Best 4 White Chocolate Cranberry Poke Cupcakes Recipes

**Indulge in a delightful journey of flavors with our exquisite White Chocolate Cranberry Poke Cupcakes, a symphony of sweet and tangy sensations.**

These moist and fluffy vanilla cupcakes are studded with bursts of juicy cranberries and crowned with a luscious white chocolate ganache, creating a harmonious balance of flavors in every bite. Allow yourself to be captivated by the velvety texture of the ganache as it seamlessly blends with the tender crumb of the cupcakes, while the vibrant cranberries add a touch of delightful tartness. With our easy-to-follow recipe, you can recreate this bakery-style treat in the comfort of your own kitchen and impress your loved ones with a dessert that is both visually stunning and deliciously irresistible.

**Also featured in this article are two additional cupcake recipes that will tantalize your taste buds:**

- **Nutella Stuffed Cupcakes:** Experience the ultimate chocolate indulgence with these decadent cupcakes filled with a rich and creamy Nutella center. The moist chocolate cake pairs perfectly with the velvety Nutella, creating a dessert that is sure to satisfy any chocolate lover.

- **Funfetti Poke Cupcakes:** Dive into a world of rainbow sprinkles with these playful cupcakes that are sure to bring a smile to your face. The vanilla cupcakes are injected with a sweet milk filling and topped with a generous sprinkling of colorful sprinkles, making them a perfect treat for birthdays, parties, or any occasion that calls for a touch of whimsy.

**Embark on a culinary adventure with our collection of cupcake recipes and treat yourself to a delightful experience that will leave you craving more.**

Here are our top 4 tried and tested recipes!

WHITE CHOCOLATE-CRANBERRY POKE CUPCAKES

White Chocolate-Cranberry Poke Cupcakes image

Top your cupcakes with white chocolate cream cheese frosting and dried cranberries for White Chocolate-Cranberry Poke Cupcakes. These White Chocolate-Cranberry Poke Cupcakes are as festive-looking as they are scrumptious.

Provided by My Food and Family

Categories Recipes

Time 1h33m

Yield 24 servings

Number Of Ingredients 9

Ingredients

1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Cranberry Flavor Gelatin
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter or margarine, softened
1 tsp. vanilla
2-1/2 cups powdered sugar
1/2 cup dried cranberries

Steps:

Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce tops with fork.
Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
Melt chocolate as directed on package. Beat cream cheese and butter in large bowl with mixer until blended. Add chocolate and vanilla; mix well. Gradually add sugar, beating after each addition until light and fluffy.
Spread frosting onto cupcakes. Top with cranberries.

Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 210 mg, Carbohydrate 38 g, Fiber 0 g, Sugar 30 g, Protein 2 g

CRANBERRY CUPCAKES WITH WHITE CHOCOLATE FROSTING

Cranberry Cupcakes with White Chocolate Frosting image

This recipe creates a light, tender cranberry cupcake--with just a hint of orange--that is then topped with a creamy, buttery white chocolate frosting. It's flavor heaven. You will have leftover frosting, as this recipe makes enough to generously frost 16 cupcakes, at least. Feel free to halve the frosting recipe, if needed.

Provided by Kim

Categories Holidays and Events Recipes Christmas Desserts Cupcakes

Time 1h25m

Yield 12

Number Of Ingredients 18

Ingredients

1 ¼ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
4 large egg whites, at room temperature
½ cup unsalted butter, softened
¾ cup white sugar
1 ½ teaspoons freshly grated orange zest
1 teaspoon vanilla extract
⅓ cup buttermilk, at room temperature
⅓ cup heavy cream, at room temperature
1 cup chopped fresh cranberries
1 cup unsalted butter, softened
1 ½ cups powdered sugar
¼ teaspoon salt
6 ounces white chocolate chips (such as Ghirardelli(R) Premium Baking Chips), melted and cooled slightly
¼ cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon almond extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with liners.
Sift flour, baking powder, and salt together in a small bowl. Set aside.
Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Set aside.
Cream butter and sugar with an electric mixer in a large bowl until light and fluffy. Mix in orange zest and vanilla extract. Add in 1/2 the flour mixture, mixing until just combined. Add buttermilk and heavy cream, mixing until just combined. Mix in remaining flour mixture until just combined. Batter will be thick.
Fold 1/3 of the beaten egg whites into the batter until incorporated. Fold in remaining egg whites until no streaks of egg white remain. Fold in chopped cranberries. Spoon batter evenly into each prepared cupcake liner, filling each liner about 7/8 full.
Bake in the preheated oven until cupcakes spring back lightly when touched, 20 to 25 minutes. Allow to cool 5 minutes in the pan before removing to a wire rack to cool completely, about 25 minutes.
Meanwhile, make the frosting. Beat butter in a bowl with an electric mixer on high speed until completely smooth, 3 to 4 minutes. Add powdered sugar and salt, and beat until smooth and well combined, another 2 to 3 minutes. Pour in melted white chocolate and beat until combined, 1 to 2 minutes. Pour in heavy cream, vanilla extract, and almond extract. Beat until frosting is smooth, light, and fluffy, 2 to 3 more minutes.
Frost the cooled cupcakes with the frosting.

