Cranberry 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
Scale
- 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.
Find it online: https://ukfinda.com/cranberry-orange-white-chocolate-cupcakes/