These Sparkling Cranberry White Chocolate Cupcakes are made with a moist vanilla cupcake with cranberry mascarpone filling and a white chocolate buttercream! Topped with sparkling sugar cranberries and a sprig of rosemary, they are the perfect holiday cupcake!


  1. 1 1/2 cups (310g) sugar, divided
  2. 1/2 cup (120ml) water
  3. 1 cup (115g) fresh cranberries

  1. 1 cup (115g) fresh cranberries
  2. 2 tbsp (30ml) water
  3. ½ cup (104g) sugar
  4. 6 oz mascarpone cheese, chilled*

  1. 1 1/4 cups (163g) all-purpose flour
  2. 1 1/2 tsp baking powder
  3. 1/4 tsp salt
  4. 6 tbsp (84g) unsalted butter, room temperature
  5. 3/4 cups (155g) sugar
  6. 1 1/2 tbsp vegetable oil
  7. 1 1/2 tsp vanilla extract
  8. 2 large Eggland’s Best eggs
  9. 1/2 cup + 2 tbsp (30ml) milk

  1. 12 oz white chocolate chips
  2. 1 1/4 cups (280g) unsalted butter, room temperature
  3. 5 cups (575g) powdered sugar
  4. Pinch of salt
  5. 3-4 tbsp (45-60ml) heavy whipping cream
  6. Rosemary

  • To make the cranberries, bring 1/2 cup sugar and the water to a simmer in a saucepan. Heat until sugar is completely dissolved.
  • Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
  • Add cranberries and stir to coat.
  • Refrigerate cranberries in syrup overnight or for several hours, stirring a couple times to coat with syrup.
  • To make the cupcakes, prepare a cupcake pan with cupcake liners and preheat the oven to 350°F (176°C).
  • Combine the flour, baking powder and salt in a medium sized bowl and set aside.
  • Add the butter, sugar and oil to a large mixer bowl and beat together until light in color and fluffy, about 3 minutes. Do not skimp on the creaming time.
  • Add the eggs one at a time, mixing until mostly combined after each. Add the vanilla extract with the second egg. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • Add half of the dry ingredients to the batter and mix until mostly combined.
  • Slowly add the milk and mix until well combined. The batter might look a little curdled, but that’s ok.
  • Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
  • Fill the cupcake liners about 3/4 full and bake for 14-16 minutes or until a toothpick inserted into the center comes out clean.
  • Remove cupcakes from the oven and place cupcakes on a cooling rack to cool.
  • While the cupcakes cool, make the cranberry filling. Combine the water, sugar and cranberries in a medium saucepan and cook on medium heat. Allow the cranberries to pop and release their juices. Let the filling continue to cook for approximately 8-10 minutes, until the mixture thickens.