There’s something about the combination of cranberry and orange that feels like the holidays. Add creamy white chocolate, and you’ve got a dessert that’s festive, vibrant, and absolutely indulgent. These Cranberry Orange White Chocolate Cupcakes are a show-stopper for any occasion, bringing a perfect balance of tart, sweet, and creamy flavors.
The first time I made these, I wanted a cupcake that would stand out on a holiday dessert table. The tang of fresh cranberries, the brightness of orange zest, and the velvety sweetness of white chocolate came together in a way that felt magical.
What I love most about this recipe is its versatility. They’re elegant enough for a holiday gathering but simple enough to enjoy with a cup of tea on a cozy afternoon. Let’s bake these Cranberry Orange White Chocolate Cupcakes and spread some seasonal joy.
The Cranberry Orange White Chocolate Cupcakes are a festive dessert featuring a fluffy orange cupcake base studded with fresh cranberries, topped with a smooth white chocolate frosting. These cupcakes are the perfect balance of tart and sweet, making them a holiday favorite.
With simple steps and vibrant flavors, they’re a delightful treat for any occasion.
An Exciting Story:
The first time I served these Cranberry Orange White Chocolate Cupcakes, they were the star of our holiday party. My husband loved the tart cranberries against the sweet frosting, and my kids couldn’t get enough of the creamy white chocolate topping. Now, they’re amust-make for every festive gathering.
Why These Cranberry Orange White Chocolate Cupcakes?
- Bright and Festive: Perfect for holiday celebrations.
- Sweet and Tangy: Cranberries and orange create a flavor-packed combo.
- Creamy Frosting: White chocolate adds a touch of indulgence.
- Easy to Make: Simple ingredients with impressive results.
- Customizable: Add garnishes to make them uniquely yous.
What You Need for Cranberry Orange White Chocolate Cupcakes
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp orange zest
- ½ cup fresh orange juice
- ½ cup sour cream or Greek yogurt
- 1 cup fresh or frozen cranberries, chopped
- For the White Chocolate Frosting:
- ½ cup white chocolate chips, melted and cooled slightly
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2-3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Optional Garnishes:
- Fresh cranberries
- Orange zest
- White chocolate shavings
How to Make Cranberry Orange White Chocolate Cupcakes
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Make the Batter:
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
- Alternate adding the dry ingredients and the orange juice to the butter mixture, starting and ending with the dry ingredients. Mix just until combined. Fold in the sour cream and chopped cranberries.
- Bake:
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
- Make the Frosting:
- In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing until smooth. Stir in the melted white chocolate, vanilla extract, and heavy cream. Beat until fluffy, adding more cream if needed for a spreadable consistency.
- Decorate the Cupcakes:
- Pipe or spread the frosting onto the cooled cupcakes. Garnish with fresh cranberries, orange zest, or white chocolate shavings, if desired.
Tips for Cranberry Orange White Chocolate Cupcakes
- Chop the Cranberries: Smaller pieces ensure even distribution throughout the batter.
- Cool Completely Before Frosting: Warm cupcakes can cause the frosting to melt.
Substitutions and Variations:
- Use Dried Cranberries: Rehydrate in orange juice if fresh cranberries aren’t available.
- Make It Gluten-Free: Use a 1:1 gluten-free baking flour.
- Add a Drizzle: Top with a white chocolate drizzle for extra flair.
Make a Healthier Version:
- Use Greek yogurt instead of sour cream for added protein.
- Replace some sugar with a natural sweetener like honey or maple syrup.
- Opt for low-sugar white chocolate chips or omit the frosting for a lighter treat.
Closing for Cranberry Orange White Chocolate Cupcakes:
And there you have it—Cranberry Orange White Chocolate Cupcakes that are as festive as they are delicious. These cupcakes are perfect for holiday gatherings, afternoon tea, or simply spreading a little seasonal cheer. Let us know how yours turn out, and don’t forget to explore more of our holiday-inspired dessert recipes!
Frequently Asked Questions for Cranberry Orange White Chocolate Cupcakes
- Can I make these ahead of time?
Yes, bake the cupcakes up to 2 days ahead and frost just before serving. - How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. - Can I freeze these cupcakes?
Yes, freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw before frosting. - What if I don’t have fresh cranberries?
Use frozen cranberries or dried cranberries as a substitute. - Can I use orange extract instead of fresh juice?
Yes, use 1 tsp orange extract and increase the liquid by 2 tbsp. - What pairs well with these cupcakes?
Serve with a cup of hot tea, coffee, or mulled cider. - How do I prevent the cranberries from sinking?
Toss them in a little flour before folding into the batter. - Can I make a loaf cake instead?
Absolutely! Pour the batter into a greased loaf pan and bake for 45-50 minutes. - How do I melt the white chocolate?
Melt in a microwave-safe bowl in 15-second intervals, stirring between each, until smooth. - What’s a fun serving idea?
Arrange the cupcakes on a platter with fresh orange slices and sugared cranberries for a festive display. - Can I add nuts?
Yes, fold in chopped pecans or walnuts for extra texture. - What’s a creative twist?
Swirl a bit of cranberry sauce into the frosting for a marbled look and added flavor.
Cranberry Orange White Chocolate Cupcakes
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Cupcakes:
1 1 ½ cups all-purpose flour
1 tsp 1 baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup 1 granulated sugar
2 large 2 eggs
1 tsp 1 vanilla extract
2 tsp 2 orange zest
½ cup fresh orange juice
½ cup sour cream or Greek yogurt
1 cup 1 fresh or frozen cranberries, chopped
- For the White Chocolate Frosting:
½ cup white chocolate chips, melted and cooled slightly
½ cup unsalted butter, softened
3 cups 3 powdered sugar
2 2 -3 tbsp heavy cream or milk
1 tsp 1 vanilla extract
Optional Garnishes:
Fresh cranberries
Orange zest
White chocolate shavings
Directions
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Make the Batter:
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
- Alternate adding the dry ingredients and the orange juice to the butter mixture, starting and ending with the dry ingredients. Mix just until combined. Fold in the sour cream and chopped cranberries.
- Bake:
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
- Make the Frosting:
- In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing until smooth. Stir in the melted white chocolate, vanilla extract, and heavy cream. Beat until fluffy, adding more cream if needed for a spreadable consistency.
- Decorate the Cupcakes:
- Pipe or spread the frosting onto the cooled cupcakes. Garnish with fresh cranberries, orange zest, or white chocolate shavings, if desired.
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