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Cranberry Orange White Chocolate Cupcakes

Cranberry Orange White Chocolate Cupcakes for Holiday Joy

Delight in these Cranberry Orange White Chocolate Cupcakes perfect for festive gatherings, featuring vibrant flavors, a luscious filling, and a stunning presentation.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup buttermilk Can substitute with milk plus vinegar or lemon juice.
  • ½ cup sour cream Greek yogurt is a great alternative.
  • 4 large egg whites Whole eggs can be used but may alter the color.
  • ½ cup vegetable oil Can substitute with melted coconut oil.
  • 2 teaspoons vanilla extract Almond extract can provide a unique twist.
  • 2 teaspoons orange emulsion Orange extract can be a smaller substitute.
  • 15.25 ounces white cake mix Consider using a homemade white cake recipe.
For the Cranberry Filling
  • 2 cups fresh cranberries Frozen cranberries can be swapped in if fresh aren't available.
  • 1 cup granulated sugar Coconut sugar is a lower glycemic alternative.
  • ½ cup water
  • 2 tablespoons cornstarch All-purpose flour can be used as a substitute.
For the Buttercream Frosting
  • 1 cup white chocolate chips Dairy-free chocolate works for a vegan version.
  • ½ cup heavy cream Use milk or a non-dairy cream if desired.
  • ½ cup unsalted butter Margarine is a good dairy-free option.
  • 3-4 cups powdered sugar Erythritol or other sweeteners can be used for a sugar-free option.
For Decoration
  • ¼ cup white sprinkles Any colorful sprinkles can be used instead.
  • 1 cup sugared cranberries They enhance the cupcake flavor.
  • a few cedar leaves Remove before serving.

Equipment

  • muffin tin
  • mixing bowl
  • saucepan
  • mixer
  • measuring cups
  • measuring spoons
  • Whisk
  • spatula

Method
 

Baking Instructions
  1. Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with festive cupcake liners.
  2. In a large mixing bowl, whisk together egg whites, buttermilk, sour cream, vegetable oil, vanilla extract, and orange emulsion until well combined. Gradually add in white cake mix, blending gently until just combined.
  3. Distribute the batter evenly into the lined muffin cups, filling each about halfway. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Allow cooling in the tin for a few minutes before transferring to a wire rack.
  4. In a saucepan, combine cranberries, granulated sugar, and water over medium heat. Stir occasionally until the cranberries burst, about 10-12 minutes. Thicken with cornstarch slurry, cool completely, then set aside for filling.
  5. Microwave white chocolate chips with heavy cream in 30-second intervals until melted and smooth. In a mixer, beat unsalted butter until fluffy, then gradually add chocolate ganache and powdered sugar, mixing until creamy.
  6. Prepare a simple syrup by boiling equal parts water and sugar until dissolved. Dip fresh cranberries into the syrup and roll them in granulated sugar to coat. Set aside as a garnish.
  7. Once cupcakes are cool, hollow out a small portion from each cupcake and fill with cranberry compote. Frost the tops generously with the buttercream, finish with white sprinkles and sugared cranberries.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 44gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 24gVitamin A: 400IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Ensure cupcakes are not overbaked for best texture. Customize decorations for personal flair.

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