Cranberry Vanilla Cupcakes with White Chocolate Frosting
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy vanilla cupcakes filled with sweet-tart cranberry compote and topped with silky white chocolate buttercream. The tart filling cuts through the richness of the frosting perfectly. A festive, elegant dessert ideal for holidays and celebrations.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1/2 cup melted butter (1 stick)
- 1/4 cup canola oil
- 1 1/2 cups granulated sugar
- 3 eggs
- 1/4 cup milk (1%, whole milk, buttermilk -- I use 1%)
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour ((195 grams))
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup sugar
- 1/4 cup water
- 1 cup cranberries (I used frozen, but fresh would also work)
- 1 tsp corn starch
- 1/3 cup chopped white chocolate or chips
- 1 tablespoon cream (any kind)
- 1/4 cup butter (softened)
- 1 1/2 cups icing sugar
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 25m
- Sodium
- 159mg
- Total sugar
- 46g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 103mg
- Calcium
- 31mg
- Iron
- 0.85mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 159MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.