Cranberry Orange White Chocolate Cupcakes are a delightful holiday treat, combining tart cranberries, zesty orange, and creamy white chocolate in every bite. Perfect for festive gatherings or as a sweet gift, these cupcakes are both beautiful and delicious. With their soft, moist texture and festive flavors, they’re sure to impress your guests.
Why You’ll Love This Recipe
- Festive flavors: The classic combination of cranberries and orange is perfect for the holiday season.
- Elegant yet easy: These cupcakes look impressive but are simple to make.
- Rich and indulgent: The addition of white chocolate adds a luxurious sweetness.
- Customizable: Add toppings and decorations to suit any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cupcakes:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Orange zest
- Orange juice (freshly squeezed)
- Milk
- Fresh or dried cranberries (chopped if large)
- White chocolate chips
For the Frosting:
- Unsalted butter, softened
- Powdered sugar
- Orange zest
- White chocolate (melted and cooled)
- Heavy cream (as needed for consistency)
Directions
Make the Cupcakes:
- Preheat the oven: Set the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy.
- Add the wet ingredients: Mix in the eggs, one at a time, followed by the orange zest and orange juice.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients.
- Fold in cranberries and chocolate chips: Gently fold in the chopped cranberries and white chocolate chips.
- Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Make the Frosting:
- Beat the butter: In a large bowl, beat the softened butter until creamy.
- Add powdered sugar: Gradually mix in the powdered sugar, beating until smooth.
- Incorporate flavors: Stir in the orange zest and melted white chocolate. Add heavy cream, one tablespoon at a time, to achieve the desired consistency.
Assemble the Cupcakes:
- Frost the cupcakes: Use a piping bag or spatula to frost the cooled cupcakes.
- Decorate: Garnish with sugared cranberries, orange zest, or a drizzle of melted white chocolate for a festive touch.
Servings and Timing
- Yield: About 12 cupcakes
- Preparation time: 20 minutes
- Baking time: 20 minutes
- Total time: 40 minutes
Variations
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Vegan option: Substitute plant-based butter, milk, and white chocolate. Use a flax egg as an alternative to eggs.
- Additional flavors: Add a pinch of cinnamon or cardamom to the batter for extra warmth.
- Different fruits: Replace cranberries with dried cherries or raspberries for a twist.
Storage/Reheating
- Storage: Store the cupcakes in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze unfrosted cupcakes in a freezer-safe bag for up to 2 months. Thaw before decorating.
- Reheating: Bring refrigerated cupcakes to room temperature before serving.
FAQs
1. Can I use dried cranberries?
Yes, soak them in warm water or orange juice for 10 minutes to soften before adding to the batter.
2. Can I use orange extract instead of zest?
Yes, 1 teaspoon of orange extract can replace the zest for a more intense flavor.
3. What’s the best way to melt white chocolate?
Use a microwave in 15-second intervals, stirring between each, or a double boiler to prevent burning.
4. Can I skip the white chocolate chips?
Yes, the cupcakes will still be delicious without them.
5. How do I make sugared cranberries for decoration?
Toss cranberries in simple syrup, then coat them in granulated sugar and let them dry.
6. Can I use store-bought frosting?
Yes, but homemade frosting enhances the flavors and freshness.
7. How do I prevent the cranberries from sinking?
Toss them in a bit of flour before folding into the batter.
8. Can I make mini cupcakes?
Yes, adjust the baking time to 10–12 minutes for mini cupcakes.
9. How do I ensure the cupcakes stay moist?
Avoid overbaking and store them in an airtight container.
10. Can I double this recipe?
Yes, simply double the ingredients, but bake in batches if needed.
Conclusion
Cranberry Orange White Chocolate Cupcakes are a showstopping holiday dessert that’s bursting with flavor. The combination of tart cranberries, zesty orange, and sweet white chocolate makes them irresistible. Whether for a festive gathering or as a treat for yourself, these cupcakes bring holiday cheer in every bite!
PrintCranberry Orange White Chocolate Cupcakes
These Cranberry Orange White Chocolate Cupcakes are a festive dessert perfect for the holiday season. Featuring a zesty orange-infused cupcake, tart cranberries, and creamy white chocolate frosting, they’re bursting with holiday cheer in every bite!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- ½ cup freshly squeezed orange juice
- ½ cup whole milk
- 1 cup fresh or frozen cranberries, halved
- For the White Chocolate Frosting:
- ¾ cup white chocolate chips, melted and slightly cooled
- 1 cup unsalted butter, softened
- 2 ½ cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- For Garnish (Optional):
- Sugared cranberries
- Orange zest or slices
- White chocolate shavings
Instructions
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
- Alternate adding the dry ingredients and the orange juice mixed with milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the cranberries.
- Bake the Cupcakes:
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
- Prepare the Frosting:
- In a large bowl, beat the butter until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated.
- Add the melted white chocolate, vanilla extract, and heavy cream. Beat until the frosting is fluffy and spreadable. Adjust the consistency with more powdered sugar or cream if needed.
- Frost and Decorate:
- Pipe or spread the frosting onto the cooled cupcakes.
- Garnish with sugared cranberries, orange zest, or white chocolate shavings for a festive finish.
Notes
- For extra orange flavor, add ½ teaspoon of orange extract to the cupcake batter or frosting.
- To make sugared cranberries, toss cranberries in simple syrup, then roll in granulated sugar and let dry.
- Store cupcakes in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.