Cranberry, White Choc & Pistachio Cupcakes Recipe

Cranberry, White Choc & Pistachio Cupcakes Recipe

Delicate white chocolate cupcakes filled with pistachio cream, topped with a vivid cranberry buttercream swirl and dipped in white chocolate with a scattering of chopped pistachios. A stunning festive flavour combination.

  • Difficulty
    3 out of 5
  • Prep: 45 minutes
  • Cook: 20 minutes
  • Servings: Makes 12 cupcakes
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Ingredients

CUPCAKES
150g cold butter
100g white chocolate
120ml whole milk
1/4 tsp vanilla extract
1.5 large eggs
120g caster sugar
180g self raising flour

CRANBERRY GOO
400g cranberries (fresh or frozen)
100g caster sugar

CRANBERRY BUTTERCREAM
150g soft unsalted butter
340g icing sugar
3–4 tbsp cranberry goo

PISTACHIO CREAM FILLING
2–3 tsp pistachio paste
150g double cream

TO FINISH
White chocolate, melted, for dipping
Chopped pistachios

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Discover a showstopping flavour trio with this Cranberry, White Choc & Pistachio Cupcakes recipe! Tart cranberries meet creamy white chocolate and nutty pistachio in a combination that's utterly irresistible. These elegant cupcakes bring sophisticated festive flair to your baking repertoire—perfect for impressing dinner guests or elevating your holiday spread. The vibrant colours make them Instagram-worthy whilst the flavour profile feels genuinely special. With straightforward steps and stunning results, you'll create bakery-standard treats that taste like you've spent hours perfecting them. Pure festive indulgence!