Description
Moist cupcakes infused with fresh cranberries, zesty orange, and creamy 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 orange juice
- 1/2 cup buttermilk
- 1 cup fresh cranberries, chopped
- 1/2 cup white chocolate chips
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, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and orange zest.
- Alternately add the dry ingredients and the orange juice and buttermilk to the butter mixture, beginning and ending with the dry ingredients.
- 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 into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
Notes
For extra flavor, add a white chocolate ganache frosting. Store in an airtight container for up to 3 days.
Nutrition
- Calories: 280
- Sugar: 22g
- Fat: 13g
- Carbohydrates: 38g
- Protein: 4g