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Cranberry Orange White Chocolate Cupcakes

Deliciously moist and fluffy cupcakes bursting with cranberries, invigorated by orange zest, and sweetened with white chocolate, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 0.5 cups milk
  • 0.5 cups orange juice
  • 1 teaspoon vanilla extract
  • Zest of 1 orange orange zest Adds freshness and flavor.
Mix-ins
  • 1 cup fresh cranberries, chopped Can be substituted with dried cranberries.
  • 0.5 cups white chocolate chips Substitute with semi-sweet chocolate chips if desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners or grease it lightly.
  2. In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
  3. In a larger bowl, beat together the softened butter and granulated sugar until fluffy.
  4. Add eggs one at a time, mixing in the milk, orange juice, vanilla extract, and orange zest until combined.
Baking
  1. Gradually mix the dry ingredients into the wet mixture, then fold in cranberries and chocolate chips.
  2. Spoon the batter into cupcake liners, filling each about two-thirds full.
  3. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  4. Remove from the oven, cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container for 3-4 days at room temperature or up to a week in the fridge. Freeze for up to 3 months.