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
- Zest of 1 orange
- 1/2 cup orange juice
- 1/2 cup buttermilk
- 1 cup fresh cranberries, chopped
- 1/2 cup white chocolate chips
- For frosting: 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon orange zest
- 1/2 cup white chocolate, melted
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla and orange zest.
- Alternately add the dry ingredients mixture, orange juice, and buttermilk to the wet mixture, beginning and ending with dry ingredients.
- Fold in the chopped cranberries and white chocolate chips.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely on a wire rack.
- For the frosting, beat cream cheese and butter together until smooth, then gradually add powdered sugar and orange zest.
- Stir in the melted white chocolate and frost the cooled cupcakes.
Notes
Store cupcakes in an airtight container in the refrigerator for up to 3 days. For extra flavor, add a tablespoon of orange liqueur to the batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 22g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 4g