Sugared-Cranberry Vanilla Cupcakes

A change up from the traditional Pumpkin Pie dessert for Thanksgiving… This year you can bring these sugared-cranberry vanilla cupcakes to the party! I know they look a little Christmasy, but they’ll work for either holiday and I highly doubt anyone will turn them away for their cheery look 😉 It’s a basic white cake recipe, with a cranberry filling, a light buttercream frosting and a sugared cranberry on top! Doesn’t get more festive than that, my friends! Read below for the long recipe 🙂


Sugared-Cranberry Vanilla Cupcakes 


Classic White Cake 
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/3 sticks unsalted butter, softened
1 3/4 cups sugar
1 1/2 cups whole milk
1/2 cup vegetable oil
2 teaspoons vanilla
4 egg whites


1. Preheat oven to 350 degrees. Beat egg whites until a soft peak forms, set aside in a separate bowl
2. In a mixing bowl with the paddle attachment, beat butter and sugar together until light and fluffy
3. In another bowl, combine the dry ingredients… Sift if you want or just whisk a few times 🙂
4. Add the dry ingredients to the butter and sugar by alternating the milk, vanilla and oil with flour, salt and baking powder. You can combine the milk, vanilla and oil in one large bowl to make it easier
5. Once the batter is mixed together, fold in the egg whites
6. This will make 72 mini-cupcakes, about 30 regular cupcakes or 1 two-layer cake. If you’re making minis, bake for about 10 minutes or 15-18 for regular size cupcakes.


Cranberry Filling 
2 cups fresh cranberries
2 cups sugar
1 tablespoon cornstarch
1 1/2 cup water
A dash of fresh orange juice


1. Grind the cranberries in a food processor until fine
2. In a sauce pot, over medium heat, combine the cranberries, water, sugar and a dash of orange juice
3. Add the cornstarch to 1 tablespoon water until it dissolved and then add it to the mixture.
4. Bring the mixture to a boil for about 10-15 minutes. Then let it simmer for another 30. When it cools you can place it in the fridge or freezer to get extra cold and to thicken faster.


Buttercream Frosting
1 stick butter, softened
4 cups powdered sugar
1/2 cup whole milk
1 teaspoon vanilla bean paste* or regular vanilla (*TIP: vanilla bean paste adds those fun, little specs of vanilla!)


1. Beat the butter for about 3 minutes until light and fluffy
2. Alternate the sugar and milk and continue to beat until smooth
3. Add in the vanilla


Wash some whole cranberries and then drain. Toss in a bowl and coast them with sugar…
To fill the cupcakes with cranberry, check out these pictures and mini-tutorial 🙂
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7 responses to Sugared-Cranberry Vanilla Cupcakes

  1. November 10, 2011

    They are beatiful!
    I’l treat myself:-)
    Have a nice evening!

  2. November 10, 2011


  3. November 11, 2011

    Eden, these were so good! Perfectly tart-sweet. We were raving about these at the studio last night. Thank you!

  4. November 13, 2011

    These look amazing! You read my mind, I was looking for a cranberry filling recipe! I can’t wait to try this.

  5. November 16, 2011

    These cupcakes are gorgeous and I love how you style your shots! I have “pinned” this recipe to my Pinterest board to share with my followers! I am joining as a follower today! Lovely blog!! Jina

  6. December 8, 2011

    These look amazing!! Thanks for sharing!

  7. January 22, 2012

    They’re beautiful. Making ‘m as we speak!

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