Cranberry Orange White Chocolate Cupcakes

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.
   • In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
   • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, orange zest, and orange juice.
   • Add the sour cream and mix until smooth.
   • Gradually add the dry ingredients to the wet mixture, mixing just until combined.
   • Gently fold in the cranberries and white chocolate chips (if using). Be careful not to overmix to keep the cupcakes light.
   • 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 of a cupcake comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
2. Make the White Chocolate Frosting:
   • Melt the white chocolate in a heatproof bowl over a double boiler or in the microwave, stirring every 20-30 seconds until smooth. Allow it to cool slightly.
   • In a large mixing bowl, beat the softened butter until smooth.
   • Gradually add the powdered sugar, mixing until light and fluffy.
   • Slowly drizzle in the melted white chocolate and continue to beat until well incorporated.
   • Add the vanilla extract and 1 tablespoon of heavy cream. Beat until smooth. If the frosting is too thick, add more heavy cream to reach your desired consistency.
3. Frost the Cupcakes:
   • Once the cupcakes are completely cooled, pipe or spread a generous amount of white chocolate frosting on top of each cupcake.
   • Garnish with extra fresh cranberries, a little orange zest, or a sprinkle of white chocolate shavings for an added festive touch.

Pro Tips:

• Cranberries: If using fresh cranberries, you can toss them in a little flour before folding them into the batter to prevent them from sinking to the bottom during baking.
• White Chocolate Flavor: For a stronger white chocolate flavor in the cupcakes, you can fold in more white chocolate chips to the batter.
• Storage: These cupcakes can be stored in an airtight container at room temperature for 2-3 days, or refrigerated for up to a week. Let them come to room temperature before serving.

These Cranberry Orange White Chocolate Cupcakes are the perfect festive treat, combining the bright flavors of orange and cranberry with the creamy sweetness of white chocolate. They’re sure to be a hit at any holiday gathering or as a special treat for yourself! Would you like to experiment with any other flavors or toppings for these cupcakes? 🍊🍫