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Cranberry Orange White Chocolate Cupcakes

These delightful cupcakes combine bright citrus flavors with the rich sweetness of white chocolate, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Provides a light and fluffy texture.
  • 1 tsp baking powder Helps the cupcakes rise perfectly.
  • 0.5 tsp baking soda Activates the acid of orange juice and buttermilk.
  • 0.5 tsp salt Enhances overall flavor.
Wet Ingredients
  • 0.5 cups unsalted butter, softened Provides moistness.
  • 0.75 cups granulated sugar Balances the tartness of the cranberries.
  • 2 large eggs Adds richness.
  • zest of 1 orange orange zest Infuses batter with citrus flavor.
  • 1 tsp vanilla extract Adds a warm touch.
  • 0.5 cups orange juice, freshly squeezed Enhances orange flavor.
  • 0.5 cups buttermilk Keeps cupcakes tender.
Add-ins
  • 1 cup fresh cranberries, chopped Provides tart flavor and color.
  • 0.75 cups white chocolate chips Melts beautifully in each cupcake.

Method
 

Preparation
  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 together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
Mixing
  1. Add the eggs one at a time, beating well after each addition. Stir in orange zest and vanilla extract.
  2. In a separate bowl, combine the freshly squeezed orange juice and buttermilk.
  3. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Mix until just combined.
  4. Fold in the chopped cranberries and white chocolate chips.
Baking
  1. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
  2. Bake for 18-20 minutes, checking for doneness with a toothpick.
  3. Remove from the oven and let cool completely on a wire rack.
Serving
  1. Optionally, top cooled cupcakes with buttercream or cream cheese frosting before serving.

Notes

Fresh cranberries can be substituted with thawed frozen cranberries. Allow cupcakes to cool completely before frosting.