Description
Moist cupcakes infused with tart cranberries, zesty orange, and sweet white chocolate, perfect for holiday baking.
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
- 1 tablespoon orange zest
- 1/2 cup fresh cranberries, chopped
- 1/2 cup white chocolate chips
- 1/2 cup buttermilk
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 the eggs one at a time, beating well after each addition, then stir in the vanilla extract and orange zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, and mix until just combined.
- Fold in the chopped cranberries and white chocolate chips.
- Divide the batter evenly among the cupcake liners and bake for 18-22 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.
- Frost with optional orange buttercream if desired.
Notes
For a stronger orange flavor, add more zest. Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 22g
- Fat: 11g
- Carbohydrates: 35g
- Protein: 3g