Vanilla Cupcakes with Sugared Cranberries and Rosemary

This is just one of those recipes that draws me in every year during the holidays-it’s so nostalgic and fresh all at once. My family always had vanilla cupcakes, but wanting to do something festive with them, I leaned on the simplicity of winter. There is something so magical about sugared cranberries; they really glitter like little jewels, and that pop of red against creamy white frosting, with just a hint of rosemary, brings the outdoors right to your kitchen. These cupcakes remind one of those cozy winter evenings when the air is crisp outside and the kitchen is warm and sweet, filled with the laughter of loved ones.

I first made these for a family holiday party and in an instant, it was a tradition. Piping on the buttercream frosting and carefully setting on the sparkling cranberries, with every little touch, the joy of the season presented itself. The big, tangy flavor of the cranberries was something my nieces and nephews just loved, and for the grown-ups, an herbal touch of rosemary was a big plus. These are über-easy ways to add a little bit of magic to any holiday spread.

Alright, now let me show you how to do these fancy yet chill holiday cupcakes.

Vanilla Cupcakes with Sugared Cranberries and Rosemary Recipe

Recipe by EmmaCourse: Cake Ideas

Servings

12

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

320

kcal

Ingredients

• For the Vanilla Cupcakes:

• 1 1/2 cups (190g) all-purpose flour

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup (115g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 2 large eggs

• 2 tsp pure vanilla extract

• 1/2 cup (120ml) whole milk
  

• For the Buttercream Frosting:

• 1 cup (230g) unsalted butter, softened

• 4 cups (480g) powdered sugar

• 2 tsp pure vanilla extract

• 2-3 tbsp heavy cream or milk

• Pinch of salt
  

• For the Sugared Cranberries:

• 1/2 cup (100g) granulated sugar

• 1/2 cup (120ml) water

• 1 cup (100g) fresh cranberries

• 1/2 cup (100g) extra sugar for rolling
  

• For Garnish:

• Small sprigs of fresh rosemary
  

Steps

• Making the Vanilla Cupcakes:
• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with white baking paper cups.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined—be careful not to overmix.
• Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
• Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.
  
• Making the Buttercream Frosting:
• In a large bowl, beat the butter on medium speed until creamy and smooth, about 2 minutes.
• Gradually add the powdered sugar, about 1/2 cup at a time, mixing on low speed until fully incorporated.
• Add the vanilla extract and a pinch of salt. If the frosting seems too thick, add the heavy cream or milk, 1 tablespoon at a time, until you reach your desired consistency.
• Increase the speed to medium-high and beat for an additional 3 minutes, until light and fluffy.
  
• Preparing the Sugared Cranberries:
• In a small saucepan, bring the 1/2 cup of sugar and water to a simmer, stirring until the sugar dissolves.
• Add the cranberries, tossing to coat them in the sugar syrup. Use a slotted spoon to transfer the cranberries to a wire rack. Let them dry for about an hour.
• Roll the cranberries in the extra sugar, ensuring they’re fully coated in the sparkling sugar. Let them set for another 30 minutes.
  
• Assembling the Cupcakes:
• Pipe or spread the buttercream frosting onto each cooled cupcake in a smooth, swirled design.
• Top each cupcake with 2-3 sugared cranberries, then gently place a small sprig of fresh rosemary beside them.
• Admire your creation—the pop of red from the cranberries and the touch of green from the rosemary add a beautiful holiday charm!
  

Serving Information

• Yield: 12 cupcakes
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Decorating Time: 20-30 minutes
• Total Time: 1 hour 20 minutes
• Calories: Approx. 320 calories per cupcake

Emma’s Tips

• Fill the cupcake liners not too full; over 2/3 full, they risk overflowing and messing up their nice shape.
• Set the sugared cranberries: You may chill the cranberries after rolling them into sugar for a crunchier exterior; this also helps them hold the sparkling finish.
• You can use room temperature butter for the cupcakes and frosting to mix in easily and to give a light, fluffy texture.
• Rosemary sprigs: You can simply dip rosemary in water and then roll it in some sugar-to give it that frosted look without the very strong herbal aroma.

Serving Suggestions

These cupcakes are perfect for all types of holiday gatherings. I just love setting them out on some sort of rustic-wood platter or cake stand, simply for that casual, organic look. They are great with a steamy cup of spiced tea or a mug of mulling wine. If you want to do a full-on holiday dessert table, serve it definitely with gingerbread cookies or a rich chocolate Yule log.

Dear Reader

So, soft vanilla cupcakes, subtly buttercream-frosted, and that pop of bright with the sugared cranberries put together in one winter wonderland of a cupcake. Such desserts are sure to add class to any family or friends’ holiday gathering and are as astoundingly beautiful as they taste. Whether for an intimate family gathering or an elegant holiday party, these cupcakes are sure to be among the new favorites this season. Give this recipe a try, and let me know what you think! Leave a comment here or save it for later on Pinterest.

Happy baking, and may your holidays be super sweet!