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Dessert Recipes

White Chocolate Cranberry Cupcakes

Cranberry sauce piped into the centers makes for a sweet surprise inside these treats.

Serving Size:


Active Time:

1 hr.

Total Time:

2 hrs.


  • 1 (15.25 oz.) pkg. French vanilla cake mix
  • 3 eggs
  • ½ cup oil
  • 1⅓ cups butter, at room temp.
  • 4 oz. white chocolate, melted and cooled
  • 4 cups confectioners’ sugar
  • ⅓ cup sour cream
  • 1 tsp. vanilla extract
  • ¾ cup whole-berry cranberry sauce
  • Sugared cranberries (optional)


  1. Heat oven to 350°F. Line 24 muffin cups with cupcake liners. Prepare cake mix according to package directions with eggs, oil and 1 cup water. Divide among liners. Bake until toothpick inserted in centers comes out clean, 15–18 min. Let cool 5 min. Transfer from pans to rack; let cool.
  2. On medium speed, beat butter and melted white chocolate until smooth. On low, gradually beat in sugar, then sour cream and vanilla until combined. On medium-high, beat until fluffy, 2 min. Transfer to pastry bag fitted with star tip.
  3. Using paring knife, cut 1¼”-wide, 1″-deep cylinder of cake from each cupcake center; remove cylinder. Fill centers with cranberry sauce; top with cylinders. Pipe on frosting. If desired, garnish with sugared cranberries.

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