Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 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 or frozen cranberries
- 1/2 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, cream the butter and sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract and orange zest.
- Gradually add the dry ingredients to the wet mixture, alternating with the orange juice, beginning and ending with the dry ingredients.
- Gently fold in the cranberries and white chocolate chips.
- Divide the batter evenly among the cupcake liners and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For an enhanced flavor, top with a white chocolate frosting or orange glaze. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 22g
- Fat: 13g
- Carbohydrates: 38g
- Protein: 4g