Vanilla Cupcakes with Sugared Cranberries and Rosemary
Delightful vanilla cupcakes topped with sweet sugared cranberries and aromatic rosemary, perfect for any festive occasion.
Ingredients
For the cupcakes
- 1.5 cups all-purpose flour A staple that gives the cupcakes their soft texture.
- 1.5 tsp baking powder Ensures your cupcakes rise just right, resulting in a fluffy delight.
- 0.25 tsp salt Enhances the sweetness of the dish.
- 0.5 cups unsalted butter Softened to a creamy consistency that blends beautifully with the sugar.
- 1 cups granulated sugar Imparts essential sweetness.
- 2 large eggs Provides richness and stability.
- 2 tsp pure vanilla extract Infuses the cupcakes with its warm, comforting aroma.
- 0.5 cups whole milk Lends moisture for a tender crumb.
For the frosting
- 1 cups unsalted butter Softened.
- 4 cups powdered sugar Creates a sweet, velvety finish.
- 2 tsp pure vanilla extract For extra flavor.
- 2-3 tbsp heavy cream or milk Adjusting the frosting’s consistency.
- pinch salt Balances the sweetness.
For the sugared cranberries
- 0.5 cups granulated sugar Provides a sweet crunch.
- 0.5 cups water For dissolving the sugar.
- 1 cups fresh cranberries Adding a tart burst of flavor.
- 0.5 cups extra sugar for rolling Enrobing the cranberries in sweetness.
For garnishing
- small sprigs of fresh rosemary For a fragrant garnish.
Instructions
Preparation
- Preheat the 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 mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, mixing until just combined.
- Divide the batter among the cupcake liners, filling each about 2/3 full.
Baking
- Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool completely on a wire rack.
Frosting
- Beat the softened butter until creamy, then gradually mix in the powdered sugar, adding a pinch of salt and vanilla, adjusting the consistency with cream or milk.
Sugared Cranberries
- Combine the granulated sugar and water in a saucepan, simmering until fully dissolved. Add the fresh cranberries, letting them soak briefly.
- Transfer cooled cranberries to roll in the extra sugar for a sweet finishing touch.
Assembly
- Frost the cooled cupcakes generously, then top each with sugared cranberries and a small sprig of rosemary.
Notes
Ensure your butter is at room temperature for easy blending. Experiment with different garnishes like edible flowers or citrus zest for a personal touch. If you prefer a less sweet frosting, adjust the powdered sugar.