White Chocolate Cranberry Poke Cupcakes

Looking for a refreshing dessert this holiday season? Make a batch of these White Chocolate Cranberry Poke Cupcakes. Sugared cranberries add the finishing touch to these heavenly Christmas cupcakes!

Love cranberry season? Bake up a delicious Cranberry Cheesecake for the holidays this year. Perfect with those fresh sugared cranberries.

Christmas Cupcakes

This is not your ordinary Christmas cupcake recipe. These cupcakes are just a little more elegant than what you’d find at a kid’s classroom Christmas party.

• Simple jello poke cake (in a cupcake form).
• Smooth white chocolate cream cheese frosting.
• Starts with a boxed mix for easy treat making.

If you’re tired of the same old christmas cookies, change up your desserts this year!

Ingredient Notes

• White cake mix – You’ll need a box of layer cake sized mix (for 2 layers). If preferred, you can substitute your favorite homemade white cupcake recipe.
• Instant Cranberry JELL-O – or any brand of instant cranberry flavored gelatin. Swap out the JELL-O flavors to change up the flavor of these (raspberry, orange and strawberry would be delicious ).
• White chocolate – I use the Baker’s white chocolate baking bars in the frosting. If needed, you can substitute other white chocolate bars or use white chocolate chips.
• Cranberries – Use fresh (not frozen) cranberries to make the sugared cranberry topping.

Step by Step Instructions

STEP 1. Bake the cupcakes

Bake the cupcakes according to package directions. Take them out of the oven and immediately poke holes in the top of each cupcake with a fork.

STEP 2. Make JELL-O

Combine boiling water with the JELL-O mix and stir. Spoon the hot JELL-O mixture over the cupcakes. Refrigerate for at least 2 hours or overnight.

STEP 3. Frosting

Melt the white chocolate according to the package directions. Beat the cream cheese and butter in a separate bowl, then add the white chocolate, vanilla and powdered sugar, beating until fluffy and smooth.

Pipe the frosting onto the cupcakes in your desired pattern.

The cranberries, with their snow-dusted look, add the perfect finishing touch to these Christmas desserts. Be sure to get them ready the day before so you’re ready to add a sweet garnish to your white chocolate cupcakes!

One more tip: If you’re making a fruit platter this holiday, I suggest making these sugared cranberries to sprinkle around the platter. Not only are they festive and pretty to look at, they’re simply delicious too!

Recipe FAQs

MORE Cake Recipes:

• Carrot Cake Recipe
• Chocolate Bundt Cake
• Peanut Butter Cake
• White Cake with Cranberry Filling
• Coconut Cake
• Pudding Cake
• Chocolate Eclair Cake

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White Chocolate Cranberry Poke Cupcakes

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By: Aimee

Looking for a refreshing dessert this holiday season? Make a batch of these White Chocolate Cranberry Poke Cupcakes. Sugared cranberries add the finishing touch to these heavenly Christmas cupcakes!

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Additional Time: 8 hours hours

Total Time: 8 hours hours 40 minutes minutes

Servings: 24 cupcakes

Ingredients 

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For the cupcake:

• ▢ 1 package white cake mix 2 layer cake size
• ▢ 1 cup boiling water
• ▢ 1 package JELL-O Cranberry Flavor Gelatin 3 ounce

For the frosting:

• ▢ 1 ½ packages White Chocolate bars 6 ounce total
• ▢ 1 package Cream Cheese, softened 8 ounce
• ▢ ¼ cup unsalted butter softened
• ▢ 1 teaspoon vanilla extract
• ▢ 3 cups powdered sugar

For the cranberries:

• ▢ 3 cups granulated sugar divided
• ▢ 2 cups water
• ▢ 2 cups fresh cranberries

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Instructions 

• For the cranberries, combine 2 cup of the sugar with water in a small saucepan. Heat over low heat, and stir until sugar dissolves. Do not bring to a boil. Remove from heat as soon as sugar is dissolved. In a large bowl, add cranberries. Top with sugar syrup and refrigerate 8 hours or overnight.
• After it has soaked for at least 8 hours, drain off syrup completely and allow to sit in strainer for at least 15 minutes. Pour remaining 1 cup sugar in a large ziploc bag, add cranberries and shake. Empty contents of bag onto a wire rack (with foil underneath to catch the mess). Let cranberries dry for at least an hour. Store in refrigerator until ready to garnish cupcakes.
• For the cupcakes, bake cake mix according to package for 24 cupcakes. Pierce tops of cupcakes immediately after cooking.
• Combine boiling water with JELL-O gelatin, stir until dissolved. Spoon gently over cupcakes, allowing to sink into fork holes. Refrigerate at least 2 hours or overnight.
• For the frosting, melt chocolate according to package directions. Beat cream cheese and butter in a large mixing bowl for about 4-5 minutes, until fluffy. Add melted chocolate, vanilla, and powdered sugar. Beat for another 2-3 minutes until fluffy.
• Pipe onto cupcakes and garnish with sugared cranberries. ENJOY!

Notes

• I made my cupcakes at the same time as the sugared cranberries. Then refrigerated both overnight. Technically the cupcakes only need about an hour or two in the fridge, but if you want to make them the night before, it works great!
• Keep your frosted cupcakes in the refrigerator until ready to serve. The frosting may harden slightly, but it will taste amazing!

Nutrition

Calories: 276kcal, Carbohydrates: 60g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 7mg, Sodium: 172mg, Fiber: 1g, Sugar: 50g

Course: Cupcake

Cuisine: American

Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!