Description
Delightful cupcakes infused with fresh orange and white chocolate, topped with a creamy frosting.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1/2 cup buttermilk
- 3/4 cup dried cranberries
- 1/2 cup white chocolate chips
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1/2 cup melted white chocolate (for frosting)
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the flour, baking powder, and salt.
- Beat the butter and sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time and mix in the vanilla.
- Pour in the orange juice and zest, then alternate adding the dry ingredients and buttermilk until smooth.
- Fold in the cranberries and white chocolate chips.
- Fill each cupcake liner two-thirds full with batter.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack.
- Beat the frosting ingredients until light and fluffy.
- Pipe the frosting onto cooled cupcakes and garnish if desired.
Notes
Ensure to measure ingredients accurately. Using room temperature butter and eggs is crucial for a fluffy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 26g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg