Can I use frozen cranberries for baking?

Yes, frozen cranberries work perfectly. Use them straight from the freezer, no need to thaw, to prevent extra moisture from making the batter too thin.

How do I make the frosting taste like the Cranberry Bliss Bar?

Blend melted white chocolate with cream cheese and a dash of orange zest. This combination mimics the smooth, tangy sweetness of the original treat.

How long do these cupcakes stay fresh?

Stored properly in an airtight container in the fridge, they stay fresh for up to three days. Freeze unfrosted cupcakes for up to a month for longer storage.

Can I turn this recipe into a cake or loaf instead of cupcakes?

Absolutely! Pour the batter into an 8x8-inch pan and bake for about 30 minutes. The flavor remains divine, and it makes a great alternative for easy slicing.

Cranberry Bliss Cupcakes: Best 7 Holiday Baking Secrets Recipe

Description

These Cranberry Bliss Cupcakes capture the magic of the holidays with soft vanilla cake, tangy cranberries, and creamy white chocolate frosting. Inspired by the classic coffee shop treat, each bite is bursting with citrusy zest, sweet-tart flavor, and festive sparkle. Perfect for holiday gatherings or winter baking adventures, they’re easy to make, visually stunning, and taste like a celebration.

Ingredients

Scale

Sugared Cranberries:
3/4 cup superfine sugar, divided
1 1/2 cups fresh cranberries
Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
1 cup granulated sugar
1/2 cup unsalted butter, room temperature
1 Tbsp finely grated orange zest
2 large eggs
1/2 cup sour cream
1 1/2 tsp pure vanilla extract
3/4 cup sweetened dried cranberries, chopped
White Chocolate Frosting & Assembly:
1/2 cup unsalted butter, room temperature
4 oz cream cheese, softened
1/4 tsp kosher salt
4 oz white chocolate, melted and cooled
1 1/2 cups confectioners’ sugar
Finely grated orange zest, for garnish

Instructions

Make the Sugared Cranberries: In a small saucepan, combine 1/2 cup sugar and 1/2 cup water. Bring to a boil until the sugar dissolves. Remove from heat and stir in cranberries until coated. Transfer to a wire rack and let dry for 1 hour. Roll in the remaining sugar until evenly coated. Let dry completely before using.
Prepare the Cupcakes: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners. In a bowl, whisk flour, baking powder, and salt.
In a stand mixer, beat butter, sugar, and orange zest on medium-high until fluffy. Add eggs one at a time, mixing after each. Blend in sour cream and vanilla until smooth.
Gradually add dry ingredients on low speed, mixing just until combined. Fold in chopped cranberries. Fill liners three-quarters full.
Bake for 20–22 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
Make the Frosting: Beat butter, cream cheese, and salt until creamy. Slowly mix in melted white chocolate, then confectioners’ sugar until smooth and thick.
Frost and Decorate: Spread frosting over cupcakes. Top with sugared cranberries and a sprinkle of orange zest for sparkle.

Notes

Tip: If the frosting feels too soft, refrigerate for 10–15 minutes before spreading. For a shortcut, use a boxed vanilla cake mix and add orange zest and cranberries for a quick version. Make the sugared cranberries up to 3 days in advance and store in an airtight container.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American-Inspired

Nutrition

Serving Size: 1 cupcake
Calories: 520
Sugar: 48g
Sodium: 220mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 1g
Protein: 5g
Cholesterol: 70mg

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