Cranberry Cream Cheese Cupcakes

Begin by making the white chocolate mousse. Pour the water into a small bowl and sprinkle the gelatin on top. Let it sit for 5 minutes until the gelatin has completely dissolved into the water.

Place the chopped white chocolate into a food processor or a blender and pulse until finely chopped. Set aside.

In a small saucepan, heat 1/4 cup of the heavy cream over medium-high heat. When the mixture reaches a boil reduce the heat to medium and add the gelatin. Stir until the gelatin completely melts.

Pour the heated heavy cream and gelatin mixture over the chopped white chocolate in the food processor. Immediately begin pulsing until the mixture is completely smooth. Transfer the mixture to a small bowl and set in the refrigerator to chill for 5 minutes, no longer. Keep your eye on the mixture and don’t forget about it in the refrigerator. You don’t want it to harden.

While the mixture is in the refrigerator, quickly whip up the remaining 1 cup of heavy cream. To whip the heavy cream, pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat until stiff peaks form, about 3-5 minutes.

Remove the chocolate mixture from the refrigerator and carefully fold in the whipped cream. Transfer the mousse to a sealed container and place in the refrigerator to set and chill completely, about 1 hour.

While the white chocolate mousse is setting up in the refrigerator, make the cranberry cream cheese cupcakes. Preheat the oven to 350 degrees F. Line 2 cupcake pans with 24 baking liners. Set aside until needed.

In the bowl of a stand mixer, beat the butter and cream cheese until light and fluffy, about 3 minutes. Add the sugar and continue to beat until fluffy. Add the eggs, one at a time, mixing well between each addition. Scrape down the bowl and mix in the almond and vanilla extracts.

In a medium bowl, combine the cake flour, salt, and baking powder. With the mixer running on low, add the flour mixture into the creamed mixture in 3 additions, alternating with the milk (starting and ending with the flour).

In a small bowl, toss the fresh cranberries in the remaining 1/2 tablespoon of flour.

Remove the bowl from the mixer and carefully fold in the cranberries with a spatula.

Using an ice cream scoop, divide the batter among the baking liners. Bake in the oven until the tops of the cake begin to turn a light golden brown and a toothpick inserted into the center of a few cupcakes come out clean, about 25-35 minutes.

Let the cupcakes cool in the pan for 5 minutes and then remove them from the pan and place on a cooling rack to cool completely.

While the cupcakes are cooling, make the cream cheese frosting. In the bowl of a stand mixer fitted with the whisk attachment, cream together the cream cheese and butter. Add the confectioners sugar in 2 additions, slowly mixing in between each addition. Mix in the vanilla and maple syrup, and whisk until the frosting is smooth and creamy.

To fill the cupcakes, cut/poke a hole in the middle of each cupcake. I use an apple corer; I think it’s the easiest way and creates the best results. If you do not own a apple corer, you can use a small knife to cut a hole in the middle of the cupcake.

Stir the white chocolate mousse and then place it in a piping bag. Pipe small amounts of the filling into the center of each hole.

To frost the cupcakes, place the frosting in a piping bag fitted with your favorite tip (I used a large open star tip). Pipe the frosting in a circular motion onto the top of each cupcake. Top each cupcake with 2 fresh cranberries. You can add more or less if you wish.

Serve and enjoy!

These cupcakes can last about 1 week in a sealed container.

Cranberry Cream Cheese Cake adapted from Confessions of a Foodie Bride. White Chocolate Mousse from Graces Sweet Life. Frosting recipe from Annie Eats who adapted it from Confections of a Foodie Bride.