It was one of those snowy Vermont afternoons where the kitchen just called to me—you know the kind. I had leftovers from holiday entertaining, including some vibrant cranberry sauce from my baked brie, and a serious craving for something sweet but not too heavy. That’s when the magic happened. I folded those tart cranberries into a simple vanilla cake batter, rolled tiny spoonfuls into balls, and dipped each one in glorious melted white chocolate. Oh my goodness, the contrast! The bright pop of cranberry against that creamy sweetness was pure winter delight. That’s how my Cranberry White Chocolate Cake Pops were born—and they’ve been my go-to festive treat ever since. Perfect for holiday parties, cozy gatherings, or just treating yourself during the chilly months. Trust me, these little pops of joy make everything merrier.
Why You’ll Love These Cranberry White Chocolate Cake Pops
Let me tell you why these little gems have become my holiday MVP. First off, they’re ridiculously easy to make—no fancy skills required, just mix, bake, and dip. The festive red and white colors scream Christmas cheer, making them perfect for cookie exchanges or stocking stuffers. That tart cranberry zing cutting through the sweet white chocolate? Absolute magic. Here’s why you’ll adore them:
- So simple – Even if you’ve never made cake pops before, you can nail these
- Holiday ready – They look like edible ornaments on your dessert table
- Gift-worthy – Package them in clear bags with ribbon for instant presents
- Flavor fireworks – The sweet-tart combo keeps people coming back for more
Honestly, I’ve lost count of how many times friends have begged me for this recipe after one bite. That’s the power of Cranberry White Chocolate Cake Pops!
Ingredients for Cranberry White Chocolate Cake Pops
Gathering ingredients for these festive Cranberry White Chocolate Cake Pops feels like a Christmas morning treasure hunt. I love how simple the list is—most items are probably already in your pantry! Here’s everything you’ll need, separated by cake batter (the base) and that dreamy white chocolate coating:
For the Cake Batter:
- 1/4 cup butter, softened (I leave mine out for 30 minutes—soft but still cool to the touch)
- 3/4 cup granulated sugar (perfect amount—not too sweet with the tart cranberries)
- 2 large eggs (room temperature blends smoother)
- 1 cup all-purpose flour (I sometimes swap half for whole wheat—shh!)
- 1 1/4 teaspoons baking powder (freshness matters—check the date)
- 1 pinch salt (about 1/8 tsp—it balances the flavors, promise)
- 1/2 cup milk (whole milk makes them extra tender)
- 2 teaspoons vanilla extract (real stuff only—imitation tastes like sadness)
- 1/4 cup dried cranberries (I love how they plump up when baked—see my white chocolate raspberry cookies for more fruit tricks)
- 1/4 cup white chocolate chips (these melt into sweet little pockets—yum)
For the Coating & Decor:
- 3 cups white chocolate chips or wafers (better quality = smoother dip)
- 1 1/2 tablespoons coconut oil (thins the chocolate for perfect dripping)
- Ground cinnamon (just a dusting—trust me, it’s holiday magic)
- Dried cranberries, chopped (for that festive red sparkle on top)
See? Nothing crazy! Just good, simple ingredients that come together in the most delightful way. Pro tip: measure everything before you start—it makes the process so much smoother when you’re in the baking zone.
Equipment You’ll Need
Alright, let’s talk tools! You don’t need anything fancy for these cake pops, but a few key items will make your life so much easier. First up – a cake pop maker (mine’s a little beat up but still going strong after 5 holiday seasons). You’ll also want lollipop sticks – I buy the 6-inch ones in bulk because, trust me, you’ll make these more than once. A piping bag helps with filling the molds neatly (though a spoon works in a pinch). And don’t forget a stand for drying – I use a block of styrofoam, but even an upside-down colander does the trick. That’s it! Simple, right?
How to Make Cranberry White Chocolate Cake Pops
Let me walk you through making these festive Cranberry White Chocolate Cake Pops – it’s easier than you think! I learned through trial and error (mostly error at first) how to get them perfect every time. The secret is in the timing and temperature control, especially when working with white chocolate. These little bites of holiday joy are worth every minute!
Preparing the Cake Batter
First, grab your biggest mixing bowl – we’re making magic here! Cream together the butter and sugar until it’s light and fluffy, about 2 minutes with an electric mixer. Add eggs one at a time, beating well after each. In another bowl, whisk together the dry ingredients – this helps prevent lumps. Now alternate adding the dry mix and milk to the butter mixture, starting and ending with flour. Gently fold in the cranberries and white chocolate chips – I like to chop the cranberries a bit for even distribution. The batter should be thick but spoonable, like my no-bake Oreo balls mixture.
Baking and Assembling Cranberry White Chocolate Cake Pops
Here’s where the fun begins! Preheat your cake pop maker – mine has a handy light that turns off when it’s ready. Fill each cavity about 3/4 full – any more and they’ll overflow. Bake for exactly 3 minutes, then test with a toothpick. Let them cool completely on a rack – this prevents condensation when we dip them. For the coating, melt white chocolate chips with coconut oil in 15-second bursts, stirring between each. Dip each stick in chocolate first, then insert halfway into a cake ball – this acts like glue. Chill for 30 minutes before the final dip. When coating, work quickly and tap off excess chocolate – this gives that perfect smooth finish. Immediately sprinkle with toppings before the chocolate sets. Stand them upright to dry – I use a block of styrofoam with holes poked in it. The hardest part? Waiting to eat these Cranberry White Chocolate Cake Pops!