Nutrition Facts : Calories 506.7 calories, Carbohydrate 48.4 g, Cholesterol 84.7 mg, Fat 33.7 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 21.1 g, Sodium 296.8 mg, Sugar 36.8 g

WHITE CHOCOLATE-CRANBERRY POKE CUPCAKES

White Chocolate-Cranberry Poke Cupcakes image

I found this recipe in my local grocery store flyer.... Enjoy...:)

Provided by TAMMY WADE @Tammywade

Categories Cakes

Number Of Ingredients 9

Ingredients

1 package(s) white cake mix
1 cup(s) boiling water
1 package(s) 3oz. cranberry jello
1 1/2 package(s) 4oz. each bakers white chocolate broken in pieces
1 package(s) 8oz. cream cheese
1/4 cup(s) butter, softened
1 teaspoon(s) vanilla
2 1/2 cup(s) powdered sugar
1/2 cup(s) dried cranberries

Steps:

Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min, Pierce tops with fork
Add boiling water to gelatin mix in a small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes; refrigerate for 30 minutes
Melt chocolate as directed on package; Beat cream cheese and butter in a large bowl with mixer until blended. Add chocolate and vanilla; mix well. Gradually add sugar, beating after each addition until light and fluffy.
Spread frosting onto cupcakes, top with dried cranberries. (Use a meat fork to poke holes in cupcakes) Keep frosted cupcakes refrigerated.. Enjoy!

WHITE CHOCOLATE-CRANBERRY POKE CUPCAKES

White Chocolate-Cranberry Poke Cupcakes image

Topped with white chocolate cream cheese frosting and dried cranberries, these poke cupcakes are as festive looking as they are scrumptious.

Provided by Kraft

Categories Kraft Desserts

Time 1h33m

Yield 24

Number Of Ingredients 9

Ingredients

1 package (2-layer size) white cake mix
1 cup boiling water
1 (3 ounce) package JELL-O Brand Cranberry Flavor Gelatin
6 ounces BAKER'S White Chocolate, broken into pieces
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
¼ cup butter or margarine, softened
1 teaspoon vanilla
2 ½ cups powdered sugar
½ cup dried cranberries

Steps:

Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce tops with fork.
Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
Melt chocolate as directed on package. Beat cream cheese and butter in large bowl with mixer until blended. Add chocolate and vanilla; mix well. Gradually add sugar, beating after each addition until light and fluffy.
Spread frosting onto cupcakes. Top with cranberries.

Nutrition Facts : Calories 247 calories, Carbohydrate 39.4 g, Cholesterol 18.2 mg, Fat 9.2 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 4.6 g, Sodium 212.7 mg, Sugar 30.1 g

Tips:

To ensure the cupcakes are moist and fluffy, make sure to cream the butter and sugar together until light and fluffy. This will also help to incorporate air into the batter, resulting in a lighter texture.
Do not overmix the batter. Overmixing can result in tough, dense cupcakes.
Be careful not to overfill the cupcake liners. Fill them no more than 2/3 full, or the cupcakes may overflow while baking.
Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking can result in dry, crumbly cupcakes.
Allow the cupcakes to cool completely before frosting them. This will help to prevent the frosting from melting.
For a richer flavor, use high-quality white chocolate. You can also use a combination of white chocolate and milk chocolate.
If you don't have dried cranberries, you can use chopped fresh cranberries. Just be sure to drain them well before using.
You can also add other mix-ins to the cupcakes, such as chopped nuts, chocolate chips, or sprinkles.

Conclusion:

These white chocolate cranberry poke cupcakes are a delicious and festive treat that is perfect for any occasion. They are moist, fluffy, and full of flavor. The white chocolate ganache filling and cranberry sauce add a touch of sweetness and tartness that perfectly complements the cupcakes. These cupcakes are sure to be a hit with everyone who tries them.