Vanilla Cupcakes with Sugared Cranberries and Rosemary
Delightful vanilla cupcakes topped with sugared cranberries and fresh rosemary, perfect for festive gatherings or cozy afternoons.
Ingredients
For the Cupcakes
- 1.5 cups all-purpose flour soft, and light
- 1.5 tsp baking powder for that perfect rise
- 0.25 tsp salt enhances the flavors
- 0.5 cups unsalted butter, softened creamy and buttery goodness
- 1 cups granulated sugar for sweetness and moisture
- 2 large eggs binds and adds richness
- 2 tsp pure vanilla extract aromatic and essential
- 0.5 cups whole milk for tenderness and texture
For Frosting
- 1 cup unsalted butter, softened fluffy and luscious
- 4 cups powdered sugar sweet and creamy
- 2 tsp pure vanilla extract adds depth of flavor
- 2-3 tbsp heavy cream or milk for a smooth consistency
- pinch salt balances the sweetness
For Sugared Cranberries
- 0.5 cups granulated sugar to create a sweet coating
- 0.5 cups water helps dissolve the sugar
- 1 cup fresh cranberries tangy and vibrant
- 0.5 cups extra sugar for rolling to coat the cranberries
- small sprigs of fresh rosemary for garnish and aroma
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. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
- 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 the 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
- For the frosting, beat the softened butter until smooth, then gradually add the powdered sugar.
- Mix until well combined, then add in the vanilla extract and a pinch of salt.
- Adjust the consistency by adding heavy cream or milk until it’s smooth and thick enough to pipe.
Sugared Cranberries
- In a small saucepan, simmer the sugar and water until dissolved.
- Remove from heat and soak cranberries for about 10 minutes, then drain and let dry.
- Roll the cranberries in the extra sugar until fully coated.
Assembly
- Once the cupcakes are completely cool, frost them generously with the vanilla buttercream.
- Top with the sugared cranberries and garnish with small sprigs of rosemary.
Notes
Ensure butter is softened properly to create airy texture. Room temperature ingredients help create uniform batter. Chilling frosted cupcakes enhances flavors.