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This cupcake is made with a soft vanilla cupcake which is then filled with cranberry mascarpone, topped with white chocolate buttercream! A sprinkling of sparkling cranberry sugar and a sprig of rosemary and easy cupcakes make the perfect party dessert!

So, the first step to making this Shiny White Cranberry Chocolate Cupcake is to make sparkling sugar cranberries that will decorate the top. Mix water and sugar, then heat on the stove until the sugar dissolves. This will give you simple syrup and you will add cranberries to soak. I usually let them sit all night.

After they sit for a while, roll the sugar little by little to coat them and then let it dry for about an hour. You will have the most lively cranberries!

While the cupcakes are cooling, it's time to do the filling. Just like when you started with sugary cranberries, you will combine water and sugar, but this time we will use less water. Enough water to wet everything and then most of the moisture appears when the cranberries release their juice.

Cook sugar, water, and cranberries, and give the pops to pop and remove the juice, then let it boil slightly when it thickens. After thickening, add it to the food processor and blend until smooth. Set the mixture aside and allow it to cool to room temperature, then stir in the mascarpone cheese.

I LOVE the addition of mascarpone cheese here. I debated whether to leave the contents of cranberries as they are or not, but with the taste so mascarpone, mascarpone does a good job of tightening it a little without sweetening it too much or eliminating the taste of cranberries. It also adds a soft and creamy cream that complements the entire cupcake.

It's hard to decide which element of the Sparkling White Cranberry Chocolate Cupcake I like the most. Obviously, this cake is amazing - I use it regularly. Fill cranberries with mascarpone cheese is definitely a new favorite. But I also love me, a little white chocolate, and it comes out the best way in this buttercream.

To make it, you will whisk the butter until smooth, then add melted white chocolate in several groups. I find it very helpful to add it in batches so you can make sure that it blends well, without clumping.

Next, you will add powdered sugar with a pinch of salt and cream. Perfection!

The latest Sparkling Cranberry White Chocolate Cupcake is the main treatment and is sure to become a new family favorite! It's very lively for a vacation, I definitely think this will be the one we start returning every year. I hope you enjoy it and it becomes a favorite for your family too!


  • 1 1/2 cup sugar (310g), divided
  • 1/2 cup (120 ml) water
  • 1 cup (115g) of fresh cranberries


  • 1 cup (115g) of fresh cranberries
  • 2 tbsp (30ml) of water
  • ½ cup (104 g) of sugar
  • 6 ounces of mascarpone cheese, chill *


  • 1 1/4 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tbsp (84g) unsalted butter, room temperature
  • 3/4 cup of sugar (155g)
  • 1 1/2 tablespoons vegetable oil
  • 1 1/2 teaspoon vanilla extract
  • The 2 best eggs are large Eggland
  • 1/2 cup + 2 tbsp (30ml) milk


  • 12 ounces white chocolate chips
  • 1 1/4 cup (280g) unsalted butter, room temperature
  • 5 cups of powdered sugar (575g)
  • A little salt
  • 3-4 tablespoons (45-60ml) of heavy whipping cream
  • Rosemary

1. To make cranberries, bring 1/2 cup of sugar and water into a small saucepan. Heat until the sugar has completely dissolved.
2. Pour simple syrup into a heat-resistant bowl and let it cool for about 10 minutes.
3. Add cranberries and stir well.
4. Cool cranberries in syrup overnight or for several hours, stirring several times to coat with syrup.
5. To make a cupcake, prepare a cupcake pan with cupcake liners and preheat the oven to 350 ° F (176 ° C).
6. Mix flour, baking powder and salt in a medium-sized bowl and set aside.
7. Add butter, sugar, and oil to a large mixer bowl and shake together until they are bright and fluffy in color, about 3 minutes. Don't skimp on creaming.
8. Add eggs one at a time, stirring until most of them are combined after each. Add vanilla extract with the second egg. Scrape the sides of the bowl as needed to ensure all ingredients are evenly mixed.
9. Add half of the dry ingredients to the mixture and stir until most of them are combined.
10. Slowly add milk and stir until evenly mixed. The dough may look a little thick, but it's OK.
11. Add the remaining dry ingredients and stir until evenly mixed and smooth. Scrape the sides of the bowl as needed to ensure all ingredients are evenly mixed. Don't mix the mixture too much.
12. Fill the cupcake liner about 3/4 full and bake for 14-16 minutes or until the toothpick inserted into the center comes out clean.
13. Remove the cupcake from the oven and place the cupcake on a cooling rack to cool.
14. When the cupcakes are cold, make the cranberries fill. Mix water, sugar, and cranberries in a medium saucepan and cook over medium heat. Let the cranberries explode and release the juice. Let the contents continue to cook for about 8-10 minutes until the mixture thickens.
14. Transfer the cranberry mixture to the food processor and puree. Then set aside, allow to cool to room temperature.
15. When everything cools down, finish the sparkling cranberries. Remove the cranberries from the syrup little by little and roll them into the remaining glass of sugar. You have to roll it several times and sprinkle sugar on it to get the full icing.
16. Set aside cranberries to dry for about 30 minutes to an hour.
17. When the filling is cool, add the mascarpone cheese and stir until smooth. Put aside.
18. When the cupcakes are cold, the contents are ready and the cranberries are dry, freezing. Place the white chocolate chips in a microwave-safe bowl and heat them in 10-20 seconds, stirring between each, until the white chocolate melts and is smooth. Set aside to be rather cold.
19. In a large mixer bowl, beat the butter until smooth.
20. Add cold white chocolate in 2-3 batches and stir until evenly mixed.
21. Add about half of the refined sugar and 2 tablespoons of thick cream and stir until evenly mixed.
22. Add the remaining powdered sugar and salt and stir until smooth.
23. Add the remaining heavy cream as needed to get the right frosting consistency.
24. To unify the cupcake, use the cupcake corer or knife to lift the center of the cupcake.
25. Fill the center of the cupcakes with cranberry filling, then cover the cupcakes with white chocolate buttercream.
26. Finish cupcakes with 2-3 sparkling cranberries and a little rosemary. I also sprinkled a little of the remaining sugar from the sparkling cranberries. 
27. Cool the cupcake until it's ready to be served. Cupcake is best served cold, but not cold. The best cupcakes for 2-3 days, but will be fine for 4-5.

This recipe is inspired by the owner of a youtube video below