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–+ servings
White Chocolate Cranberry Pumpkin Cupcakes

Cranberry Pumpkin Cupcakes

Pumpkin cupcakes are made from my best pumpkin cake recipe, which happens to be an easy one bowl mix! White chocolate added to the buttercream is optional & the candied cranberries & rosemary garnish are so pretty and completely edible too!
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Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings 18

Ingredients
  

For the Pumpkin Cupcakes

  • 12 Tbs Vegetable Oil (180ml)
  • 1 cup Light Brown Sugar (210g)
  • 1½ cup Plant Milk (354ml)
  • 2 teaspoon Vinegar (10ml)
  • 1 cup Canned Pumpkin (250g)
  • 1 teaspoon Salt
  • 1 cup All Purpose Flour (125g)
  • 2 cup Cake Flour (240g)
  • 2 teaspoon Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Cardamom
  • pinch Ground Cloves
  • ¼ teaspoon Ground Nutmeg

For the Cranberry Compote

  • 16 ounce Cranberries (454g)
  • 1½ cup Granulated Sugar (300g)
  • 1 cup Cranberry Juice or Moscato Wine (237ml)
  • 2 teaspoon Vanilla Extract
  • 4 Star Anise Pods
  • 1 teaspoon Cinnamon
  • 2 teaspoon Orange Zest

For the White Chocolate Buttercream

For the Garnish

  • ¾ cup water
  • ¾ cup sugar
  • 2 cups cranberries
  • Springs of rosemary as needed *washed and picked of the best sprigs

Instructions
 

  • Preheat the oven to 350°F & line your cupcake pan with paper liners
  • Combine the vinegar with the plant milk (soy milk is the only milk that will thicken with vinegar, but you can use another plant milk of your choice)
  • In a large mixing bowl combine the oil, brown sugar, salt, pumpkin, & the thickened vinegar/plant milk & whisk to combine well
  • Sift the flour with all the spices & the baking soda then add it all at once to the wet mixture in the bowl, whisk smooth
  • Scoop batter into your cupcake pans filling 3/4 full
  • Bake immediately in the preheated 350°F oven for approximately 25-30 minutes or when a toothpick inserted into the center comes out clean
  • Cool while you prepare the cranberry compote
  • In a heavy bottom sauce pot, combine all the liquids with the sugar & spices and bring to a boil over high heat.
  • Add the cranberries & the juice of the orange along with the zest, return to a boil.
  • Once it boils lower the temperature to a simmer for 15 -20 minutes, the sauce will begin to thicken & the berries will begin to pop.
  • Remove from the heat & discard the anise pods & then add the vanilla extract,
  • Using a stick blender (or carefully transfer the hot cranberry sauce to a regular blender) puree to desired consistency. I like to leave my chunky.
  • Next prepare the buttercream recipe of your choice & at the last stage of mixing add in the melted & cooled white chocolate ~whip smooth
  • 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 then remove from the heat
  • Add the cranberries & rosemary & leave them in the sugar solution for about 5 minutes to steep
  • Drain & then toss the cranberries & rosemary in a bowl of sugar ~ shake off the excess & place in a single layer on a parchment lined sheet pan to dry for about an hour or overnight
  • Hollow out the cooled cupcakes & fill them up with cooled cranberry compote
  • Ice with white chocolate buttercream & garnish with candied cranberries and rosemary

Notes

Use 2½ teaspoons of pumpkin pie spice instead of measuring individual spices
Storage 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.
Tried this recipe?Let us know how it was!