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 together the softened butter and granulated sugar until light and fluffy.
   • Add the eggs one at a time, beating well after each addition. Stir in the orange zest and orange juice.
   • Mix in the sour cream until smooth.
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   • Gently fold in the chopped cranberries and white chocolate chips (if using), making sure not to overmix.
   • 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. 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 and creamy.
   • 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, beating until smooth. If the frosting is too thick, add more heavy cream to reach your desired consistency.
3. Frost the Cupcakes:
   • Once the cupcakes have completely cooled, pipe or spread a generous amount of the white chocolate frosting on top of each cupcake.
   • Garnish with extra fresh cranberries or a sprinkle of orange zest for a festive touch.

Pro Tips:

• Cranberries: If using frozen cranberries, be sure to chop them before adding to the batter. Toss them in a little flour to prevent them from sinking to the bottom of the cupcakes during baking.
• White Chocolate Flavor: For a stronger white chocolate flavor in the cupcakes, you can fold in more white chocolate chips into 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 for the best texture.

These Cranberry Orange White Chocolate Cupcakes are a festive and delicious way to celebrate the season. Their tangy-sweet flavor combination is sure to please, and the white chocolate frosting adds the perfect creamy finish. What kind of decorations would you love to add to these cupcakes? 🍫🍊