Cranberry Orange White Chocolate Cupcakes are a delightful and surprisingly simple way to bring festive cheer to any occasion, offering a burst of seasonal flavor that’s perfect for a cozy afternoon treat or a celebratory dessert. This recipe breaks down the process, making it accessible even for beginner bakers.
Key Ingredients for Cranberry Orange White Chocolate Cupcakes
For the Cupcakes:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (from about 1 large orange)
- 1 cup buttermilk
- ¾ cup fresh or frozen cranberries, roughly chopped
- ½ cup white chocolate chips (plus more for garnish, optional)
For the White Chocolate Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- ½ teaspoon orange zest
- 4 cups powdered sugar, sifted
- ¼ cup melted white chocolate, cooled slightly
How to Make Cranberry Orange White Chocolate Cupcakes
Whip up a batch of these Cranberry Orange White Chocolate Cupcakes in under an hour, from start to finish! These cupcakes are incredibly moist and tender, thanks to the buttermilk and butter, and they are bursting with delightful holiday flavors. The combination of tart cranberries, bright orange zest, and sweet white chocolate creates a symphony of tastes that’s truly satisfying.
Step-by-Step Instructions
Preheat Oven and Prepare Muffin Tins: Preheat your oven to 350°F (175°C). Line muffin tins with cupcake liners, or grease and flour them thoroughly if you don’t have liners. This ensures your cupcakes won’t stick.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside. This step ensures that the leavening agents are evenly distributed, leading to well-risen cupcakes.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes. This is a crucial step for creating a tender crumb.
Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest. The orange zest will infuse the batter with a bright, citrusy aroma.
Incorporate Dry and Wet Ingredients Alternately: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can lead to tough cupcakes.
Fold in Cranberries and White Chocolate: Gently fold in the chopped cranberries and white chocolate chips until they are evenly distributed throughout the batter. If using frozen cranberries, no need to thaw them first.
Fill Cupcake Liners: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This allows room for the cupcakes to rise without overflowing.
Bake the Cupcakes: Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. The baking time will vary slightly depending on your oven.
Cool the Cupcakes: Let the cupcakes cool in the muffin tins for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking when you remove them.
Prepare the White Chocolate Cream Cheese Frosting: While the cupcakes are cooling, make the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Beat in the vanilla extract and orange zest.
Add White Chocolate and Powdered Sugar: Gradually add the sifted powdered sugar, mixing on low speed until combined. Then, add the cooled melted white chocolate and mix until smooth and well incorporated. You should have a luscious, spreadable frosting.
Frost the Cupcakes: Once the cupcakes are completely cool, generously frost them with the white chocolate cream cheese frosting. You can use a piping bag for a decorative touch or simply spread it with an offset spatula.
Garnish (Optional): For an extra festive touch, sprinkle a few extra white chocolate chips or a touch of orange zest on top of the frosting.
Why You’ll Love This Cranberry Orange White Chocolate Cupcakes
You will absolutely adore these Cranberry Orange White Chocolate Cupcakes for their perfect balance of comforting flavors and festive charm. The star of the show is the delightful interplay between the tart, juicy cranberries and the sweet, creamy white chocolate, all uplifted by the bright zest of fresh orange – a true taste of the holidays in every bite. Plus, making these at home is incredibly budget-friendly compared to store-bought treats, allowing you to enjoy a gourmet dessert without breaking the bank.
Unlike many simple vanilla or chocolate cupcakes, these offer a complex yet harmonious flavor profile that feels truly special. The moistness from the buttermilk and the rich cream cheese frosting make them incredibly satisfying. If you’re looking for a show-stopping dessert that’s surprisingly easy to whip up, these Cranberry Orange White Chocolate Cupcakes are your answer. Give them a try for your next gathering or just as a delightful treat for yourself!
Storing and Reheating Tips
- Storing at Room Temperature: Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. Frosted cupcakes are best stored in the refrigerator due to the cream cheese frosting.
- Storing in the Refrigerator: Store frosted cupcakes in an airtight container in the refrigerator for up to 4-5 days. For optimal taste, let them come to room temperature for about 30 minutes before serving.
- Freezing Cupcakes:
- Unfrosted Cupcakes: Allow unfrosted cupcakes to cool completely. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator and then bring to room temperature before frosting.
- Frosted Cupcakes: It’s generally not recommended to freeze frosted cupcakes as the frosting can become grainy or weep upon thawing. If you must freeze them, freeze them unfrosted and thaw before frosting.
- Reheating: These cupcakes are best enjoyed at room temperature. If they have been refrigerated, simply take them out about 30 minutes before serving to allow them to soften.
Final Thoughts
These Cranberry Orange White Chocolate Cupcakes are a celebration of flavor and ease, perfect for adding a touch of homemade joy to any moment. Gather your ingredients, follow these simple steps, and delight in the delicious results – you won’t be disappointed!
Cranberry Orange White Chocolate Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line muffin tins with cupcake liners, or grease and flour them thoroughly if you don’t have liners. This ensures your cupcakes won’t stick.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside. This step ensures that the leavening agents are evenly distributed, leading to well-risen cupcakes.2.5 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes. This is a crucial step for creating a tender crumb.1 cup unsalted butter, softened, 1.75 cups granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest. The orange zest will infuse the batter with a bright, citrusy aroma.2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon orange zest
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can lead to tough cupcakes.2.5 cups all-purpose flour, 1 teaspoon baking soda, 0.5 teaspoon salt, 1 cup buttermilk
- Gently fold in the chopped cranberries and white chocolate chips until they are evenly distributed throughout the batter. If using frozen cranberries, no need to thaw them first.0.75 cup fresh or frozen cranberries, roughly chopped, 0.5 cup white chocolate chips
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This allows room for the cupcakes to rise without overflowing.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean. The baking time will vary slightly depending on your oven.
- Let the cupcakes cool in the muffin tins for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking when you remove them.
- While the cupcakes are cooling, make the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Beat in the vanilla extract and orange zest.8 ounces cream cheese, softened, 0.5 cup unsalted butter, softened, 1 teaspoon vanilla extract, 0.5 teaspoon orange zest
- Gradually add the sifted powdered sugar, mixing on low speed until combined. Then, add the cooled melted white chocolate and mix until smooth and well incorporated. You should have a luscious, spreadable frosting.4 cups powdered sugar, sifted, 0.25 cup melted white chocolate, cooled slightly
- Once the cupcakes are completely cool, generously frost them with the white chocolate cream cheese frosting. You can use a piping bag for a decorative touch or simply spread it with an offset spatula.
- For an extra festive touch, sprinkle a few extra white chocolate chips or a touch of orange zest on top of the frosting.0.5 cup white chocolate chips, 1 teaspoon orange zest