The Sweet Zing: Cranberry Orange White Chocolate Cupcakes Recipe
A delightful cranberry orange white chocolate cupcake that promises pure culinary magic in every bite.
Soft, zesty, and utterly irresistible, these treats blend tangy citrus with sweet creamy notes.
Pulling these beauties from your oven, their golden tops glistening with promise.
Winter gatherings call for something special that sparks conversation and delights taste buds.
Delicate orange zest whispers through rich white chocolate, while cranberries add a vibrant burst of color and flavor.
Seasonal ingredients dance together in a symphony of deliciousness that feels both comforting and elegant.
You’ll want to savor every crumb of these spectacular cupcakes that transform an ordinary afternoon into a memorable moment.
Why Cranberry Orange White Chocolate Cupcakes Taste So Bright
What’s Inside Cranberry Orange White Chocolate Cupcakes
Dry Ingredients:Wet Ingredients:Flavor Add-Ins:How To Make Cranberry Orange White Chocolate Cupcakes Easily
Step 1: Mix Dry Ingredients
Grab a medium mixing bowl and whisk together flour, baking powder, and salt until they’re perfectly blended. Set this powdery mixture aside while you prepare the wet ingredients.
Step 2: Cream Butter and Sugar
In a large bowl, take softened butter and sugar. Beat them together with an electric mixer until the mixture becomes light, fluffy, and looks like a creamy cloud. This process helps create a tender cupcake texture.
Step 3: Add Eggs and Flavors
Crack eggs into the butter-sugar mixture one at a time. Mix thoroughly after each addition. Stir in vanilla extract and freshly grated orange zest, which will infuse the cupcakes with bright, zesty notes.
Step 4: Combine Wet and Dry Ingredients
Gradually blend the dry ingredients into the wet mixture. Alternate adding the flour mixture and a combination of orange juice and milk. Start and end with the dry ingredients. Mix gently to keep the batter smooth and avoid overmixing.
Step 5: Fold in Cranberries
Gently fold fresh or frozen cranberries into the batter. Use a light hand to distribute them evenly without crushing the delicate berries.
Step 6: Prepare for Baking
Step 7: Bake the Cupcakes
Place the muffin tin in the preheated oven. Bake for 18-22 minutes. Check doneness by inserting a toothpick into the center of a cupcake – it should come out clean.
Step 8: Cool the Cupcakes
Remove cupcakes from the oven and let them cool completely on a wire rack. This prevents soggy bottoms and ensures the frosting will set nicely.
Step 9: Whip Up the Frosting
In a large bowl, beat butter until smooth and creamy. Gradually add powdered sugar, mixing until fully incorporated. Pour in melted white chocolate, vanilla extract, and heavy cream. Beat until the frosting becomes light and fluffy.
Step 10: Decorate and Serve
Pipe or spread the white chocolate frosting onto cooled cupcakes. Garnish with:These cupcakes are perfect for holiday gatherings, winter celebrations, or anytime you want a burst of festive flavor!
Tips To Perfect Cranberry Orange White Chocolate Cupcakes
How To Store And Reheat Cranberry Orange White Chocolate Cupcakes
Pairing Ideas For Cranberry Orange White Chocolate Cupcakes
Fun Variations On Cranberry Orange White Chocolate Cupcakes
FAQs For Cranberry Orange White Chocolate Cupcakes
The combination of cranberries and orange creates a delightful burst of tangy-sweet flavor, while the white chocolate frosting adds a rich, creamy finish that makes these cupcakes truly irresistible.
Yes, you can use frozen cranberries. Just make sure to fold them in while still frozen and do not thaw them first, as this will prevent them from bleeding color into the batter.
Use fresh orange zest and freshly squeezed orange juice. The zest contains essential oils that provide a more intense and vibrant orange flavor compared to bottled juice or extract.
Be careful not to overmix the batter and avoid overbaking. Always check your cupcakes a few minutes before the recommended baking time and remove them from the oven as soon as a toothpick comes out clean.
