Cook Time: 15-18 minutes

Prep Time: 15 minutes

(*Note- sugared cranberries will need to be made the day before)

Hello beautiful!

Boy, do I have a sweet treat for you today, Champagne Cranberry Cupcakes! Fluffy vanilla/orange cupcakes stuffed with Cherchies® Cranberry Preserves With Champagne, topped with a swirly twirly cloud of vanilla buttercream icing and garnished with a sugared cranberry. Decadent, delightful, and fabulous for the holidays!

I always look for deliciously innovative recipes to share using our products, but I have yet to make CUPCAKES filled with preserves. We have had preserves in our product line for years, and I didn't think about it? Oh well, sometimes it takes me a while:)

Unlike those who bury themselves in a good novel (I still love a good book), I put my nerd on and read cookbooks at the end of the day. I know, it might sound silly. Is there anyone out there who reads cookbooks besides me? I love to sift through recipes and photographs, looking for inspiration, which was the case the other day! My sweet tooth must have been on overdrive because I found myself drooling over the dessert section of my cookbook when it hit me; CUPCAKES, but not any cupcakes...moist little cakes with a gooey, fruity center! What??? And there it was, my aha moment! Cherchies® Preserves or Butter Spreads in the middle of a cupcake. Since the recipe ingredients for the fruit fillings consisted o fruit, sugar, water, and cornstarch, preserves seemed like the perfect substitution. Mission accomplished!

Well, I am a force to be reckoned with now. I am inspired to create more cupcakes to share with you. Would you like that? Even better, what if you share some cupcake (or dessert) ideas using our preserves and butter spreads, and we will post your creations? Wouldn't that be fun?

The result of my epiphany was fabulous! These scrumptious cranberry-filled cupcakes were fluffy, moist, tangy, sweet, delicious, and a must-have for your holiday entertaining! And the sugared cranberry on top is the perfect festive touch. These cupcakes will not disappoint!

Comment below if you have made these delicious cranberry-filled cupcakes.

Thank you for stopping by! Please come back and visit again.

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Ingredients for cupcakes

1 package yellow cake mix (we use Betty Crocker)
1 package (3.4 oz.) instant vanilla pudding mix
1 cup milk
1/2 cup vegetable oil
1/2 teaspoon (tsp) vanilla
4 eggs
zest of one orange
1 jar Cherchies® Cranberry Preserves with Champagne
sugared cranberries (make the day before)
16 oz. buttercream icing (see below)

Ingredients for Sugared Cranberries

1/2 cup sugar
1/2 cup water
1 cup cranberries
1/2 cup sugar

Ingredients for Buttercream Frosting

1/2 cup butter flavored shortening
1/2 cup butter, room temperature
1/4 teaspoon (tsp) almond extract
1/2 teaspoon (tsp) good vanilla extract
4 Tablespoons (Tbsp) half and half (milk would be fine too)
1 lb. powdered sugar

Cream together shortening, butter, extracts and milk. Gradually add powdered sugar. Mix until blended. Set aside.

Preparation

Sugared Cranberries

One day before (or at least 6 hours before), make the sugared cranberries. Add 1/2 cup sugar and 1/2 cup water to a small saucepan. Turn pan to med-high and bring to a boil. Turn heat down to low and simmer until the sugar has dissolved, stirring occasionally. This will be your simple syrup. Cool for 15 minutes.

After 15 minutes add the cranberries to the saucepan. Stir to coat. Remove the coated cranberries from the pan and spread evenly on a parchment paper lined baking sheet. Allow cranberries to dry for at least 6 hours, tossing occasionally. When cranberries have set for at least six hours, add an additional 1/2 cup of sugar to a small bowl. In small batches, add cranberries to the bowl and gently shake to coat the cranberries and return to the baking sheet. Cranberries will dry, leaving a candy-like outer shell, with a soft tart inside.

Preparations for cupcakes

Sift the cake mix into a medium bowl. I used a fine mesh strainer to sift the cake mix, breaking up any clumps that were left. Prepare the cake batter according to package directions, combining the sifted cake mix, pudding mix, milk, oil, vanilla, orange zest and eggs. Mix. Set aside.

Line muffin tins with cupcake liners. Fill muffin tins about 2/3 full with cake batter. Bake at 325 degrees for 15-18 minutes, checking them at 15 minutes. Insert a toothpick or a cake tester to check for doneness. If toothpick or cake tester come out clean, cupcake is done. If not, give it another minute or so until done. You do not want to overcook the cupcakes. Slightly under cooking is best, as the cupcakes will continue to cook when removed from the oven.

Allow cupcakes to cool on a wire rack for about five minutes. With a paring knife, cut a small "cone" in the middle of the cupcake, cutting off the end of the cone, and discarding the end. Do this with each cupcake. Fill each cupcake with about one spoonful (about 1 Tablespoon) of Cherchies® Cranberry Preserves. Replace cupcake "lid" over preserves.