White Chocolate Cranberries Cupcakes
7. 10. 2025
This white chocolate cranberry cupcake is incredibly smooth, creamy, and heavenly. The filling is so delicious that it doesn’t even require baking. Get inspired by our collection of recipes.
Ingredients
For cupcakes
- 2 cups of gluten-free flakes
- 1/2 cup of raw almonds
- 5 tbsp coconut oil (melted)
- 2 tablespoons of maple syrup
For cranberries filling
- 2 cups of cranberries (fresh or frozen)
- 1 cup of water
- 1/4 cup of maple syrup
- 1 teaspoon of agar (replace with gelatin in a 1:1 ratio)
For chocolate filling
- 2/3 cup of coconut milk
- 1 1/2 cups of raw cashew nuts (soaked)
- 1 1/2 cups of cocoa butter
- 1/3 cup of maple syrup
- Pinch of salt
- 4 tablespoons white chocolate (melted and cooled)
Instructions
- Preheat the oven to 320 degrees Fahrenheit.
- In a food processor, pulse the oats and almonds together until combined. Add the melted coconut oil and maple syrup and pulse again until a dough forms.
- Press the dough firmly into the cupcake molds.
- Bake for 10-15 minutes until golden brown.
- Let it cool for 5-10 minutes.
- In a small saucepan, add cranberries, water, and maple syrup. Cook for 10-15 minutes on low to medium heat until the cranberries break down.
- Blend the cranberries with a hand blender, adding water if the sauce is too thick.
- Add one teaspoon of agar powder (or gelatin powder) and cook for another 5 minutes on low heat.
- Leave to cool for a few minutes, then spread the cranberry sauce into 1/2 of the cups and put in the fridge to set for 15 minutes.
- Meanwhile, prepare the white chocolate layer. Melt the white chocolate and cocoa butter in a small saucepan over low heat.
- Blend the cashews, maple syrup, and coconut milk in a food processor until smooth. Add the melted chocolate/cocoa butter and process until combined.
- Pour the white chocolate mixture onto the cream cupcakes and leave to harden in the fridge for 2-3 hours.
- Garnish with sugar-coated cranberries and white chocolate chips, and serve immediately.
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