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Cranberry Orange White Chocolate Cupcakes

These moist cupcakes blend fresh orange juice, tart cranberries, and rich white chocolate for a delightful dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Cupcake Base
  • 1.5 cups all-purpose flour Provides the perfect structure.
  • 1 tsp baking powder Ensures a light and airy texture.
  • 0.5 tsp baking soda Aids in leavening.
  • 0.25 tsp salt Balances sweetness.
  • 0.5 cups unsalted butter, softened Creates richness.
  • 0.75 cups sugar Sweetens the batter.
  • 2 pieces eggs Acts as a binding agent.
  • 1 tsp vanilla extract Infuses flavor.
  • 0.5 cups fresh orange juice Adds citrus zing.
  • 1 tbsp orange zest Intensifies orange flavor.
  • 0.5 cups buttermilk Adds moisture.
  • 0.75 cups dried cranberries Provides tartness.
  • 0.5 cups white chocolate chips Melts into gooey pockets.
Frosting
  • 0.5 cups unsalted butter, softened Base of the frosting.
  • 2 cups powdered sugar Sweetens the frosting.
  • 0.5 cups melted white chocolate Adds richness.
  • 2 tbsp heavy cream Adds creaminess.
  • 0.5 tsp vanilla extract Enhances flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, beat the softened butter and sugar together until fluffy and pale.
  4. Add the eggs one at a time, mixing well after each. Pour in the vanilla extract.
  5. Mix in the orange juice and zest, then alternate adding the dry ingredients and buttermilk until smooth.
  6. Fold in dried cranberries and white chocolate chips carefully.
  7. Divide the batter into the lined muffin tin, filling each about two-thirds full.
Baking
  1. Bake in the preheated oven for about 18-20 minutes or until a toothpick comes out clean.
  2. Let the cupcakes cool completely on a wire rack.
Frosting
  1. Beat softened butter until smooth, then gradually add powdered sugar, melted white chocolate, cream, and vanilla until fluffy.
  2. Pipe frosting onto the cooled cupcakes and garnish with extra cranberries or white chocolate drizzle.

Notes

Store in an airtight container at room temperature for up to 3 days. Unfrosted cupcakes can be frozen for up to 2 months.