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.

White Chocolate Cranberry Poke Cupcakes with sugared cranberries: this is a must have recipe for the holidays!


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.

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.
White Chocolate Cranberry Poke Cupcakes with sugared cranberries: this is a must have recipe for the holidays!

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!

White Chocolate Cranberry Poke Cupcakes with sugared cranberries: this is a must have recipe for the holidays!

Recipe FAQs

Do you need to make the cranberries in advance?

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!

How many cranberries should you use on each cupcake?

I only used 3 cranberries to garnish each one. Then, I was left with plenty of extra cranberries to put in a bowl and enjoy as a snack!

How do you store these?

Keep your frosted cupcakes in the refrigerator until ready to serve. The frosting may harden slightly, but it will taste amazing!

White Chocolate Cranberry Poke Cupcakes with sugared cranberries: this is a must have recipe for the holidays!

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White Chocolate Cranberry Poke Cupcakes

5 from 3 votes
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
Cook Time: 30 minutes
Additional Time: 8 hours
Total Time: 8 hours 40 minutes
Servings: 24 cupcakes

Ingredients 

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!


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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on December 7, 2014

Comments & Reviews

  1. These cupcakes are just SO pretty!! The bright colors, the cute cranberries, all of that frosting… May I eat half a dozen? Pretty please? If I offer to do the dishes? 😉 Pinned!

  2. This is such a fun and gorgeous cupcake! The sugared cranberries are so pretty on top of that silky frosting!

  3. These are definitely the ultimate holiday cupcake! I totally want to just grab all those gorgeous sugary cranberries of the tops of these cupcakes!

  4. I love the combination of fresh cranberries and white chocolate, and making poke cupcakes instead of a regular poke cake is genius!

  5. I don’t think the sugared cranberries would last long enough to make it on the cupcakes! Pinned.

  6. I love the looks of these…the cupcakes, the frosting. And those sugared berries!! Is it wrong that I just want to pluck them all off? 🙂 Pinned!

    1. Not wrong at all 🙂 It’s a good thing it makes a whole extra bowl of sugared berries, just for snacking! Thanks for pinning Averie!!

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