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
Notes
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. 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. 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. 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. 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.
