Looking for a sweet treat that brightens up your day? These Cranberry Orange White Chocolate Cupcakes are the perfect balance of tart and sweet. With soft cupcakes filled with bits of dried cranberries and creamy white chocolate chips, you’ll find yourself reaching for seconds!
why make this recipe
This recipe is a hit with both kids and adults! The combination of cranberry and orange brings a refreshing zing, making it ideal for family gatherings or cozy weekends at home. Plus, they are simple to make, so you won’t spend hours in the kitchen. You’ll want to whip these up again and again!
how to make Cranberry Orange White Chocolate Cupcakes
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup fresh orange juice
- Zest of 1 orange
- 1/2 cup dried cranberries, chopped
- 1/2 cup white chocolate chips
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 1-2 tbsp fresh orange juice (for frosting)
- 1/4 cup white chocolate chips, melted (for frosting)
Directions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In another bowl, cream the softened butter and granulated sugar together until the mixture is fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, fresh orange juice, and the zest of the orange.
- Start adding the dry ingredients alternately with the sour cream to the butter mixture. Begin and end with the dry ingredients and mix until just combined.
- Gently fold in the chopped cranberries and white chocolate chips.
- Divide the batter evenly among the muffin cups, filling them about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely.
- For the frosting, beat the softened butter and powdered sugar together until smooth and creamy. Stir in the vanilla and fresh orange juice. Finally, add the melted white chocolate and mix until fluffy.
- Frost the cooled cupcakes with the creamy frosting. For a fun touch, top with extra cranberries or more white chocolate chips.
how to serve Cranberry Orange White Chocolate Cupcakes
These cupcakes are delightful on their own, but you can serve them as a part of a dessert table or with a hot cup of tea or coffee. They also make a lovely treat for birthday parties or holiday gatherings!
how to store Cranberry Orange White Chocolate Cupcakes
Store the cupcakes in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. Just remember to let them come back to room temperature before serving for the best taste!
tips to make Cranberry Orange White Chocolate Cupcakes
- Make sure your butter is softened properly for the best creaming results.
- Don’t skip the orange zest; it adds a wonderful fresh flavor!
- Be careful not to overmix the batter to keep your cupcakes light and airy.
variation
You can switch up the dried cranberries with other fruits like blueberries or cherries. For a fun twist, add a splash of almond extract for extra flavor!
FAQs
Can I make these cupcakes ahead of time?
Absolutely! You can bake the cupcakes a day in advance. Just frost them when you’re ready to serve.
Can I freeze the cupcakes?
Yes! Once they are completely cooled, you can freeze them for up to 3 months. Just thaw them overnight in the fridge before enjoying.
Can I use fresh cranberries?
You can use fresh cranberries, but they will be more tart. You may want to add a little extra sugar to balance the taste.
Cranberry Orange White Chocolate Cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup fresh orange juice
- Zest of 1 orange
- 1/2 cup dried cranberries chopped
- 1/2 cup white chocolate chips
- 1/2 cup unsalted butter softened (for frosting)
- 2 cups powdered sugar
- 1 tsp vanilla extract for frosting
- 1-2 tbsp fresh orange juice for frosting
- 1/4 cup white chocolate chips melted (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In another bowl, cream the softened butter and granulated sugar together until the mixture is fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, fresh orange juice, and the zest of the orange.
- Start adding the dry ingredients alternately with the sour cream to the butter mixture. Begin and end with the dry ingredients and mix until just combined.
- Gently fold in the chopped cranberries and white chocolate chips.
- Divide the batter evenly among the muffin cups, filling them about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely.
- For the frosting, beat the softened butter and powdered sugar together until smooth and creamy. Stir in the vanilla and fresh orange juice. Finally, add the melted white chocolate and mix until fluffy.
- Frost the cooled cupcakes with the creamy frosting. For a fun touch, top with extra cranberries or more white chocolate chips.
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