White Chocolate Cranberry Cupcakes
Cakes
-
December 16, 2022

White Chocolate Cranberry Cupcakes

Dairy-Free
Egg-Free
Vegan

Soft and moist vanilla cupcakes filled with cranberry compote and topped with sweet white chocolate buttercream are a new holiday favorite. Traditional white chocolate and cranberry flavors blended for the ultimate seasonal dessert. Not to mention, these cupcakes are entirely dairy and egg-free.

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White Chocolate Cranberry Cupcakes

Soft and moist vanilla cupcakes filled with cranberry compote and topped with sweet white chocolate buttercream are a new holiday favorite. Traditional white chocolate and cranberry flavors blended for the ultimate seasonal dessert. Not to mention, these cupcakes are entirely dairy and egg-free.

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These soft vanilla cupcakes paired with a tart jelly-like cranberry compote and silky white chocolate buttercream make for a perfect flavor and texture combination. 

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WHAT IS CRANBERRY COMPOTE

When making this recipe, I learned that most people need to understand what a compote is. A compote is a dessert or concoction made with whole or pieces of fruit with sugar and water. You heat all the ingredients until it becomes thick and jelly-like. 

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Ingredients for Cranberry Compote

Fresh Cranberries

Water

Granulated Sugar

Cornstarch

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How to Make Cranberry Compote
  • In a saucepan, combine the cranberries, sugar, and water and heat over medium heat. Stir to dissolve the sugar and cover to allow the cranberries to soften as it cooks.
  • When the cranberries have softened and begun to pop, slowly add the cornstarch and stir until it is incorporated. You do not want white clumps left over.
  • Allow the mixture to simmer for another 5 to 10 minutes. The mixture will become thick and jelly-like. Transfer to a heatproof bowl and let cool to room temperature before using. Or cover and place in the refrigerator until ready to use. 

To add the compote filling into the cupcakes, use a spoon or piping tip to create or dig a hole out of the center of each cupcake. Then spoon or pipe in the cranberry compote until it reaches the top. Simply pipe the white chocolate buttercream over the tops of the cupcakes.

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WHITE CHOCOLATE BUTTERCREAM

This silky-smooth white chocolate buttercream pairs perfectly with these vanilla cupcakes filled with a tart cranberry compote. The flavor combinations are perfect!

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Ingredients for White Chocolate Buttercream

Dairy-Free Butter

Powdered Sugar, sifted

Dairy-Free White Chocolate

Vanilla Extract

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How to Make White Chocolate Buttercream
  • Melt the white chocolate in a microwaveable bowl. To do this, heat it in the microwave for about one minute and stir until completely smooth. Allow it to cool before adding it to butter. 
  • Beat the butter until smooth, about 2 to 3 minutes.
  • Add cooled melted white chocolate and mix for another 2 to 3 minutes. 
  • Sift in the powdered sugar and continue mixing until it starts to combine.
  • Add the vanilla extract and continue mixing for another couple of minutes. 

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CANDIED CRANBERRIES

While not completely necessary, adding candied cranberries to the tops of each cupcake adds to the look and taste of this recipe. 

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They are super easy to make and a great snack while baking these cupcakes. 

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HOW TO STORE CUPCAKES

These cupcakes can stay fresh in an airtight container for 2 to 3 days. You can also place them in the refrigerator, but it is not necessary. 

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These cupcakes are great for any holiday gathering and are guaranteed to amaze your friends, family, and tastebuds! 

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More Holiday Recipes to Try:

Gingerbread Cake

Red Velvet Cupcakes

Eggnog Bundt Cake

Hot Cocoa Cookies

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White Chocolate Cranberry Cupcakes

White Chocolate Cranberry Cupcakes

Soft and moist vanilla cupcakes filled with cranberry compote and topped with sweet white chocolate buttercream are a new holiday favorite. Traditional white chocolate and cranberry flavors blended for the ultimate seasonal dessert. Not to mention, these cupcakes are entirely dairy and egg-free.

Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Yield:
16 cupcakes
Author:
Paige Musser
Print recipe

Ingredients

Vanilla Cupcakes:

  • 2 1/4 cups cake flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup dairy-free butter, room temperature
  • 1/3 cup aquafaba, measured then whipped (chickpea liquid)
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 cup dairy-free milk
  • 1 tbsp vinegar

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White Chocolate Buttercream:

  • 1 cup dairy-free butter
  • 3 cups powdered sugar, sifted
  • 4 oz dairy-free white chocolate
  • 1 tsp vanilla extract

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Cranberry Compote:

  • 1 cup fresh cranberries
  • 1/4 cup water
  • 1/2 cup granulated sugar
  • 1 1/2 tsp cornstarch

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Sugared Cranberries:

  • 1 cup granulated sugar
  • 1 cup water
  • 2 cups fresh cranberries

Instructions

Vanilla Cupcakes:

  1. Whisk your dry ingredients: cake flour, baking powder, salt, and set aside.
  2. Measure the dairy-free milk and mix in the tablespoon of apple cider vinegar and set aside.
  3. Start making your aquafaba: drain the liquid from a can of chickpeas, measure, and whip with a hand mixer until stiff peaks form.  
  4. Using a stand mixer with the paddle attachment, beat room temperature butter and granulated sugar until light and fluffy.
  5. Add in your whipped aquafaba and vanilla extract and mix for 2 to 3 minutes until fully combined.
  6. Alternate with your flour mixture and dairy-free buttermilk, adding it to the mixing bowl by starting and ending with flour. Add one-third of your flour, half your buttermilk, another third of your flour, remaining buttermilk, and the last third of the flour. Mix until just combined and smooth.
  7. Place in a lined cupcake tin and bake at 325 degrees F for about 23 to 25 minutes or until a toothpick comes out clean.
  8. Allow cooling completely before adding buttercream.

White Chocolate Buttercream:

  1. Melt the white chocolate in a microwaveable bowl. To do this, heat it in the microwave for about one minute and stir until completely smooth. Allow it to cool before adding it to butter. 
  2. Beat the butter until smooth, about 2 to 3 minutes.
  3. Add cooled melted white chocolate and mix for another 2 to 3 minutes. 
  4. Sift in the powdered sugar and continue mixing until it starts to combine.
  5. Add the vanilla extract and continue mixing for another couple of minutes. 

Cranberry Compote:

  1. In a saucepan, combine the cranberries, sugar, and water and heat over medium heat. Stir to dissolve the sugar and cover to allow the cranberries to soften as it cooks.
  2. When the cranberries have softened and begun to pop, slowly add the cornstarch and stir until it is incorporated. You do not want white clumps left over.
  3. Allow the mixture to simmer for another 5 to 10 minutes. The mixture will become thick and jelly-like. Transfer to a heatproof bowl and let cool to room temperature before using. Or cover and place in the refrigerator until ready to use. 

Candied Cranberries:

  1. Heat the water and sugar in a saucepan over medium heat on the stove. Bring to a light simmer and allow sugar to dissolve.
  2. Let the sugar water cool. Add fresh cranberries to a bowl and pour sugar water over them. Mix to make sure all cranberries are covered. Refrigerate until ready to use.
  3. Once ready to use, drain the sugar water, roll the cranberries in 1/2 cup of granulated sugar, and sit out to dry. 

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Recipe Notes

To add the compote filling into the cupcakes, use a spoon or piping tip to create or dig a hole out of the center of each cupcake. Then spoon or pipe in the cranberry compote until it reaches the top. Simply pipe the white chocolate buttercream over the tops of the cupcakes.

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