Cranberry Orange White Chocolate Cupcakes Recipe

Here’s a delightful recipe for Cranberry Orange White Chocolate Cupcakes a perfect blend of tart cranberries, zesty orange, and creamy white chocolate. These festive cupcakes are moist, flavorful, and beautifully colorful, making them ideal for holiday celebrations!

Cranberry Orange White Chocolate Cupcakes Recipe

Ingredients:

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 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 tbsp orange zest (about 1 orange)
• 1/2 cup fresh orange juice
• 1/2 cup sour cream
• 1/2 cup fresh or frozen cranberries (roughly chopped)
• 1/2 cup white chocolate chips

For the White Chocolate Buttercream Frosting:

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/4 cup white chocolate chips, melted
• 1 tsp vanilla extract
• 2-3 tbsp heavy cream (or milk, for desired consistency)
• Orange zest (for garnish, optional)
• Fresh cranberries (for garnish, optional)

Instructions:

1. 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, baking soda, and salt. Set aside.
• In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes) using an electric mixer.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
• Add the orange juice and sour cream, mixing until just combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Be careful not to overmix.
• Gently fold in the chopped cranberries and white chocolate chips.
• Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
• Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

2. Make the White Chocolate Buttercream Frosting:

• In a medium bowl, beat the softened butter until smooth.
• Gradually add the powdered sugar, beating until fluffy.
• Mix in the melted white chocolate and vanilla extract.
• Add the heavy cream (or milk), one tablespoon at a time, until the frosting reaches your desired consistency. Beat for another minute until light and creamy.
• If needed, add more powdered sugar to thicken or more cream to loosen up the frosting.

3. Frost the Cupcakes:

• Once the cupcakes are completely cooled, frost each one generously with the white chocolate buttercream using a piping bag or a spatula.
• Garnish with orange zest and fresh cranberries for a festive touch.

4. Serve and Enjoy:

• Serve your Cranberry Orange White Chocolate Cupcakes at your next holiday gathering or as a delicious treat for yourself!

Tips:

• If you prefer a sweeter frosting, you can add a little more powdered sugar to the buttercream to balance the tartness of the cranberries.
• To make the cupcakes even more festive, you can drizzle extra melted white chocolate over the frosted cupcakes for a pretty finishing touch.
• For a more intense orange flavor, you can add a bit of orange extract to both the cupcake batter and the frosting.

These Cranberry Orange White Chocolate Cupcakes are bursting with holiday flavors and will brighten up any festive occasion!