Cranberry Orange White Chocolate Cupcakes

Why You’ll Love This Recipe

• Festive and Flavorful: Perfectly combines the tartness of cranberries, the citrusy zing of orange, and the creamy sweetness of white chocolate.
• Moist and Tender: The soft cupcake base ensures every bite melts in your mouth.
• Simple Frosting: A quick yet decadent frosting that complements the cupcakes beautifully.
• Versatile: Easily adaptable with different toppings or add-ins to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cupcakes:

• all-purpose flour
• baking powder
• salt
• unsalted butter, softened
• granulated sugar
• large eggs
• zest of 1 orange
• fresh orange juice
• milk
• white chocolate chips
• dried cranberries

Frosting:

• unsalted butter, softened
• powdered sugar
• orange juice
• melted white chocolate

Directions

1. Preheat the oven to 350°F (175°C) and line a cupcake tray with paper liners.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate large bowl, beat the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the orange zest and fresh orange juice.
5. Gradually add the dry ingredients and milk, alternating and starting and ending with the dry mixture. Mix until just combined.
6. Gently fold in the white chocolate chips and dried cranberries.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
8. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
9. For the frosting, beat the softened butter, powdered sugar, orange juice, and melted white chocolate until smooth and creamy.
10. Spread or pipe the frosting onto the cooled cupcakes. Garnish with additional dried cranberries or white chocolate shavings, if desired.

Servings and Timing

• Servings: 12 cupcakes
• Prep Time: 20 minutes
• Cook Time: 18–20 minutes
• Total Time: 40–45 minutes

Variations

• Dark Chocolate Twist: Substitute white chocolate with dark chocolate for a richer flavor.
• Zesty Lime Option: Replace orange zest and juice with lime for a refreshing twist.
• Nutty Addition: Add chopped walnuts or almonds for a crunchy texture.
• Fresh Fruit: Use fresh cranberries instead of dried for a juicy burst.

Storage/Reheating

• Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: Freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw overnight in the refrigerator and frost before serving.
• Reheating: Enjoy at room temperature or microwave for 10–15 seconds to bring back some warmth.

FAQs

1. Can I use fresh cranberries instead of dried?

Yes, but chop them into smaller pieces to ensure even distribution and avoid overly tart bites.

2. Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

3. What’s the best way to melt white chocolate?

Use a double boiler or microwave in 20-second intervals, stirring until smooth.

4. Can I make the frosting ahead of time?

Yes, store the frosting in the fridge for up to 3 days. Let it come to room temperature and re-whip before using.

5. How do I prevent the cupcakes from being too dense?

Ensure the butter and sugar are creamed until light and fluffy, and avoid overmixing the batter.

6. Can I omit the white chocolate chips?

Yes, the cupcakes will still be delicious without them, though slightly less sweet.

7. What can I use instead of orange juice?

Lemon juice or even cranberry juice can work as substitutes.

8. Can I use store-bought frosting?

Yes, though homemade frosting offers a fresher, richer flavor.

9. What piping tip works best for frosting?

A large star tip like Wilton 1M creates beautiful swirls.

10. Can I make this recipe as a cake?

Absolutely! Pour the batter into an 8-inch round cake pan and bake for 25–30 minutes.

Conclusion

Cranberry Orange White Chocolate Cupcakes bring the best of holiday flavors into every bite. Whether you’re serving them at a festive gathering or enjoying a quiet baking day, these cupcakes are sure to impress. Try them today and savor the blend of tangy, sweet, and creamy goodness!

Cranberry Orange White Chocolate Cupcakes

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• Author: Isabella
• Total Time: 40–45 minutes
• Yield: 12 cupcakes
• Diet: Vegetarian

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Description

Indulge in the perfect holiday treat with Cranberry Orange White Chocolate Cupcakes. These cupcakes combine the tangy zest of orange, the sweetness of white chocolate, and the tart chewiness of dried cranberries, topped with a decadent white chocolate orange frosting. Perfect for festive gatherings or any sweet occasion!

 

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Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• Zest of 1 orange
• ¼ cup fresh orange juice
• ¼ cup milk
• ½ cup white chocolate chips
• ½ cup dried cranberries

For the Frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp fresh orange juice
• ⅓ cup melted white chocolate

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Instructions

1. Preheat oven to 350°F (175°C). Line a cupcake tray with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat softened butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each. Stir in orange zest and orange juice.
5. Alternately add the dry ingredients and milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold in white chocolate chips and dried cranberries.
7. Divide batter evenly among cupcake liners, filling each about ⅔ full.
8. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
9. For the frosting, beat softened butter, powdered sugar, orange juice, and melted white chocolate until smooth.
10. Spread or pipe frosting onto cooled cupcakes. Garnish with additional dried cranberries or white chocolate shavings, if desired.

Notes

• Ensure butter is fully softened for a smooth batter and frosting.
• Avoid overmixing the batter to keep cupcakes light and fluffy.
• Melt white chocolate gently to prevent burning.

• Prep Time: 20 minutes
• Cook Time: 18–20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American