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Cranberry Orange White Chocolate Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 24 1x
Description
Sweet citrus notes dance with creamy white chocolate in these Cranberry Orange White Chocolate Cupcakes, creating a delightful winter dessert. Festive flavors mingle perfectly, promising a crowd-pleasing treat you’ll savor down to the last delectable crumb.
Ingredients
Cupcake Dry Ingredients:
- 1 ½ cups (360 ml) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Cupcake Wet and Flavor Ingredients:
- ½ cup (113 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- ½ cup (120 ml) freshly squeezed orange juice
- ½ cup (120 ml) whole milk
- 1 cup fresh or frozen cranberries, halved
White Chocolate Frosting Ingredients:
- ¾ cup (135 grams) white chocolate chips, melted and slightly cooled
- 1 cup (227 grams) unsalted butter, softened
- 2 ½ cups (300 grams) powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Garnish (Optional):
- Sugared cranberries
- Orange zest or slices
- White chocolate shavings
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with cupcake liners, ensuring even spacing for uniform baking.
- Combine flour, baking powder, and salt in a medium mixing bowl, whisking thoroughly to eliminate any potential clumping and create a homogeneous dry mixture.
- In a separate large bowl, cream butter and sugar until the mixture becomes pale and significantly increases in volume, creating a light, airy texture.
- Incorporate eggs individually, mixing completely after each addition to ensure smooth integration and prevent curdling of the batter.
- Gently fold in vanilla extract and fresh orange zest, distributing the aromatic ingredients evenly throughout the mixture.
- Gradually alternate adding the dry ingredient mixture and the combined orange juice and milk, mixing carefully to maintain the batter’s delicate consistency.
- Fold cranberries into the batter with gentle, minimal strokes to prevent crushing and ensure even distribution.
- Carefully portion the batter into prepared cupcake liners, filling each approximately three-quarters full to allow room for rising during baking.
- Bake in the preheated oven for 18-22 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Remove cupcakes from the oven and allow to cool completely on a wire rack, preventing moisture accumulation that could compromise the texture.
- For the frosting, beat butter until smooth and creamy, creating a perfect base for incorporating additional ingredients.
- Gradually introduce powdered sugar, mixing until fully integrated and achieving a silky, consistent texture.
- Melt white chocolate carefully, then blend into the butter mixture along with vanilla extract and heavy cream.
- Whip the frosting until it becomes light, fluffy, and easily spreadable, adjusting consistency as needed with additional powdered sugar or cream.
- Pipe or spread the prepared frosting generously over the completely cooled cupcakes.
- Embellish with sugared cranberries, delicate orange zest curls, or elegant white chocolate shavings for a sophisticated, festive presentation.
Notes
- Select fresh, plump cranberries for the most vibrant burst of flavor and texture in your cupcakes.
- Grate orange zest carefully to avoid the bitter white pith, focusing only on the bright orange outer layer for maximum citrusy essence.
- Ensure ingredients like butter and eggs are at room temperature to create a smoother, more evenly mixed batter that rises beautifully.
- Fold cranberries gently into the batter to prevent breaking and distribute them evenly without overmixing.
- When melting white chocolate for frosting, use low heat and stir constantly to prevent scorching and maintain a silky smooth consistency.
- For a gluten-free version, substitute all-purpose flour with a reliable gluten-free flour blend and add a pinch of xanthan gum for better texture.
- Create sugared cranberries by coating them in a light syrup and rolling in granulated sugar for a stunning, sparkling decoration that adds a festive touch.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness, bringing to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 320
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
Jenna Stewart
Head Chef & Recipe Innovator
Expertise
Farm-to-Table Cooking; Seasonal Menu Development; Visual Plating Techniques; Flavor Layering and Simple Prep Hacks.
Education
The Culinary Institute of America, Hyde Park, NY
Jenna Stewart is the inventive spirit behind many of our standout dishes at Pro of Delicious Creations. A proud graduate of The Culinary Institute of America, she built her skills mastering both classic recipes and fresh, modern twists.
Now, Jenna celebrates the beauty of seasonal, local ingredients, often sourced from her garden and nearby markets, to create recipes that are bursting with flavor yet easy to follow. When she’s not experimenting in the kitchen, Jenna loves exploring nature on hikes and discovering new treasures at local co-ops.