberry sauce

Steps:

  • Combine cream cheese and confectioners' sugar in a large bowl; beat with an electric mixer until smooth and creamy. Fold in cranberry sauce.

Nutrition Facts : Calories 499.3 calories, Carbohydrate 27.6 g, Cholesterol 127.6 mg, Fat 40.5 g, Fiber 0.8 g, Protein 8.8 g, SaturatedFat 25.5 g, Sodium 354.7 mg, Sugar 17.9 g

CRANBERRY STUFFED CUPCAKES WITH CRANBERRY CREAM CHEESE FROSTING



Cranberry Stuffed Cupcakes with Cranberry Cream Cheese Frosting image

Provided by Molly Yeh

Categories     dessert

Time 2h10m

Yield 15 cupcakes

Number Of Ingredients 21

1 3/4 cups (222 grams) all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
6 tablespoons (90 grams) heavy cream, at room temperature
1 cup (135 grams) corn kernels, thawed if frozen
6 tablespoons (90 grams) sour cream, at room temperature
1/2 cup (113 grams) unsalted butter, at room temperature
1/4 cup (50 grams) refined coconut oil, soft but not melted
1 cup (200 grams) granulated sugar
2 large eggs, at room temperature
1 1/2 teaspoons vanilla bean paste or extract
1/4 cup (70 grams) cranberry sauce
1/2 cup (113 grams) unsalted butter, at room temperature
1/2 cup (113 grams) cream cheese, at room temperature
3 cups (360 grams) powdered sugar
Pinch kosher salt
1 1/2 teaspoons vanilla bean paste or extract
2 tablespoons (30 grams) heavy cream
About 2/3 cup thick cranberry sauce (if it's super runny, drain off some of the juices)
Sliced fresh cranberries, for decorating
Fresh rosemary sprigs, for decorating

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line two cupcake pans with 15 cupcake liners, spacing them out evenly between the two pans.
  • Sift together the flour and baking powder in a medium bowl, then lightly stir in the salt and set aside. Combine the heavy cream and 1/2 cup corn in a food processor and puree until smooth, being careful not to overblend so the cream doesn't turn into butter. Add the sour cream and blend just to combine, then set aside.
  • Cream together the butter, coconut oil and granulated sugar in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides occasionally with a rubber spatula to make sure everything is incorporated evenly, until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Reduce the mixer to medium-low and add the dry mixture and corn puree mixture in 3 alternating additions, then fold in the remaining 1/2 cup corn kernels with a rubber spatula. Using an ice cream scoop, distribute the batter evenly among the cupcake liners.
  • Bake for 10 minutes, then rotate the pans and continue to bake until the cupcakes are thinking about starting to turn brown and a toothpick inserted in the center comes out with a few crumbs on it, 6 to 10 minutes more. If the cupcakes need more time, continue to bake and check them frequently (like every 30 to 45 seconds). Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • For the buttercream: If desired, press the cranberry sauce through a fine-mesh sieve to get rid of the cranberry skins, which will yield a smoother buttercream. This step is not necessary, though. Beat together the cranberry sauce, butter and cream cheese in a stand mixer fitted with the paddle attachment, until smooth. Add the powdered sugar, salt and vanilla and continue beating until combined. Beat in the heavy cream. Transfer to a piping bag.
  • To assemble: Use an apple corer to extract the centers of the cupcakes. Transfer the thick cranberry sauce to a piping bag or resealable plastic bag with the corner snipped off, then pipe it into the centers of the cupcakes. Pipe a blob of frosting onto the cupcakes and decorate with sliced cranberries and rosemary sprigs. Enjoy! These are best enjoyed within a day or two.

CRANBERRY SPICE "TURKEY" CUPCAKES WITH VANILLA CREAM CHEESE FROSTING



Cranberry Spice

Serve these Thanksgiving cupcakes at a holiday potluck, or on a party dessert buffet.

Provided by Katherine Kallinis Berman

Categories     HarperCollins     Thanksgiving     Cupcake     Cranberry     Spice     Cinnamon     Nutmeg     Vanilla     Potluck     Dessert

Yield Makes 24 cupcakes

Number Of Ingredients 21

For the cupcakes:
1 1/4 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
8 tablespoons unsalted butter
1 cup sugar
2 large eggs
1/4 cup water
1 cup fresh or frozen cranberries
For Vanilla Cream Cheese Frosting:
4 tablespoons unsalted butter
4 cups sifted confectioners' sugar
1/4 teaspoon pure vanilla extract
6 ounces cream cheese
For the decoration:
1/4 pound each brown, white, black, and orange fondant
Fondant roller
Piping gel
144 pieces of candy corn

Steps:

  • For the cupcakes:
  • To make the cupcakes: Preheat the oven to 350˚F, and line two cupcake pans with twelve paper baking cups each. Sift together the flour, baking powder, cinnamon, nutmeg, and salt in a bowl, and set aside.
  • In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar until light and fluffy, approximately 3 to 5 minutes.
  • Add each egg slowly, one at a time, mixing after each addition.
  • Add one third of the flour mixture to the butter mixture, followed by one third of the water. Mix slowly. Then add another third of the flour mixture, followed by another third of the water. Mix slowly again. Finally, add the last third of the flour mixture and the last third of the water. Mix until all the ingredients are incorporated.
  • Scrape down the bowl, and add the cranberries. Fold in using a spatula until the cranberries are scattered throughout the batter.
  • Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
  • Let the cupcakes cool and then frost with Georgetown Cupcake's signature swirl (see note)
  • For Vanilla Cream Cheese Frosting:
  • In the bowl of a stand mixer or in a bowl with a handheld electric mixer or in a bowl with a handheld electric mixer, mix all the ingredients for approximately 3 to 5 minutes, until frosting is light and airy. Frost each cupcake with a thick layer of the frosting using an offset spatula.
  • For the fondant turkeys:
  • Roll out a small ball of brown fondant, approximately the size of a golf ball, to form the body of your turkey. Then roll out a ball of brown fondant, approximately half the size of the first ball, to form the head of your turkey. Attach the head to the body using piping gel or water.
  • Roll out two small balls of white fondant, each approximately the size of a pea, to form the eyeballs of your turkey.
  • Roll out two small balls of black fondant, each approximately the size of half a pea, to form the pupils of your turkey's eyes. Using piping gel or water, attach the pupils to the eyeballs, and the eyeballs to the turkey's head.
  • Roll out a small piece of orange fondant, and shape it into a crescent to form the turkey's beak. Attach it to the turkey's head using piping gel or water.
  • Roll out four small pieces of brown fondant and shape them into rounded teardrops to form feathers.
  • Let the fondant turkey and feathers set for 5 to 10 minutes, and then place the turkey on top of a cupcake, with the feathers placed behind.
  • Line up six pieces of candy corn, pointed side down on the brown fondant feathers behind the turkey's body to form another layer of feathers.

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4/5


CRANBERRY CUPCAKES WITH CREAM CHEESE FROSTING » CRANBERRY ...
The recipe makes 12-16 cupcakes, depending on the size of your muffin tin. Make sure to let your cream cheese soften at room temperature before making the frosting. This will make it much easier to mix. Refrigerate leftover cupcakes. Take out of refrigerator and store at room temperature for an hour if you want them "warmed up" for eating.
From uscranberries.com
Category Dessert, Dessert & Baking
Calories 143 per serving


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From tfrecipes.com


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