Time: 2 hours 10 minutes
Complexity: easily
Servings: 15

Take a bite of these delicate cupcakes and you'll discover a tart-sweet cranberry filling inside. The easiest way to fill them is with an apple corer. Make a small hole inside the cupcake, then pipe the filling using a piping bag and frost.

Ingredients:

Cupcakes

• 1 and 3/4 cups (222 g) premium flour
• 1.5 tsp baking powder
• 3/4 teaspoon coarse salt
• 6 tbsp (90 g) heavy cream at room temperature
• 1 cup (135 g) corn kernels, thawed if frozen
• 6 tbsp (90 g) sour cream at room temperature
• 0.5 cups (113 g) unsalted butter, room temperature
• 1/4 cup (50 g) refined coconut oil, soft but not melted
• 1 cup (200 g) granulated sugar
• 2 large eggs at room temperature
• 1.5 tsp vanilla paste or vanilla extract
• Special equipment: pastry bag; apple corer

Butter cream

• 1/4 cup (70 g) cranberry sauce
• 0.5 cups (113 g) unsalted butter, room temperature
• 0.5 cups (113 g) cream cheese at room temperature
• 3 cups (360 g) powdered sugar
• A pinch of coarse salt
• 1.5 tsp vanilla paste or vanilla extract
• 2 tbsp (30 g) heavy cream

Assembly

• About 2/3 cup thick cranberry sauce (if it's very runny, drain off some of the juice)
• Sliced ​​fresh cranberries for garnish
• Sprigs of fresh rosemary for garnish

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, cream, corn, eggs, cream cheese, sour cream, rosemary

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Preparation:

Step 1
• Preheat oven to 175°C. Line two cupcake tins with 15 paper liners, distributing them evenly.
Step 2
• Cupcakes:
  
  Sift the flour and baking powder into a medium bowl, then add the salt and set aside. Combine the heavy cream with 1/2 cup of corn in a food processor and pulse until smooth, being careful not to over-beat or the cream will turn into butter. Add the sour cream and pulse, then set aside.
Step 3
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, coconut oil, and granulated sugar on medium-high speed, scraping down the sides of the bowl occasionally to ensure even distribution. Beat until light and fluffy, 3–4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
Step 4
• Reduce mixer speed to medium-low and add the flour mixture and cornmeal in 3 additions, then fold in the remaining 1/2 cup corn kernels with a spatula. Use an ice cream scoop to evenly distribute the batter among the molds.
Step 5
• Bake for 10 minutes, then rotate the pans and continue baking until the cupcakes begin to brown and a toothpick inserted into the center comes out with a few crumbs, another 6–10 minutes. If the cupcakes need more time, continue baking and check them frequently (e.g., every 30–45 seconds). Let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 6
• Butter cream:
  
  If desired, strain the cranberry sauce through a fine sieve to remove the skins and make the frosting smoother. However, this step is optional. Beat the cranberry sauce, butter, and cream cheese in a stand mixer fitted with the paddle attachment until smooth. Add the powdered sugar, salt, and vanilla and continue beating until smooth. Fold in the heavy cream. Transfer the frosting to a piping bag.
Step 7
• Assembly:
  
  Use an apple cutter to scoop out the cupcake centers. Transfer the thick cranberry sauce to a piping bag or a resealable plastic bag with the corner snipped off and pipe it into the cupcake centers. Frost the cupcakes and garnish with chopped cranberries and rosemary sprigs. Enjoy! Cupcakes are best stored within two days..

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