Cranberry Bliss Cupcakes
A sweet, tart, and creamy twist in cupcake form, cranberry bliss cupcakes are inspired by the beloved seasonal cranberry bliss bars.
These cupcakes blend dried cranberries, white chocolate chips, and a cream cheese frosting for a decadent experience.
The tangy fruit contrasts with the richness of the cake and icing, creating a balanced dessert that’s perfect for holidays or any special moment.
You’ll prepare a smooth cupcake batter using softened butter, sugar, eggs, flour, dried cranberries, and white chocolate chips.
After baking, each cupcake is topped with a velvety cream cheese frosting and a sprinkle of chopped cranberries and drizzle of white chocolate.
Prep and Cook Details
| Prep Time | Cook Time | Total Time | Course | Cuisine | Servings |
|---|---|---|---|---|---|
| 15 mins | 20 mins | 35 mins | Dessert | American | 12 |
Ingredients List
| Ingredient | Quantity (12 cupcakes) | Alternatives |
| All-purpose flour | 1 1/2 cups | Einkorn flour |
| Baking powder | 1 tsp | Baking soda (use 1/2 tsp) |
| Salt | 1/4 tsp | Sea salt |
| Unsalted butter (softened) | 1/2 cup (1 stick) | Coconut oil |
| Granulated sugar | 3/4 cup | Coconut sugar |
| Eggs | 2 | Flax eggs |
| Vanilla extract | 1 tsp | Almond extract |
| Milk | 1/2 cup | Almond milk |
| Dried cranberries | 2/3 cup | Fresh cranberries (chopped) |
| White chocolate chips | 1/2 cup | Sugar-free white chocolate chips |
| Cream cheese (for frosting) | 8 oz | Vegan cream cheese |
| Powdered sugar (frosting) | 1 cup | Sugar-free confectioners’ blend |
| Additional dried cranberries | For topping | Fresh cranberries (chopped) |
| White chocolate (melted) | For drizzle | Skip or use a sugar-free version |
Baking Tools You’ll Need
| Tool | Alternative |
| Mixing bowls | Any large food-safe container |
| Electric mixer or whisk | Spoon + elbow grease |
| Muffin tin | Silicone cupcake mold |
| Paper liners | Grease the tin directly |
| Cooling rack | Clean cutting board |
| Piping bag | Ziplock bag with snipped corner |
Let’s Begin the Making Process
Ready to fill your kitchen with the cozy scent of cranberry and vanilla? This cupcake journey is as enjoyable as the final result.
Cream Butter and Sugar
In a large mixing bowl, beat 1/2 cup softened butter with 3/4 cup granulated sugar until light and fluffy.
This takes about 2–3 minutes with an electric mixer. You want a pale yellow, airy mixture as your base.
Add Eggs and Vanilla
Crack in 2 eggs, one at a time, beating well after each addition. Then stir in 1 teaspoon of vanilla extract.
The batter should now look smooth and a bit glossy.
Combine Dry Ingredients
In another bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
This ensures the leavening is evenly distributed throughout the batter.
Mix Wet and Dry Together
Gradually add the dry mixture into the butter-egg blend, alternating with 1/2 cup of milk. Start and end with the dry mixture.
Stir just until combined—overmixing will lead to dense cupcakes.
Add Cranberries and Chocolate Chips
Gently fold in 2/3 cup dried cranberries and 1/2 cup white chocolate chips. They’ll speckle your batter with sweetness and color.
Fill and Bake
Scoop the batter into lined muffin cups, filling each about 3/4 full. Bake at 350°F (175°C) for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool Before Frosting
Transfer cupcakes to a wire rack and cool completely before frosting. Warm cupcakes will melt the frosting and make a mess.
Frost and Decorate
For the frosting, beat 8 oz cream cheese until smooth. Add 1 cup powdered sugar and mix until creamy.
Pipe or spread on the cooled cupcakes. Sprinkle chopped dried cranberries on top and drizzle with melted white chocolate.
Serving and Decoration Tips
- For a festive presentation, top each cupcake with a swirl of frosting using a star piping tip.
- Add orange zest into the frosting for an aromatic citrus twist.
- Sprinkle with chopped pistachios or crushed freeze-dried cranberries for texture.
Variations to Try
- Orange Cranberry Bliss: Add 1 tablespoon of orange zest to the batter and frosting for a vibrant citrus tone.
- Almond Cranberry Cupcakes: Replace vanilla extract with almond extract and top with slivered almonds.
- Cranberry Coconut Cupcakes: Substitute milk with coconut milk and top with toasted shredded coconut.
- Chocolate Cranberry Cupcakes: Add 2 tablespoons of cocoa powder to the dry ingredients and reduce flour slightly to balance texture. Use dark chocolate instead of white.
Storing Tips
- Store cupcakes in an airtight container in the fridge for up to 4 days.
- To freeze, wrap each cupcake (unfrosted) individually and store in a zip bag. Thaw and frost when ready to serve.
Common Mistakes & Fixes
| Mistake | Why It Happens | Fix/Prevention |
| Cupcakes too dense | Overmixed batter | Stir gently and only until just combined |
| Dry texture | Overbaking | Check with a toothpick at 18 minutes |
| Frosting too runny | Cream cheese too warm | Chill before using and avoid overbeating |
| Cranberries sinking | Not coating in flour | Toss cranberries in 1 tsp flour before mixing |
Try this cranberry bliss cupcakes recipe and let the fruity sweetness shine through every bite.
They’re a hit at gatherings and cozy evenings alike.
If you try this cupcake delight, share your experience in the comments—especially your take on this cranberry-themed treat!
