Best 2 Cranberry Cupcakes With Dulce De Leche Pecan Frosting Recipes
Indulge in a delightful culinary journey with our tantalizing Cranberry Cupcakes topped with a luscious Dulce de Leche Pecan Frosting. These cupcakes are a symphony of flavors and textures that will tantalize your taste buds. The moist and fluffy cranberry cupcakes are studded with sweet and tart cranberries, creating a burst of flavor in every bite. The decadent Dulce de Leche Pecan Frosting adds a creamy, caramel-like richness, perfectly complementing the tangy cranberries. These cupcakes are not only visually stunning but also a delightful treat for any occasion. Whether you're celebrating a special event or simply craving a sweet indulgence, these Cranberry Cupcakes with Dulce de Leche Pecan Frosting are sure to satisfy.
In addition to the main recipe, we also provide variations to cater to different dietary preferences and tastes. For those with a gluten intolerance, we offer a gluten-free version of the cupcakes, ensuring everyone can enjoy this delightful treat. Additionally, we include a recipe for a vegan Dulce de Leche, allowing those following a plant-based diet to relish the delectable frosting without compromising on flavor. With these variations, you can create a dessert that accommodates various dietary needs and preferences, making it a perfect choice for gatherings and celebrations where diversity is embraced.
CRANBERRY CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, salt, baking soda and nutmeg in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Add the egg and vanilla and beat until fluffy, about 3 more minutes. Reduce the speed to low; add the flour mixture and beat until just incorporated, about 1 minute. Add the sour cream and beat until light and fluffy, about 2 more minutes.
- Divide the batter among the muffin cups. Bake until a toothpick inserted into the center comes out clean, about22 minutes. Let sit until cool enough to handle, then gently press the back of a small spoon into the center of each cupcake to make an indentation. Fill each indentation with a few teaspoons of cranberry sauce. Remove the cupcakes to a rack to cool completely.
- Meanwhile, make the frosting: Beat the butter and 1 cup confectioners' sugar in a large bowl with a mixer on medium speed until combined, about 2 minutes. Reduce the mixer speed to medium low; gradually add the remaining 2 cups confectioners' sugar and beat until fluffy, about 2 minutes. Increase the speed to medium high; beat in the cranberry sauce, vanilla and salt until combined. Spread the frosting on the cupcakes and top with dried cranberries.
CRANBERRY CUPCAKES WITH DULCE DE LECHE PECAN FROSTING
A dulce de leche and cream cheese frosting rich with pecans is as innovative as it is easy, making these cranberry-flecked cupcakes unforgettable.
Categories Cake Berry Fruit Nut Dessert Bake Christmas Thanksgiving Kid-Friendly Quick & Easy Cranberry Pecan Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 1 dozen cupcakes
Number Of Ingredients 14
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Put liners in muffin cups.
- Whisk together flour, baking powder, and salt in a bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 4 minutes. Beat in egg and vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture and mixing just until incorporated. Fold in cranberries.
- Divide batter among muffin cups. Bake until pale golden and a wooden pick or skewer inserted into center of a cupcake comes out clean, 20 to 25 minutes. Turn cupcakes out onto a rack and cool 15 minutes. 3Meanwhile, beat cream cheese in a bowl with cleaned beaters until smooth, then add dulce de leche and a pinch of salt and beat until combined well. Stir in half of pecans.
- Spread frosting generously on cooled cupcakes and sprinkle with remaining pecans.
Tips:
- Use fresh cranberries for the best flavor. Frozen cranberries can also be used, but they should be thawed and drained before using.
- Be sure to zest the orange before juicing it. The zest adds a bright citrus flavor to the cupcakes.
- Cream together the butter and sugar until light and fluffy. This will help incorporate air into the batter, resulting in a lighter, more tender cupcake.
- Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
- Fold in the flour and baking powder until just combined. Overmixing will result in a tough cupcake.
- Fill cupcake liners only ⅔ of the way full. This will allow them to rise properly in the oven.
- Bake the cupcakes at 350°F for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- For the frosting, be sure to use a good quality dulce de leche. This will give the frosting a rich, caramel flavor.
- Toast the pecans before adding them to the frosting. This will enhance their flavor and make them more crunchy.
- Pipe the frosting onto the cooled cupcakes. You can use a variety of tips to create different designs.
Conclusion:
These Cranberry Cupcakes with Dulce de Leche Pecan Frosting are a delicious and festive treat that are perfect for any occasion. The cupcakes are moist and fluffy, with a bright cranberry flavor. The frosting is rich and creamy, with a hint of caramel and the crunch of toasted pecans. These cupcakes are sure to be a hit with everyone who tries them!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