Tips for Perfect Cranberry White Chocolate Cake Pops
Over the years, I’ve picked up some tricks that make all the difference with these Cranberry White Chocolate Cake Pops. First, use a piping bag to fill the cake pop maker – no mess, and each ball comes out perfectly round. When melting chocolate, go slow – 15-second bursts with stirring in between prevents those annoying lumps. The moment you dip each pop, sprinkle your toppings immediately because that chocolate sets fast! I like to keep them chilled until just before decorating – cold cake pops help the coating set quicker. One last thing – if your chocolate gets too thick, just stir in another teaspoon of coconut oil. Perfect pops every time!
Variations and Substitutions
Oh, the fun part—making these pops your own! If you’re feeling adventurous, try fresh cranberries chopped fine (they’ll give an extra tart punch). Dark chocolate lovers can swap the white coating for semi-sweet—it creates this gorgeous contrast with the cranberries. Need dairy-free? Coconut oil works instead of butter, and almond milk subs beautifully. For gluten-free friends, I’ve had success with 1:1 flour blends. The possibilities are endless—that’s the beauty of this recipe!
Storing and Serving Cranberry White Chocolate Cake Pops
Here’s my foolproof way to keep these Cranberry White Chocolate Cake Pops fresh and fabulous! Store them in an airtight container in the fridge – they’ll stay perfect for up to 5 days (if they last that long!). For parties, I make them 2 days ahead – the flavors actually get better as they mingle. Serve them chilled straight from the fridge – that white chocolate coating stays nice and crisp. Pro tip: layer them between parchment paper so they don’t stick together. These pops are make-ahead magic for busy holiday hosts!
Nutritional Information
Each of these delightful Cranberry White Chocolate Cake Pops packs about 120 calories, with 6g of fat (3.5g saturated) and 15g of carbs. You’ll get a little protein boost too—about 2g per pop! Now, I’m no nutritionist, so these numbers are estimates—actual values can vary based on your specific ingredients and how generous you are with that white chocolate drizzle. But hey, it’s the holidays—a little indulgence never hurt anyone!
Frequently Asked Questions
Can I use fresh cranberries instead of dried?
Absolutely! I love using fresh cranberries when they’re in season—just chop them fine (about pea-sized) so they distribute evenly. They’ll give your Christmas cake pops an extra tart kick. Pro tip: toss them with a teaspoon of sugar first to balance the sharpness. The texture will be slightly juicier than with dried, but just as delicious!
How long do these cake pops stay fresh?
Stored properly in an airtight container in the fridge, these holiday cake pops stay perfect for up to 5 days. The white chocolate coating actually helps seal in moisture! For gifting, I recommend making them no more than 2 days ahead—they taste best when the cranberry flavor is bright and fresh.
Can I freeze Cranberry White Chocolate Cake Pops?
You bet! These winter cake pops freeze beautifully for up to 2 months. Just wrap each one individually in plastic wrap, then pop them in a freezer bag. Thaw overnight in the fridge—the texture stays wonderfully soft. Perfect for getting a head start on your New Year’s party treats!
What’s the best way to melt white chocolate without seizing?
Oh, I’ve learned this the hard way! Always melt white chocolate in short bursts (15 seconds max) and stir vigorously between each. Adding that coconut oil is key—it keeps the chocolate smooth. If it does seize up, try stirring in a teaspoon of vegetable oil to bring it back. And whatever you do, keep all water away—even a drop can ruin your chocolate coating!
Share Your Creations
I’d love to see your Cranberry White Chocolate Cake Pop masterpieces! Snap a photo and tag me on Instagram—nothing makes me happier than seeing your holiday creations. Did you try a fun variation? Have a question? Drop a comment below! Let’s keep the festive baking conversation going. Happy popping!
Print
Cranberry White Chocolate Cake Pops
- Total Time: 54 min
- Yield: 24 cake pops 1x
- Diet: Vegetarian
Description
Festive cake pops with tart cranberries and creamy white chocolate.
Ingredients
- 1/4 cup butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 pinch salt
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1/4 cup dried cranberries
- 1/4 cup white chocolate chips
- 3 cups white chocolate chips or wafers
- 1 1/2 tablespoons coconut oil
- cinnamon
- dried cranberries, chopped
Instructions
- Mix butter and sugar in a large bowl. Add eggs one at a time.
- Sift flour, baking powder, and salt in another bowl. Stir milk and vanilla together.
- Alternately add flour mixture and milk to butter mixture until combined. Fold in cranberries and chocolate chips.
- Preheat cake pop maker. Fill cavities just below the top. Bake for 3-4 minutes until a toothpick comes out clean. Cool completely.
- Melt chocolate chips and coconut oil in 15-second intervals, stirring between each, until smooth.
- Dip lollipop sticks in melted chocolate and insert halfway into cake balls. Refrigerate for 30 minutes.
- Dip each cake pop in melted chocolate, tapping off excess. Place in a stand.
- Sprinkle with cinnamon and chopped cranberries. Chill for 30 minutes to set.
Notes
- Use a piping bag for easier filling.
- Do not overheat chocolate to avoid lumps.
- Prep Time: 20 min
- Cook Time: 4 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 120
- Sugar: 10g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Christmas cake pops, holiday desserts, white chocolate treats