Description
Cranberry orange white chocolate cupcakes blend festive flavors in a delightful dessert perfect for holiday gatherings. Rich orange zest and tart cranberries complement sweet white chocolate, creating a mouthwatering treat you’ll savor with pure enjoyment.
Ingredients
Scale
- 1 cup fresh or frozen cranberries, halved
- 1 ½ cups (360 ml) all-purpose flour
- ½ cup (120 ml) freshly squeezed orange juice
- ½ cup (120 ml) whole milk
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (135 g) white chocolate chips, melted and slightly cooled
- ¾ cup (150 g) granulated sugar
- 1 cup (227 g) unsalted butter, softened
- 1 ½ tsp baking powder
- 2 ½ cups (300 g) powdered sugar
- 2 large eggs
- 2–3 tbsps heavy cream or milk
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1 tsp vanilla extract
- ¼ tsp salt
- Sugared cranberries (optional)
- Orange zest or slices (optional)
- White chocolate shavings (optional)
Instructions
- Preparation Setup: Warm oven to 350°F and line muffin tin with cupcake liners, ensuring uniform spacing for consistent baking.
- Dry Ingredient Fusion: Whisk flour, baking powder, and salt in a medium bowl until seamlessly blended, preventing potential clumping.
- Butter Mixture Transformation: Cream butter and sugar until pale and voluminous, creating a light, airy foundation for the cupcakes.
- Egg Integration: Add eggs one at a time, thoroughly incorporating each to maintain a smooth, cohesive batter without curdling.
- Flavor Infusion: Gently fold in vanilla extract and orange zest, distributing aromatic elements evenly throughout the mixture.
- Liquid and Dry Ingredient Harmony: Alternately add dry ingredients and orange juice-milk combination, mixing carefully to preserve the batter’s delicate structure.
- Cranberry Incorporation: Delicately fold cranberries into the batter, using minimal strokes to prevent crushing and ensure uniform distribution.
- Baking Process: Fill cupcake liners three-quarters full and bake for 18-22 minutes, verifying doneness with a clean toothpick test.
- Cooling Phase: Transfer cupcakes to a wire rack, allowing complete cooling to maintain optimal texture and prevent moisture buildup.
- Frosting Preparation: Beat butter until smooth, gradually introducing powdered sugar and melted white chocolate to create a silky, luxurious frosting.
- Final Embellishment: Pipe or spread frosting generously over cooled cupcakes, garnishing with sugared cranberries, orange zest curls, or white chocolate shavings for an elegant finish.
Notes
- Precise Ingredient Temperature: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better batter consistency.
- Gentle Cranberry Handling: Lightly coat fresh cranberries in flour before folding to prevent sinking and maintain even distribution throughout the cupcakes.
- Accurate Baking Timing: Watch cupcakes closely during the last few minutes of baking to prevent over-browning, as ovens can vary in temperature and performance.
- Frosting Texture Control: If frosting becomes too thick, add cream one teaspoon at a time; if too thin, incorporate additional powdered sugar gradually to achieve perfect piping consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 23
- Calories: 305
- Sugar: 26 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg