Cranberry Cream Snowflake Cupcakes

Cranberry Cream Snowflake Cupcakes Image Author: Canadian Living Credits: Cranberry Cream Snowflake Cupcakes Image

Sweet-tart cranberry cream filling is a delightful surprise inside moist vanilla cupcakes, which are topped with cream cheese icing and white chocolate snowflakes. Use coating chocolate because white chocolate is soft at room temperature. For best results, place the snowflakes on the cupcakes just before serving. See our step-by-step cupcake decoration demonstration here.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: January 2013


  • 4 oz white coating chocolate (such as Merckens), chopped
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 2/3 cup milk
  • 2 tablespoons coarse white sugar
Cranberry Cream:
  • 1 cup frozen cranberries
  • 1/4 cup granulated sugar
  • 1 strip orange zest
  • 1 teaspoon vanilla
  • 1/3 cup cream cheese softened
  • 3 tablespoons whipping cream (35%)
Cream Cheese Icing:
  • 3/4 cups cream cheese softened
  • 3/4 cups unsalted butter softened
  • 7 cups icing sugar
  • 2/3 cups whipping cream (35%)


Using template, trace 24 snowflakes onto parchment or waxed paper. Turn paper over and place on baking sheet.

In heatproof bowl over saucepan of hot (not boiling) water, melt white chocolate until smooth; let cool for 2 minutes. Using piping bag fitted with small plain tip, pipe chocolate onto traced snowflakes; refrigerate until firm, about 30 minutes. (Make-ahead: Cover and refrigerate on baking sheet for up to 3 days.)

In large bowl, beat butter with sugar until fluffy; beat in eggs and vanilla. Whisk together flour, baking powder and salt; stir into butter mixture alternately with milk, making 2 additions of each, until smooth.

Divide among 24 large paper-lined muffin cups. Bake in 350?F (180?C) oven until cake tester inserted in centre comes out clean, 24 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool completely.

Cranberry Cream: Meanwhile, in small saucepan, bring cranberries, sugar, orange zest, vanilla and 1/4 cup water to boil over medium-high heat; reduce heat and simmer, stirring occasionally, until thickened to consistency of jam and cranberries pop, about 15 minutes. Discard orange zest; let cool completely.

In small bowl, beat cream cheese with cream until smooth; fold in cranberry mixture. Using piping bag fitted with large plain tip, insert tip into centre of each cupcake top and pipe in cranberry mixture until cupcake begins to plump.

Cream Cheese Icing: In large bowl, beat cream cheese with butter until smooth; beat in sugar and cream. Using piping bag fitted with large plain tip, pipe icing onto each cupcake. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Top each cupcake with 1 snowflake; sprinkle with coarse sugar.

See our Step-by-Step snowflake demonstration here.

Nutritional facts Per cupcake: about

  • Fibre 1 g
  • Sodium 143 mg
  • Sugars 58 g
  • Protein 5 g
  • Calories 500.0
  • Total fat 23 g
  • Potassium 95 mg
  • Cholesterol 91 mg
  • Saturated fat 14 g
  • Total carbohydrate 71 g


  • Iron 7.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 21.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Cranberry Cream Snowflake Cupcakes