Vanilla Cupcakes with Sugared Cranberries and Rosemary
Deliciously soft vanilla cupcakes topped with sweet buttercream, vibrant sugared cranberries, and aromatic rosemary, perfect for festive occasions.
Ingredients
Cupcake Base
- 1.5 cups all-purpose flour Provides the perfect tender crumb.
- 1.5 tsp baking powder Helps the cupcakes rise.
- 0.25 tsp salt Enhances the sweetness.
- 0.5 cup unsalted butter, softened Adds moisture and flavor.
- 1 cup granulated sugar Provides sweetness.
- 2 large eggs Bind and create texture.
- 2 tsp pure vanilla extract Enhances the flavor.
- 0.5 cup whole milk Adds moisture and richness.
Frosting
- 1 cup unsalted butter, softened Creates a smooth frosting.
- 4 cups powdered sugar For sweetness.
- 2 tsp pure vanilla extract For flavor.
- 2-3 tbsp heavy cream or milk To adjust the consistency.
- 1 pinch salt Balances the sweetness.
Sugared Cranberries
- 0.5 cup granulated sugar For coating.
- 0.5 cup water To dissolve the sugar.
- 1 cup fresh cranberries Provides flavor.
- 0.5 cup extra sugar for rolling Creates a sugary coating.
- small sprigs of fresh rosemary For garnishing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with baking paper cups.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Gradually mix in the dry ingredients along with the milk until just blended.
- Divide the batter evenly into cupcake liners, filling each about two-thirds full.
Baking
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Frosting Preparation
- Beat the softened butter until smooth, then gradually add the powdered sugar.
- Add in the vanilla extract and a pinch of salt, adjusting with heavy cream or milk until smooth.
Sugaring Cranberries
- In a small saucepan, simmer the sugar and water until dissolved, then soak the cranberries for about 10 minutes.
- Drain the cranberries and roll them in extra sugar until fully coated.
Assembly
- Once cupcakes are completely cool, frost them generously with the vanilla buttercream.
- Top each cupcake with the sugared cranberries and a small sprig of rosemary to garnish.
Notes
To achieve the best results, ensure your butter is softened to room temperature and do not overmix the batter.