Cranberry Orange White Chocolate Cupcakes Recipe

Here’s a delicious and festive recipe for Cranberry Orange White Chocolate Cupcakes — a perfect combination of tangy cranberry, fresh orange, and creamy white chocolate in a light and fluffy cupcake. These make an excellent holiday treat or a refreshing dessert for any occasion!

Cranberry Orange White Chocolate Cupcakes Recipe

Ingredients:

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream (or Greek yogurt for a lighter option)
• 1/4 cup fresh orange juice
• Zest of 1 orange
• 1 cup fresh cranberries, chopped or whole (you can also use dried cranberries)
• 1/2 cup white chocolate chips (or chopped white chocolate)

For the White Chocolate Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/2 cup white chocolate chips
• 2 tbsp heavy cream (or milk)
• 1 tsp vanilla extract
• A pinch of salt

For Decoration (optional):

• Fresh cranberries
• Orange zest or slices
• White chocolate shavings or curls

Instructions:

1. Make 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, baking soda, and salt. Set aside.
• In a large bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes).
• Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
• Add the sour cream, orange juice, and orange zest, and mix until smooth.
• Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
• Gently fold in the cranberries and white chocolate chips.
• Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
• Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
• Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

2. Make the White Chocolate Frosting:

• In a small microwave-safe bowl, melt the white chocolate chips in the microwave in 30-second intervals, stirring between each interval until smooth. Let it cool slightly.
• In a large bowl, beat the softened butter with an electric mixer until smooth and creamy.
• Gradually add the powdered sugar, one cup at a time, mixing until smooth and fluffy.
• Add the melted white chocolate, heavy cream, vanilla extract, and a pinch of salt. Continue beating until the frosting is light and creamy. If the frosting is too thick, add a little more cream; if too thin, add more powdered sugar.

3. Frost the Cupcakes:

• Once the cupcakes have completely cooled, frost them generously with the white chocolate frosting using a spatula or a piping bag with your favorite tip.
• Decorate with fresh cranberries, a sprinkle of orange zest, or orange slices for a festive touch. You can also add white chocolate shavings or curls on top.

4. Serve:

• Enjoy these delightful Cranberry Orange White Chocolate Cupcakes as a perfect holiday treat or special dessert!

Tips:

• If you want to make these cupcakes ahead of time, you can freeze the unfrosted cupcakes for up to 2-3 months. Just thaw them before frosting.
• You can also use dried cranberries if fresh ones are not available, but fresh cranberries give a nice burst of flavor.
• For extra orange flavor, add a tablespoon of orange zest to the frosting as well.

These Cranberry Orange White Chocolate Cupcakes bring together the perfect balance of tangy, sweet, and creamy flavors — ideal for any festive occasion!