Cranberry 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
Scale
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:Â 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:Â If using fresh or frozen cranberries, chop them into smaller pieces to ensure even distribution throughout the cupcakes.
- Melting White Chocolate:Â Melt the white chocolate chips gently using a double boiler or in the microwave in short intervals, stirring frequently to prevent scorching.
- Storage:Â 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.