Glazed Cranberry Mini Cakes

Glazed Cranberry Mini Cakes – Thanksgiving Special

White Crème Cranberry cupcakes are the most perfect side for breakfasts treats or desserts. Fresh cranberries and cool white glaze make it a very scrumptious treat. Try them for the Thanksgiving Dinner this year and amaze your guests.

Yield: 30-35 Cupcakes  

Skill Level: Beginner

Prep Time: 20 Minutes 

All you will need is: 

Also See: No-Bake Peanut Butter Cheesecake Bars – Thanksgiving Special

For the Crust:

¼ teaspoon Baking Soda

⅔ cup Hershey’s Premier White Chips 

1-¼ cups Fresh Cranberries (chopped)

1-⅓ cups All-Purpose Flour

1-¼ teaspoons Vanilla Extract

¼ teaspoon Salt

2 tablespoons Milk

⅓ cup Brown Sugar (packed)

¾ teaspoon Baking Powder

½ cup Walnuts (chopped)

⅓ cup Granulated Sugar

1 Egg

⅓ cup Butter (softened)

White Glaze for drizzle (prepared)

All you need to do is: 

Pre-Heat the oven to 375°F. 

Line a small muffin tray with cupcake-liners and grease them.

Beat sugar, brown sugar, egg, vanilla and butter in a bowl until nice and fluffy.

In another bowl stir together flour, baking powder, baking soda and salt. Now slowly add into the butter mix.

Add milk gradually until the batter is blended well. Now add in the fresh cranberries, walnuts and ⅔ cup of white chocolate chips. 

Pour the batter in muffin cups and fill about ¾ with it. 

Bake the muffins for about 20-25 minutes or until a wooden pick comes out clean. 

Let cool for about 7 minutes and remove from the pan to a wire rack. Then let cool completely.

Drizzle the white glaze and refrigerate for about 10 minutes so the glaze will set. 

Serve and Enjoy.

Happy Thanksgiving!

Buy your Ingredients here:

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