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Bird's-eye view of a white chocolate-drizzled cupcake topped with a sugared cranberry and a cinnamon stick, with nutmeg specks visible.

Cranberry Eggnog Cupcakes

Cranberry eggnog cupcakes with spiced white chocolate buttercream frosting, made from cake mix and fresh cranberries.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Dessert
Cuisine American
Servings 18 servings
Calories 220 kcal

Ingredients
  

Cranberry Eggnog Cupcakes

  • 1 (16.5 oz) box white cake mix
  • 3 large egg whites
  • 1/4 cup canola oil
  • 1 cup eggnog
  • 1 cup roughly chopped cranberries
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg

Spiced White Chocolate Buttercream Frosting

  • heaping 1/4 cup white chocolate chips or wafers
  • 1/2 cup unsalted butter (1 stick, 113 g), softened
  • 4 oz cream cheese (113 g), softened (optional)
  • 2 heaping cups powdered sugar (about 240 g)
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon or nutmeg
  • 2 tbsp eggnog
  • cinnamon or nutmeg for sprinkling
  • fresh cranberries for garnish

Instructions
 

Cranberry Eggnog Cupcakes

  • Mix batter ingredients:

    Combine the cake mix, egg whites, canola oil, and eggnog in a large bowl, stirring only until smooth.

  • Fold in cranberries & spices:

    Delicately mix in the chopped cranberries, 1/4 tsp cinnamon, and 1/8 tsp nutmeg until uniformly distributed.

  • Bake cupcakes until done:

    Divide the batter among 24 lined cupcake cups. Bake at 350°F (175°C) for 18-22 minutes, checking with a toothpick for doneness. Allow to cool fully.

Spiced White Chocolate Buttercream Frosting

  • Melt white chocolate:

    Melt the white chocolate chips or wafers in a double boiler, stirring continuously until smooth and fully melted. Take off heat and let rest briefly.

  • Beat butter with chocolate:

    In a stand mixer, beat the softened butter and cream cheese (if using) until fluffy. Lower speed and gradually stream in the melted white chocolate. Continue whipping for 1 minute until light and homogenous.

  • Add sugar & flavorings:

    Add powdered sugar, vanilla extract, 1/2 tsp cinnamon or nutmeg, and 2 tbsp eggnog. Beat for 2 minutes on medium speed.

  • Chill frosting briefly:

    Chill the frosting for 1-2 minutes to thicken slightly.

  • Frost and garnish cupcakes:

    Pipe or spread frosting onto cooled cupcakes. Dust with extra spice and garnish with a fresh cranberry if desired.
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