Cranberry Vanilla Bean Cupcakes

Oh, let me tell you about my love affair with these Cranberry Vanilla Bean Cupcakes! The first time I whipped these up, I was hosting a holiday gathering for friends and family, and I wanted something that would wow them but also carry that cozy, home-baked vibe. As the cupcakes baked, the kitchen filled with a heavenly aroma, and I couldn’t resist sneaking one out of the oven while they were still warm. The bite was simply divine—sweet, tart, and rich all at once! Now, they’re a staple for all my festive occasions.

What I adore about this recipe is that it marries the cozy feeling of vanilla with the seasonal brightness of cranberry, creating a beautiful balance. Plus, they’re so visually stunning with their gorgeous color, and let’s face it, who doesn’t love a sprinkle of sugar on top? So grab your aprons, and let’s dive into these scrumptious little gems!

What’s in Cranberry Vanilla Bean Cupcakes?

All-purpose flour: The foundation of our cupcakes. I prefer using unbleached all-purpose flour for its natural flavor and quality.

Granulated sugar: A necessary sweetener that helps balance the tartness of cranberries. Choose a fine sugar to dissolve easily.

Baking powder: This is our leavening agent that gives our cupcakes that lovely rise and fluffy texture.

Salt: A pinch of salt enhances all the flavors, elevating the sweetness and tartness beautifully.

Butter: Unsalted, of course! I always love to use high-quality butter because it helps in achieving a rich flavor.

Eggs: They provide moisture, richness, and contribute to the overall structure of the cupcakes.

Milk: Adds creaminess and moisture. I usually opt for whole milk, but almond milk works too if you want a dairy-free option.

Vanilla bean paste: This is where we get that aromatic vanilla flavor. The little specks of vanilla are not just for show; they contribute a ton of taste!

Fresh cranberries: Tart and zesty, they create delightful pockets of flavor in every bite. If fresh ones aren’t available, frozen cranberries work just as well.

Powdered sugar: For our delicious frosting—who can resist a smooth, sweet frosting that lovingly adorns each cupcake?

Is Cranberry Vanilla Bean Cupcakes Good for You?

While these cupcakes are definitely a treat, they do pack in some benefits!

Cranberries: They are rich in antioxidants and can support urinary tract health. Plus, their tart nature balances the sweetness, making you feel like you’re indulging without going overboard.

However, I must say, with all the sugar and butter, moderation is key. One (or two) of these little lovelies is more than enough to satisfy that sweet tooth without tipping the scale.

Ingredients List

– 2 cups all-purpose flour (serves about 12 cupcakes)
– 1 ½ cups granulated sugar
– 1 ½ teaspoons baking powder
– ½ teaspoon salt
– ½ cup unsalted butter, melted
– 3 large eggs
– 1 cup whole milk
– 2 teaspoons vanilla bean paste
– 1 cup fresh cranberries
– 1 cup powdered sugar (for frosting)

How to Make Cranberry Vanilla Bean Cupcakes?

1. Begin by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners to make your life a bit easier later on when you’re serving.

2. In a large bowl, mix the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

3. In another bowl, whisk together the melted butter, eggs, milk, and vanilla bean paste. Pour this wet mixture into the dry ingredients and stir until just combined. No need to overmix; a few lumps are totally fine!

4. Gently fold in the fresh cranberries, aiming to distribute them evenly throughout the batter.

5. Fill the cupcake liners about 2/3 full with the batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. You may need to do a little dance while you wait; trust me, it makes the time pass faster!

6. Once baked, let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

7. While they cool, whip up your frosting by mixing the powdered sugar with a bit of milk until smooth and spreadable. You could also add a drop of vanilla bean paste for that added flavor.

8. Once the cupcakes are cool, generously frost the top of each one, and if you’re feeling fancy, you can garnish with a sprinkle of cranberries or a drizzle of vanilla glaze!

Sweet Tips for Sweet Treats!

– If you want to add a little flair, consider mixing in some chopped pecans or walnuts for a delightful crunch.
– Don’t be afraid to experiment! A dash of orange zest will brighten the flavors even more, lending a sweet citrus note.
– These cupcakes freeze beautifully. Just be sure to frost them after thawing so they remain fresh!
– Perfect for holiday gatherings, brunches, or just because!

There you have it, my dear friends! I hope you get the chance to try these Cranberry Vanilla Bean Cupcakes. They’ve got a special place in my heart, and I just know they’ll delight you and your loved ones as much as they’ve delighted me. Give them a whirl, and please share your results—I’d love to hear how they turn out!