Glazed Cranberry Mini Cakes

READY IN: 30mins
Recipe by Mom2Rose

Source: Hershey's Website

Top Review by TasteTester

What yummy little treats these are! I used dried cranberries, since I couldn't find any fresh ones this time of year, and softened them for 30 minutes in 1/2 cup of warm water and then drained them. I cooked the first batch for 18 minutes, but they turned out a little dark, so I baked the second batch for 14 minutes and they came out perfectly. The white chocolate glaze adds a little touch of sweetness, just enough to still let the tangy flavor of the cranberry cakes come through. I'm going to make them as full-sized cupcakes next time -- they are a great snack!

Ingredients Nutrition


  1. Heat oven to 350°F
  2. Lightly grease or paper-line small muffin cups (1-3/4 inches in diameter).
  3. Beat butter, granulated sugar, brown sugar, egg and vanilla extract in large bowl until light and fluffy.
  4. Stir together flour, baking powder, baking soda and salt; gradually mix into butter mixture.
  5. Add milk; stir until blended.
  6. Stir in cranberries, walnuts and 2/3 cup white chips (reserve remaining chips for glaze).
  7. Fill muffin cups about 7/8 full with batter.
  8. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean.
  9. Cool 5 minutes; remove from pans to wire rack.
  10. Cool completely.
  11. To prepare the white glaze: place remaining 1 cup white chips in small microwave-safe bowl; sprinkle vegetable oil over chips.
  12. Microwave at MEDIUM (50%) 30 seconds; stir.
  13. If necessary, microwave at MEDIUM an additional 30 seconds or just until chips are melted when stirred.
  14. Drizzle white glaze over top of mini-cakes.
  15. Refrigerate 10 minutes to set glaze.

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