The holiday season calls for something extra special, and what could be more delightful than the zesty tang of orange paired with sweet cranberries and creamy white chocolate? Cranberry Orange White Chocolate Cupcakes are the perfect blend of festive flavors, ideal for holiday parties, cozy evenings by the fire, or simply satisfying your sweet tooth.
These cupcakes are a harmonious mix of tart, sweet, and creamy, with the orange zest adding brightness, cranberries providing a juicy punch, and white chocolate delivering that irresistible richness. Let’s walk through how you can whip up these indulgent treats in your kitchen.
Why You’ll Love This Recipe
1. Bright & Festive Flavors: The combination of orange zest and cranberries is classic, adding a cheerful, tangy note to the cupcakes.
2. Rich & Creamy Frosting: The cream cheese frosting, enhanced with white chocolate, is silky smooth and perfectly sweetened.
3. Simple & Elegant: Despite their sophisticated taste, these cupcakes are surprisingly easy to make.
4. Versatile: Perfect for celebrations, gifting, or simply treating yourself!
Ingredients You’ll Need
For the Cupcakes:
• Dry Ingredients: All-purpose flour, baking powder, baking soda, and a pinch of salt.
• Wet Ingredients: Softened butter, granulated sugar, eggs, buttermilk, and vanilla extract.
• Flavor Boosters: Orange zest for brightness, cranberries for tartness, and white chocolate chips for a creamy bite.
For the Frosting:
• A rich mix of butter, cream cheese, powdered sugar, vanilla extract, orange zest, and melted white chocolate.
Step-by-Step Instructions
Cupcake Preparation:
1. Preheat & Prep: Heat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter & Sugar: Beat butter and sugar until fluffy. This step ensures your cupcakes will be light and airy.
4. Mix Wet Ingredients: Add eggs one at a time, followed by vanilla extract and orange zest.
5. Combine Wet & Dry: Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Stir until just combined—don’t overmix!
6. Fold & Fill: Gently fold in the cranberries and white chocolate chips. Divide the batter evenly among the cupcake liners.
7. Bake: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
Frosting Magic:
1. Cream the Base: Beat the butter and cream cheese together until smooth.
2. Sweeten Up: Gradually add powdered sugar until you reach your desired sweetness and consistency.
3. Flavor Infusion: Mix in vanilla, orange zest, and melted white chocolate.
Assembling the Cupcakes
Once the cupcakes are completely cool, it’s time to bring them to life:
1. Pipe or spread the frosting generously on top.
2. Garnish with fresh cranberries, a sprinkle of orange zest, or holiday-themed decorations for an extra festive touch.
Pro Tips for Perfect Cupcakes
• Room Temperature Ingredients: Make sure your butter, eggs, and cream cheese are at room temperature for a smoother batter and frosting.
• Fold Gently: When adding cranberries and white chocolate chips, fold them in carefully to avoid overmixing the batter.
• Customize: Use fresh cranberries for a more tart flavor, or dried cranberries for a sweeter profile.
Why These Cupcakes Are Perfect for the Holidays
Cranberry Orange White Chocolate Cupcakes are the epitome of holiday cheer. Their vibrant flavors and luxurious frosting make them stand out on any dessert table. Plus, they’re versatile—dress them up with sparkling sugar or keep them simple for a cozy treat with tea or coffee.
Ready to Bake?
These cupcakes are sure to become a family favorite, bringing warmth and joy to any occasion. Whether you’re a seasoned baker or just getting started, this recipe is approachable and absolutely delicious. Give it a try and watch these Cranberry Orange White Chocolate Cupcakes become the star of your holiday season!
Happy baking!
Cranberry Orange White Chocolate Cupcakes
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- Zest of 1 orange
- 1/2 cup chopped dried or fresh cranberries
- 1/2 cup white chocolate chips
For the Frosting:
- 1/2 cup unsalted butter softened
- 1/2 cup cream cheese softened
- 2 –3 cups powdered sugar
- 1 tsp vanilla extract
- Zest of 1/2 orange
- 1/2 cup melted white chocolate
Instructions
For the Cupcakes:
- Preheat your oven to 350°F (175°C) and 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 the butter and sugar until light and fluffy (about 3–4 minutes).
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
- Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Gently fold in the cranberries and white chocolate chips.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
For the Frosting:
- In a medium bowl, beat the butter and cream cheese together until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, until you achieve the desired consistency.
- Mix in the vanilla extract and orange zest.
- Fold in the melted white chocolate until fully incorporated.
Assembly:
- Once the cupcakes are completely cooled, frost them using a piping bag or a spatula.
- Garnish with fresh cranberries, sprinkles, or decorations of your choice.
