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vanilla cupcakes with sugared cranberries and rose 2026 05 24 121004 574x1024 1

Vanilla Cupcakes with Sugared Cranberries and Rosemary

Delightful cupcakes topped with sugared cranberries and fresh rosemary, offering a sweet and tart flavor perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

For the cupcakes
  • 1.5 cups all-purpose flour Creates a light, airy texture.
  • 1.5 tsp baking powder Ensures cupcakes rise perfectly.
  • 0.25 tsp salt Balances sweetness and enhances flavors.
  • 0.5 cup unsalted butter, softened Provides rich flavor and moisture.
  • 1 cup granulated sugar Sweetens the batter.
  • 2 large eggs Adds structure and richness.
  • 2 tsp pure vanilla extract Infuses batter with delightful vanilla notes.
  • 0.5 cup whole milk Ensures moist cupcake texture.
For the frosting
  • 1 cup unsalted butter, softened Creates creamy frosting.
  • 4 cups powdered sugar Sweetens the frosting.
  • 2 tsp pure vanilla extract Enhances frosting flavor.
  • 2-3 tbsp heavy cream or milk Adjusts frosting consistency.
  • 1 pinch salt Balances the sweetness.
For the sugared cranberries
  • 0.5 cup granulated sugar For the syrup and coating.
  • 0.5 cup water Base for creating the syrup.
  • 1 cup fresh cranberries Offers a burst of tartness.
  • 0.5 cup extra sugar for rolling cranberries Coats cranberries for a sparkling finish.
  • small sprigs fresh rosemary Adds a beautiful aromatic garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, mix the flour, baking powder, and salt.
Frosting Preparation
  1. In a large bowl, beat the softened butter until creamy.
  2. Gradually add powdered sugar, mixing well.
  3. Add vanilla extract, a pinch of salt, and heavy cream or milk to reach desired consistency.
Sugared Cranberries Preparation
  1. In a small saucepan, combine sugar and water to create a syrup. Heat until the sugar dissolves.
  2. Add fresh cranberries to the syrup and simmer for a few minutes.
  3. Remove the cranberries and roll them in sugar to create a sparkling coat. Allow to dry.
Final Assembly
  1. Fill cupcake liners with the batter about two-thirds full.
  2. Bake for 18-20 minutes or until a toothpick comes out clean.
  3. Once cooled, frost each cupcake with the prepared frosting.
  4. Top with sugared cranberries and a small sprig of rosemary for garnish.

Notes

Store the cupcakes in an airtight container at room temperature for up to three days. For best results, add the sugared cranberries and rosemary just before serving to keep them looking fresh. Make sure your butter is at room temperature for easy mixing and measure your flour correctly by spooning it into the measuring cup and leveling it off.