Iron Cupcake Earth: Cranberry
Green tea cupcakes with cranberry cream cheese filling and cranberry buttercream. Drizzled with white chocolate.
Recipe type: Dessert
Serves: 12 cupcakes
  • Cranberry cream cheese filling:
  • 1.5 ounces cream cheese
  • 2 tablespoons cranberry sauce
  • pinch of salt
  • 6 ounces confectioners’ sugar
  • Cranberry buttercream:
  • ½ cup cranberry juice
  • ¼ cup sweetened dried cranberries
  • 1 stick unsalted butter, room temperature
  • 1¾ cup confectioners’ sugar, more if desired for firmer texture
  • 1 teaspoon vanilla extract
  1. For the green tea cupcakes: Based on Magnolia Bakery’s vanilla cupcake, and the same cupcake recipe I used for my my green tea cupcakes. What I did differently was divide the recipe by thirds; I ended up with eight cupcakes. For the green tea, add 1.5 teaspoons of green tea (matcha) powder to the flour mix.
  2. For the cranberry cream cheese filling: Soften cream cheese and cranberry sauce together in medium sized bowl. Add salt. Gradually add sugar, beating with electric mixer until creamy. Add red food coloring, if desired, for a brighter color.
  3. For the cranberry buttercream: In a small saucepan, combine the juice and cranberries. Simmer over medium heat for 5 minutes, or until softened. Let cool and either strain cranberry juice, pressing the berries until most of the juice is gone, or chop the cranberries finely.
  4. In a large bowl, combine the butter, sugar and vanilla. Beat with an electric mixer until light and creamy. Beat in the cranberries. Add more confectioners’ sugar for a firmer texture, if desired. Add red food coloring, if desired, for a brighter color.
Recipe by sweetest kitchen at