Cranberry Stuffed Cupcakes With Cranberry Cream Cheese Frosting Recipes

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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.

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 CREAM CHEESE STUFFED SUFGANIYOT



Cranberry Cream Cheese Stuffed Sufganiyot image

Provided by Molly Yeh

Categories     dessert

Time 15m

Yield 8 donuts

Number Of Ingredients 5

Vegetable or canola oil, for frying
One 16.3-ounce tube biscuit dough (I like Pillsbury's Simply...Buttermilk Biscuits)
8 ounces cream cheese, softened
1/4 cup cranberry sauce
Powdered sugar, for dusting

Steps:

  • In a large heavy-bottom pot or Dutch oven, heat 2 inches of oil to 350 degrees F.
  • While the oil is heating, set out your dough. Separate the dough into 8 rounds. You can either keep the rounds of dough as they come or roll out the dough into a big sheet and cut out your own circles. (I like doing this if the biscuits are really big.) If doing the latter, it will be easier to roll out the dough if it's close to room temperature.
  • Gently add the dough rounds to the preheated oil and fry the donuts on both sides until golden brown and cooked through, about 2 minutes per side. Remove the donuts with a slotted spoon to a paper towel or a sheet pan lined with a wire rack to drain excess oil.
  • Meanwhile, combine the cream cheese and cranberry sauce until well combined. Transfer to a piping bag fitted with a 1/2-inch round tip. Insert the tip into the top and center of the donut and pipe a small amount, letting a little bit come out the top. Dust with powdered sugar. Serve!

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

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.

CRANBERRY CREAM CHEESE SPREAD



Cranberry Cream Cheese Spread image

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 6

One 8-ounce package cream cheese, at room temperature
1/4 cup cranberry sauce
1/2 orange, zested and juiced
1/2 orange, zested and juiced
1/2 cup chopped pecans
Toasted bagels, for serving

Steps:

  • Process the cream cheese, cranberry sauce, orange zest and juice until smooth, then pulse in your pecans. Spread on a bagel!

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