These Cranberry Orange White Chocolate Cupcakes are a delightful blend of zesty citrus, tart cranberries, and creamy white chocolate, making them a festive treat for the holiday season or any special occasion. Perfectly moist and bursting with flavor, these cupcakes will impress everyone at the dessert table.
Why You’ll Love This Recipe
- The combination of cranberry and orange is a classic, offering a balance of tart and sweet flavors.
- White chocolate adds a creamy, rich dimension that complements the fruity elements.
- These cupcakes are moist and fluffy with a soft crumb.
- Ideal for holiday celebrations, they bring a touch of elegance and festivity to your menu.
- Easy to make and perfect for sharing with family and friends.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Eggs
- Orange zest
- Fresh orange juice
- Milk
- Dried cranberries (or fresh/frozen cranberries, chopped)
- White chocolate chips
- Vanilla extract
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the orange zest, orange juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
- Gently fold in the cranberries and white chocolate chips.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Servings and Timing
- Servings: Makes 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 18–22 minutes
- Total Time: 40–45 minutes
Variations
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free baking mix.
- Vegan Option: Replace butter with vegan butter, eggs with flax eggs, and milk with plant-based milk.
- Cranberry Substitution: Use dried cherries or chopped fresh raspberries for a different twist.
- Add Nuts: Fold in chopped pecans or walnuts for added texture.
- White Chocolate Swirl: Drizzle melted white chocolate on top of the cupcakes for a decorative touch.
Storage/Reheating
- Storage: Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing: Wrap unfrosted cupcakes individually in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months.
- Reheating: Allow frozen cupcakes to thaw at room temperature. If needed, warm slightly in the microwave for a few seconds before serving.
FAQs
1. Can I use fresh cranberries instead of dried?
Yes, fresh or frozen cranberries work well in this recipe. Just chop them into smaller pieces before folding into the batter.
2. What frosting pairs best with these cupcakes?
A cream cheese frosting or orange buttercream complements the flavors beautifully.
3. Can I make these cupcakes ahead of time?
Absolutely! Bake the cupcakes a day ahead and store them in an airtight container. Frost them just before serving.
4. How can I prevent the cranberries and chocolate chips from sinking?
Toss them in a little flour before adding them to the batter to help distribute them evenly.
5. Can I use orange extract instead of fresh orange juice?
Yes, orange extract can be used as a substitute. Use 1–2 teaspoons for a strong flavor.
6. What’s the best way to zest an orange?
Use a fine grater or zester to remove only the orange-colored part of the peel, avoiding the bitter white pith.
7. Are these cupcakes suitable for children?
Yes, they are kid-friendly and make a great treat for parties or family gatherings.
8. Can I use dark chocolate instead of white chocolate?
Yes, dark or milk chocolate chips can be used for a different flavor profile.
9. How do I ensure my cupcakes are moist?
Avoid overmixing the batter and do not overbake. These are key to keeping your cupcakes soft and moist.
10. Can I double the recipe?
Yes, this recipe can be easily doubled to make more cupcakes. Just ensure you adjust the baking time if needed.
Conclusion
Cranberry Orange White Chocolate Cupcakes are a delectable treat that combines the tangy flavors of orange and cranberry with the creamy sweetness of white chocolate. Whether you’re baking for a holiday gathering, a special event, or just to enjoy at home, these cupcakes are sure to please. Try them today and savor the delightful blend of flavors in every bite!
PrintCranberry Orange White Chocolate Cupcakes
Cranberry Orange White Chocolate Cupcakes are a delightful treat that combines the tartness of cranberries, the zesty flavor of orange, and the sweetness of white chocolate. Here’s a complete recipe to make these cupcakes at home
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Ingredients
For the Cupcakes:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (from about 1 orange)
- ½ cup fresh orange juice
- ½ cup sour cream or Greek yogurt
- 1 cup fresh or frozen cranberries, chopped
For the White Chocolate Frosting:
- ½ cup white chocolate chips, melted and slightly cooled
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Optional Garnishes:
- Fresh cranberries
- Orange zest
- 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. Set aside.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and orange zest.
- Gradually add the dry ingredients to the wet mixture, alternating with the orange juice and sour cream (or Greek yogurt), beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped cranberries.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the White Chocolate Frosting:
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Pour in the melted white chocolate and vanilla extract, and beat until smooth and creamy.
- Add heavy cream or milk, one tablespoon at a time, until the frosting reaches your desired consistency.
- Assemble the Cupcakes:
- Once the cupcakes are completely cooled, frost them using a piping bag or a spatula.
- Garnish with fresh cranberries, additional orange zest, or white chocolate shavings if desired.
Notes
- Room Temperature Ingredients: Ensure that the butter, eggs, and sour cream (or Greek yogurt) are at room temperature before beginning. This helps in achieving a smooth batter and even baking.
- Chopping Cranberries: If using fresh or frozen cranberries, chop them into smaller pieces to ensure even distribution throughout the cupcakes.
- Melting White Chocolate: Melt the white chocolate chips gently using a double boiler or in the microwave in short intervals, stirring frequently to prevent scorching.
- Storage: Store the frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving.