CRANBERRY ORANGE WHITE CHOCOLATE CUPCAKES
These Cranberry Orange White Chocolate Cupcakes are bursting with citrusy zest, juicy cranberries, and sweet white chocolate. Perfect for holiday gatherings or winter baking, each bite is soft, festive, and beautifully balanced with fruity and creamy flavours.
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 orange
- ½ cup orange juice fresh preferred
- ½ cup dried cranberries chopped or fresh cranberries (halved)
- ½ cup white chocolate chips
For the Frosting:
- 1 cup unsalted butter softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons orange juice
- Zest of ½ orange optional
For Decoration (Optional):
- White chocolate shavings
- Sugared cranberries
- Orange zest curls
Instructions
Preheat the Oven:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Prepare the Batter:
- In a large bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time, then add vanilla and orange zest. Mix in the orange juice. Slowly stir in the dry ingredients until just combined. Fold in cranberries and white chocolate chips.
Bake:
- Divide batter evenly into the liners. Bake for 18–22 minutes or until a toothpick inserted in the centre comes out clean. Cool completely before frosting.
Make the Frosting:
- Beat butter until light. Gradually add powdered sugar, orange juice, and vanilla until smooth and spreadable. Mix in orange zest if using.
Decorate:
- Frost cooled cupcakes with orange buttercream. Garnish with white chocolate shavings, sugared cranberries, or zest curls as desired.
Notes
Make Ahead:
Cupcakes can be baked one day in advance. Store unfrosted in an airtight container. Frost before serving. Customizing the Flavor:
Add a dash of cinnamon for warmth or substitute lemon zest and juice for a citrus twist. Serving Suggestions:
Serve these at winter brunches, Christmas gatherings, or as part of a dessert table with tea or mulled wine. Allergy-Friendly Options:
Use dairy-free butter and white chocolate alternatives for a vegan version. Check cranberries for added allergens. Storage Tips:
Store frosted cupcakes in the refrigerator for up to 3 days. Bring to room temperature before serving for best taste and texture.
Cupcakes can be baked one day in advance. Store unfrosted in an airtight container. Frost before serving. Customizing the Flavor:
Add a dash of cinnamon for warmth or substitute lemon zest and juice for a citrus twist. Serving Suggestions:
Serve these at winter brunches, Christmas gatherings, or as part of a dessert table with tea or mulled wine. Allergy-Friendly Options:
Use dairy-free butter and white chocolate alternatives for a vegan version. Check cranberries for added allergens. Storage Tips:
Store frosted cupcakes in the refrigerator for up to 3 days. Bring to room temperature before serving for best taste and texture.