Cranberry Orange White Chocolate Cupcakes

Cranberry Orange White Chocolate Cupcakes


Cranberry Orange White Chocolate Cupcakes are a delightful treat that combine fresh, vibrant flavors with a hint of sweetness. These cupcakes are perfect for any occasion, whether it’s a festive gathering, a birthday party, or just a cozy day at home. With their soft texture and delicious frostings, they are sure to be a hit with anyone who tries them!

Why Make This Recipe

There are several reasons to make Cranberry Orange White Chocolate Cupcakes. First, they are packed with flavors that brighten up your day. The tartness of cranberries perfectly complements the sweet richness of white chocolate, while the fresh orange juice adds a refreshing zing. Second, they are easy to make with simple ingredients you may already have in your kitchen. Lastly, they look beautiful and make any dessert table shine!

How to Make Cranberry Orange White Chocolate Cupcakes

Ingredients

  • 1 1⁄2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1⁄2 teaspoon baking powder
  • 1⁄4 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1⁄2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 1⁄2 cup fresh orange juice
  • 1⁄2 cup milk
  • 1⁄2 cup dried cranberries, chopped if large
  • 1⁄2 cup white chocolate chips

For the Frosting:

  • 1⁄2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 2 tablespoons fresh orange juice
  • 1⁄2 cup white chocolate chips, melted

Directions

  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, sugar, baking powder, baking soda, and salt. In a large bowl, beat the butter until creamy. Add the eggs one at a time, beating well after each addition. Mix in vanilla extract and orange zest.

  2. Gradually add the dry ingredients into the wet mixture, alternating with orange juice and milk. Stir until just combined. Gently fold in the dried cranberries and white chocolate chips.

  3. Spoon the batter evenly into the cupcake liners and bake for 18–22 minutes. Once baked, cool completely on a wire rack.

  4. Make the Frosting: Beat the softened butter in a medium bowl until smooth. Gradually add powdered sugar, vanilla extract, and orange zest. Mix in the orange juice until smooth. Fold in the melted white chocolate chips.

  5. Once the cupcakes are cool, frost each one using a piping bag. Optionally, garnish with a cranberry or a little orange zest on top.

How to Serve Cranberry Orange White Chocolate Cupcakes

These cupcakes can be served as a delightful dessert or a sweet snack. They are perfect for sharing and can be arranged beautifully on a platter. Consider pairing them with a hot cup of tea or coffee for a cozy treat.

How to Store Cranberry Orange White Chocolate Cupcakes

To keep your cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they can be stored in the refrigerator for up to a week. For best results, allow them to come to room temperature before serving.

Tips to Make Cranberry Orange White Chocolate Cupcakes

  • Make sure your butter is softened to room temperature for easy mixing.
  • Do not overmix once you add the dry ingredients, as this can make the cupcakes dense.
  • For a more pronounced orange flavor, add a bit more orange zest to both the cupcake batter and frosting.

Variation

You can switch out cranberries for raisins or dried cherries if you prefer a different fruit flavor. Additionally, you can experiment with adding nuts like walnuts or pecans for extra texture.

FAQs

1. Can I use fresh cranberries instead of dried?
Yes, you can use fresh cranberries, but you may want to increase the sugar as fresh cranberries are tart.

2. Can I freeze these cupcakes?
Yes, you can freeze un-frosted cupcakes for up to 2 months. Thaw them in the refrigerator before frosting and serving.

3. How can I make these cupcakes gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum for proper texture.

Enjoy your baking, and treat yourself and your loved ones to these delightful Cranberry Orange White Chocolate Cupcakes!

Print
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Cranberry Orange White Chocolate Cupcakes


  • Author: olivia
  • Total Time: 42 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A delightful treat that blends fresh cranberries, vibrant orange flavors, and creamy white chocolate, perfect for any occasion.


Ingredients

Scale
  • 1 1⁄2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1⁄2 teaspoon baking powder
  • 1⁄4 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1⁄2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 1⁄2 cup fresh orange juice
  • 1⁄2 cup milk
  • 1⁄2 cup dried cranberries, chopped if large
  • 1⁄2 cup white chocolate chips
  • 1⁄2 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 2 tablespoons fresh orange juice
  • 1⁄2 cup white chocolate chips, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a large bowl, beat the butter until creamy. Add the eggs one at a time, beating well after each addition. Mix in vanilla extract and orange zest.
  4. Gradually add the dry ingredients into the wet mixture, alternating with orange juice and milk. Stir until just combined.
  5. Gently fold in the dried cranberries and white chocolate chips.
  6. Spoon the batter evenly into the cupcake liners and bake for 18–22 minutes. Once baked, cool completely on a wire rack.
  7. For the frosting, beat the softened butter in a medium bowl until smooth. Gradually add powdered sugar, vanilla extract, and orange zest. Mix in the orange juice until smooth and fold in the melted white chocolate chips.
  8. Once the cupcakes are cool, frost each one using a piping bag. Optionally, garnish with a cranberry or a little orange zest on top.

Notes

Store cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For best flavor, serve at room temperature.

  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cupcake
  • Calories: 300
  • Sugar: 28g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: cupcakes, cranberry, orange, white chocolate, dessert

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