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Cranberry Champagne Cupcakes with Sparkling Cranberries Recipe

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★★★★★

5 from 90 reviews

These elegant Cranberry Champagne Cupcakes feature a tender, moist cake infused with champagne and orange zest, topped with a luscious champagne buttercream frosting and sparkling cranberries for a festive touch. Perfect for celebrations or holiday gatherings, these cupcakes blend bright citrus flavors with the subtle sparkle of champagne and a sweet, tangy cranberry garnish.

Ingredients

Scale

Sparkling Cranberries

  • 1 1/2 cups (310g) sugar, divided
  • 1/2 cup (120ml) water
  • 1 cup (120g) fresh cranberries

Cupcakes

  • 6 tbsp (84g) unsalted Challenge butter, room temperature
  • 3/4 cup (155g) sugar
  • 1 tsp (5ml) vanilla extract
  • 1/4 cup (57g) sour cream, room temperature
  • 1 tbsp (15g) grated orange zest
  • 3 large egg whites, room temperature
  • 1 1/4 cups (163g) all purpose flour
  • 2 tsp (8g) baking powder
  • 1/4 tsp salt
  • 3 tbsp (45ml) fresh squeezed orange juice, room temperature
  • 7 tbsp (105ml) champagne, room temperature

Frosting

  • 2 tbsp (30ml) water
  • 1/2 cup (104g) sugar
  • 1/2 cup (112g) salted Challenge butter, room temperature
  • 1/2 cup (95g) vegetable shortening
  • 3 cups (345g) powdered sugar
  • 2–4 tbsp (30-60ml) champagne
  • 1–2 oranges, sliced for garnish

Instructions

  1. Prepare Sparkling Cranberries: In a small saucepan, combine 1 cup of sugar with water over medium heat. Stir until sugar dissolves and bring to a simmer. Add the fresh cranberries and cook until they start to pop and soften, about 5 minutes. Remove cranberries with a slotted spoon and toss them with the remaining 1/2 cup sugar to coat. Spread on parchment paper to dry and set aside.
  2. Make Cupcake Batter: Preheat your oven to 350°F (175°C) and line a cupcake tin with liners. In a bowl, cream together unsalted butter and sugar until light and fluffy. Add vanilla extract, sour cream, and grated orange zest, mixing well. In a separate bowl, whisk the egg whites until just combined, then add to the butter mixture. In another bowl, sift together flour, baking powder, and salt, and gradually add to the wet ingredients alternating with orange juice and champagne, starting and ending with the dry ingredients. Mix until just combined, careful not to overmix.
  3. Bake Cupcakes: Divide the batter evenly among 12 cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack before frosting.
  4. Prepare Frosting: In a saucepan, combine water and sugar. Heat over medium heat until the sugar dissolves completely to make a simple syrup; then cool to room temperature. In a mixing bowl, beat together salted butter and vegetable shortening until creamy. Gradually add powdered sugar, alternating with the simple syrup and champagne, beating until light and fluffy. Adjust the champagne quantity between 2 to 4 tablespoons to reach desired consistency.
  5. Frost and Garnish: Using a piping bag or knife, frost the cooled cupcakes generously with the champagne buttercream. Decorate each cupcake with a few sparkling cranberries and garnish with thin orange slices for a festive presentation. Serve and enjoy!

Notes

  • Ensure all wet ingredients are at room temperature to achieve a smooth batter and frosting.
  • The sparkling cranberries can be prepared a day ahead to save time.
  • Use fresh champagne for best flavor and natural carbonation.
  • Store cupcakes in an airtight container in the refrigerator for up to 3 days.
  • Allow refrigerated cupcakes to come to room temperature before serving for optimal taste and texture.

Keywords: cranberry cupcakes, champagne cupcakes, holiday desserts, festive cupcakes, sparkling cranberries, orange zest cupcakes

Find it online: https://busyrecipe.com/cranberry-champagne-cupcakes-with-sparkling-cranberries-recipe/