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White Chocolate Cranberry Pumpkin Cupcakes

October 29, 2021 By Gretchen 12 Comments

I just can’t stop making this pumpkin cake recipe!

If you have tried it you will  understand because it is just too good!

So many variations are possible from one easy recipe

Cranberry Stuffed Pumpkin Cupcakes with white chocolate buttercream icing!

White Chocolate Cranberry Pumpkin Cupcakes

 

Three easy recipes and a quick batch of candied cranberries for garnish

My cranberry compote is always a winner and I make it every year for Thanksgiving

cranberry sauce

 

But mostly I like to stuff it into my cakes every chance I get!

White Chocolate Cranberry Pumpkin Cupcakes

Cranberry and white chocolate go perfect together because white chocolate can be way too sweet for me

But it gets balanced with the tart cranberries!

The pumpkin cupcakes are made from my best pumpkin cake recipe

Which happens to be a one bowl mix

White Chocolate Cranberry Pumpkin Cupcakes

White chocolate is added to the buttercream recipe at the last stage of mixing

The candied cranberries and rosemary garnish are optional but so  pretty and completely edible too!

A quick stuffing of that compote and then ice them up!

White Chocolate Cranberry Pumpkin Cupcakes

You have yourself a winning cupcake combo here!

CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CUPCAKE!

White Chocolate Cranberry Pumpkin Cupcakes

For more awesome recipes with cranberry click the links below!

Cranberry Mocha Fudge Brownies
Cranberry Mocha Fudge Cupcakes
White Chocolate Cranberry Cake
White Chocolate Cranberry Cake
Cranberry Cupcakes with Mocha Buttercream
Cranberry Mocha Cupcakes

Cranberry Mocha Fudge Brownies

White Chocolate Cranberry Cake

Cranberry Cupcakes with Mocha Buttercream

Notes for Success:

I am using my American Style Buttercream here

Because I am adding in the white chocolate I took out approximately 1½ cups of the confectioners sugar so it wouldn’t be so intensely sweet

You can use any buttercream recipe you like the best and adjust the addition of white chocoalte according to your taste

Just be sure to add it in cooled at the last stage of mixing

The cranberry compote can be made up to a week ahead of time

Pumpkin cupcakes can be baked ahead and kept refrigerated for up to 2 days

Buttercream can be prepared ahead and rewhipped when you are ready to ice

CLICK HERE FOR MORE INFO ON RE-WHIPPING BUTTERCREAM

 

 
5.0 from 1 reviews
White Chocolate Cranberry Pumpkin Cupcakes
 
Print
Prep time
2 hours
Bake time
25 mins
Total time
2 hours 25 mins
 
The candied cranberries makes more than you need but they are so good to snack on and will store in the refrigerator for up to a week
Serves: 18
Ingredients
  • For the Pumpkin Cupcakes
  • Vegetable Oil 12 Tablespoons (180ml)
  • Light Brown Sugar 1 cup (210g)
  • Plant Milk *I use soy 1½ cup (354ml)
  • Vinegar 2 teaspoons (10ml)
  • Canned Pumpkin 1 cup (250g) *see notes for homemade puree in the article above the recipe
  • Salt 1 teaspoon
  • All Purpose Flour 1 cup (125g)
  • Cake Flour 2 cup (240g) *see notes in text above the recipe box
  • Baking Soda 2 teaspoon
  • Ground Cinnamon 1 teaspoon
  • Ground Ginger 1 teaspoon
  • Ground Cardamom ½ teaspoon
  • Ground Cloves pinch
  • Ground Nutmeg ¼ teaspoon
  • OR 3 Teaspoons Pumpkin Pie Spice
  • For the Cranberry Compote
  • 1 -16ounce Bag Cranberries (fresh or frozen) (454g)
  • Granulated Sugar 1½ cup (300g)
  • Cranberry Juice or Cranberry Moscato Wine or White Wine 1 cup (237ml)
  • Vanilla Extract 2 teaspoons
  • Star Anise Pods 4
  • Cinnamon 1 teaspoon
  • Orange Zest and Juice from 1 large orange
  • For the White Chocolate Buttercream
  • 1 Recipe your favorite buttercream recipe *I am using theAmerican style buttercreamwith 1½ cups of confectioners sugar REMOVED
  • 1 cup White chocolate melted & cooled
  • For the Candied Cranberries & Rosemary *optional
  • ¾ cup water
  • ¾ cup sugar + additional sugar for tossing them
  • 2 cups cranberries
  • Springs of rosemary as needed *washed and picked of the best sprigs
Instructions
  1. First prepare the cake batter
  2. Preheat your oven to 350°F
  3. Line your cupcake pan with paper liners
  4. Combine the vinegar with the soy milk (soy milk is the only milk that will thicken with vinegar, but you can use another plant milk of your choice)
  5. In a large mixing bowl combine the oil, brown sugar, salt, pumpkin, and then the thickened vinegar/plant milk and whisk to combine well
  6. Sift the flour with all the spices and the baking soda and add it all at once to the wet mixture in the bowl
  7. Whisk smooth
  8. Scoop into your cupcake pans filling ¾ full
  9. Bake immediately in the preheated 350°F oven for approximately 25-30 minutes or when a toothpick inserted into the center comes out clean
  10. Cool while you prepare the cranberry compote
  11. In a heavy bottom sauce pot, combine all the liquids with the sugar and spices and bring to a boil over high heat.
  12. Squeeze in the juice of that orange and the zest
  13. Add the cranberries and then return to a boil.
  14. Lower the temperature to a simmer for 15 -20 minutes, the sauce will begin to thicken and the berries will begin to pop.
  15. Discard the anise pods and add the vanilla extract, then with a stick blender (or carefully transfer to a regular blender) puree to desired consistency. I like to leave my chunky.
  16. Next prepare the buttercream recipe of your choice & at the last stage of mixing add in the melted & cooled white chocolate whip smooth
  17. Prepare the candied cranberries & rosemary by combing the sugar & water together in a medium sauce pot and bring to a boil, boil for 3 minutes them remove from the heat
  18. Add the cranberries & rosemary and leave them in for about 5 minutes to steep
  19. Drain and then toss the cranberries & rosemary in a bowl of sugar then shake off the excess and place on a parchment lined sheet pan to dry for about an hour or overnight
  20. Hollow out the cooled cupcakes and fill them up with cooled cranberry compote
  21. Ice with white chocolate buttercream and garnish with candied cranberries and rosemary
Notes
Cranberry Stuffed Pumpkin Cupcakes can be kept at a cool room temperature for 2 days, but may need to be refrigerated to keep the buttercream from getting too soft.

