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Cranberry Orange White Chocolate Cupcakes

These moist cupcakes combine tart cranberries, zesty orange, and creamy white chocolate for a festive treat.

  • Total Time: 42 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 1/2 cup fresh orange juice
  • 1 cup fresh cranberries, chopped
  • 1/2 cup white chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and orange zest.
  4. Gradually add the dry ingredients to the wet mixture, alternating with orange juice, beginning and ending with the dry ingredients. Fold in the chopped cranberries and white chocolate chips.
  5. Divide the batter evenly among the cupcake liners. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Frost with your favorite frosting if desired.

Notes

For best results, use fresh cranberries and real orange zest. Store in an airtight container for up to 3 days.

  • Author: Chef Sally
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 280
  • Sugar: 22g
  • Fat: 13g
  • Carbohydrates: 38g
  • Protein: 4g