Sarah Mitchell
If you’re searching for the perfect festive dessert that’s as beautiful as it is delicious, these Cranberry Orange White Chocolate Cupcakes are exactly what you need. Bursting with tart cranberries, the refreshing zest of orange, and the creamy sweetness of white chocolate, they’re a holiday favorite in my kitchen. Whether you’re hosting a holiday party or just want a cheerful baking project, these cupcakes are sure to impress.
Ingredients You’ll Need
1. All-purpose flour – 1 ½ cups
The backbone of the cupcake, this ensures the perfect structure. Sift it to avoid clumps.
2. Granulated sugar – ¾ cup
This sweetens the cupcakes while allowing the cranberry and orange to shine.
3. Baking powder – 1 ½ teaspoons
It gives the cupcakes that light, fluffy texture we all love.
4. Salt – ¼ teaspoon
A pinch of salt enhances all the other flavors.
5. Fresh cranberries – 1 cup
The star of the show! Chop them in half to ensure they blend evenly into the batter.
6. Orange zest – 1 tablespoon
This adds a refreshing citrus kick. Use a microplane for the finest zest.
7. Unsalted butter – ½ cup, softened
Keeps the cupcakes rich and moist. Make sure it’s at room temperature for easier creaming.
8. Eggs – 2 large
They bind everything together while adding a slight richness. Let them warm to room temperature.
9. Milk – ½ cup
Adds moisture. Whole milk works best, but you can use any milk you prefer.
10. White chocolate chips – ½ cup
Melted and folded into the batter for a luxurious sweetness.
11. Vanilla extract – 1 teaspoon
Enhances the flavors of orange and cranberry.
12. Heavy whipping cream – 1 cup (for the frosting)
Whip it up to create a light and creamy topping.
13. Powdered sugar – ½ cup (for the frosting)
Sweetens the frosting just enough without overpowering.
14. Peppermint candies – crushed (optional garnish)
For a holiday twist and a pop of color!
How to Make Cranberry Orange White Chocolate Cupcakes
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This step ensures you’re ready to bake as soon as the batter is done.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes.
Step 3: Add Wet Ingredients
Add the eggs one at a time, mixing well after each addition. Stir in the milk, orange zest, and vanilla extract until everything is combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until incorporated.
Step 5: Fold in Cranberries and Chocolate
Gently fold in the chopped cranberries and melted white chocolate chips. Be careful not to overmix.
Step 6: Fill the Liners
Spoon the batter into the cupcake liners, filling each about ¾ full.
Step 7: Bake
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
Step 8: Make the Frosting
Whip the heavy cream and powdered sugar together until stiff peaks form. Pipe or spread the frosting onto the cooled cupcakes.
Step 9: Garnish
Top each cupcake with extra cranberries and crushed peppermint candies for a festive finish.
Equipment Needed
- Muffin tin
- Cupcake liners
- Mixing bowls (2)
- Hand or stand mixer
- Whisk
- Spatula
- Microplane (for zesting)
- Piping bag (optional, for frosting)
Frequently Asked Questions
Can I use dried cranberries instead of fresh ones?
Yes, but fresh cranberries provide the tartness that balances the sweetness. If using dried, soak them in hot water for a few minutes to rehydrate.
Can I make these cupcakes ahead of time?
Absolutely! Bake the cupcakes a day in advance, but frost them right before serving to keep the topping fresh.
What’s the best way to melt white chocolate?
Melt it slowly in a microwave-safe bowl in 20-second intervals, stirring after each interval to avoid burning.
Can I substitute the orange zest with orange extract?
Yes, but fresh zest has a more vibrant flavor. If using extract, start with ½ teaspoon and adjust to taste.
How do I store these cupcakes?
Store them in an airtight container in the fridge for up to three days. Bring them to room temperature before serving.
Can I make a vegan version of this recipe?
You can try using a plant-based butter, milk alternative, and flax eggs. Use coconut cream for the frosting.
How do I crush peppermint candies easily?
Place them in a sealed plastic bag and crush them with a rolling pin for an easy garnish.
Conclusion
I hope you loved making (and eating!) these Cranberry Orange White Chocolate Cupcakes as much as I do. They’re a delightful combination of sweet and tart, with a festive flair that’s perfect for the holidays. Don’t forget to share this recipe with your friends on Facebook using the share buttons below, or save it on Pinterest for later. Happy baking!