Refrigerate for up to 1 week but bring to room temperature before serving.
3.5.3251
3.5.3251

 

Filed Under: All Recipes, Cupcakes, Holiday Baking, Individual Desserts

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Reader Interactions

Comments

  1. Olga

    October 31, 2021 at 4:06 pm

    Pure Heaven! Just baked your wonderful Pumpkin cupcakes ! I got 22 cupcakes out of the recipe…. Thank you for your delicious vegan dessert creations!

    Reply
    • Olga

      October 31, 2021 at 4:07 pm

      Sorry, I forget to put the stars…

      Reply
  2. Olga

    November 24, 2021 at 10:36 pm

    Hi, is it possible to substitute cake flour? I could find a sage one for us. Thank you!

    Reply
    • Olga

      November 24, 2021 at 10:38 pm

      I meant …safe one…
      Thanks!

      Reply
    • Gretchen

      November 24, 2021 at 11:49 pm

      Yes you can use all ~all purpose flour

      Reply
      • Olga

        November 25, 2021 at 5:07 am

        Thank you so much for this amazing recipe! It is baked and cooling down. Looks perfect!

        Reply
        • Gretchen

          November 25, 2021 at 5:34 pm

          YAY! thanks for the comment! I’m so glad you love it!!

          Reply
  3. Brittany Patterson

    November 25, 2021 at 5:44 pm

    I made these for Thanksgiving today and just taste tested and they are sooooooo good. Thank you, Gretchen!

    Reply
  4. Kylen

    November 3, 2022 at 7:56 pm

    Hi, Gretchen! I’m planning to make these for a bake sale and I’m excited to give them a try. I love making and eating your Swiss meringue buttercream (it’s so silky and the perfect sweetness), so I’d like to use that. Can I still reduce the sugar when adding the white chocolate? Can I melt the white chocolate in place of the sugar in the aquafaba mixture at the beginning? Thanks!

    Reply
    • Gretchen

      November 3, 2022 at 10:16 pm

      Awesome! You can reduce the confectioners sugar as much as you like, the sugar for the Swiss meringue needs to stay the same

      Reply
  5. Rebecca

    November 24, 2022 at 12:44 pm

    How do you store the candied cranberries and how long will they last? Thanks!

    Reply
    • Gretchen

      November 24, 2022 at 1:19 pm

      I store mine in the freezer for like a month, on the thaw though, the sugar will melt slightly so I just toss them into a fresh bowl of sugar

      Reply

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Yep, it's me Gretchen~ Owner of Gretchen's Bakery. Well, I no longer own a physical bakery since I sold mine in late 2014 & since 2016 I make nothing but the best vegan recipes! Read More…

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