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
Scale
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