If you’re looking for a show-stopping holiday dessert, look no further than Sparkling Cranberry White Chocolate Cupcakes. These gorgeous treats are equal parts elegant and festive, with sweet-tart cranberry flavor and creamy white chocolate in every bite.
They’re a winter wonderland in cupcake form—perfect for Christmas parties, New Year’s celebrations, or any occasion where you want to impress without the stress. Despite their bakery-worthy appearance, these cupcakes are surprisingly easy to make at home.
The base is a moist vanilla cupcake infused with white chocolate chips, giving it a soft, rich crumb. Inside, you’ll find a cranberry compote surprise—sweet, tangy, and perfectly balanced. It adds a bright pop of flavor that keeps every bite exciting.
The cupcakes are topped with a fluffy white chocolate buttercream that’s whipped to silky perfection. It’s sweet but not overpowering, allowing the cranberries to shine.
But what really takes these cupcakes over the top? The sparkling sugared cranberries that decorate each one. Coated in syrup and rolled in sugar, they glisten like edible jewels and add a gorgeous festive touch.
Don’t worry—this recipe doesn’t require any special tools or ingredients. You’ll use fresh or frozen cranberries, basic pantry items, and an easy syrup technique to make the sugared topping.
These cupcakes hold up well, making them ideal for baking ahead of time. Just store the sugared cranberries separately and assemble before serving for maximum sparkle.
They’re also super versatile. Swap the compote for cranberry jam in a pinch, or make mini versions for party platters.
Want to elevate the presentation? Use gold cupcake liners, white chocolate curls, or a dusting of edible glitter.
They’re the kind of dessert people remember—beautiful, flavorful, and a little bit magical.
Whether you’re baking for friends, family, or a holiday cookie exchange, these cupcakes will steal the show.
And let’s be honest—anything with white chocolate and cranberries is hard to resist.
Get ready to wow your guests (and yourself) with these sparkling stunners.
Servings: 12 cupcakes
Time:
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Additional Time (Sugared Cranberries): 1 hour (cooling)
- Total Time: 1 hour 45 minutes
Ingredients:
For the cupcakes:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/3 cup white chocolate chips
For the cranberry compote filling:
- 1 cup cranberries (fresh or frozen)
- 1/4 cup sugar
- 2 tablespoons water
For the white chocolate buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup white chocolate, melted and cooled
For the sugared cranberries:
- 1/2 cup cranberries
- 1/2 cup water
- 1/2 cup granulated sugar (plus extra for rolling)
Instructions:
- Make the sugared cranberries: heat 1/2 cup sugar and 1/2 cup water until sugar dissolves. Let cool slightly, then toss in cranberries. Drain and roll in extra sugar. Let dry for 1 hour.
- Make the compote: combine cranberries, sugar, and water in a saucepan. Simmer until berries pop and thicken. Cool completely.
- Preheat oven to 350°F and line cupcake pan with liners.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until light. Beat in eggs and vanilla.
- Mix in sour cream, then gradually add dry ingredients. Fold in white chocolate chips.
- Divide batter among liners. Bake 18–20 minutes or until a toothpick comes out clean. Cool.
- Core each cupcake and fill with cranberry compote.
- Make buttercream: beat butter, sugar, and vanilla until fluffy. Add melted white chocolate and beat until smooth.
- Frost cupcakes and top with sugared cranberries.
Tips:
- Make sugared cranberries ahead and store at room temp.
- Cool cupcakes completely before filling and frosting.
- Use a piping tip or knife to core cupcakes.
- Add lemon zest to compote for extra zing.
- Chill cupcakes slightly before serving for best texture.
Why You’ll Love This Recipe:
- Stunning and festive presentation
- Sweet-tart flavor combo
- Rich white chocolate buttercream
- Filled with real cranberry compote
- Easy to make ahead
Summary: These Sparkling Cranberry White Chocolate Cupcakes combine fluffy vanilla cake, white chocolate buttercream, and a burst of cranberry filling—topped with glittering sugared cranberries. A beautiful, festive treat for the holidays.
