For an extra burst of flavor, consider macerating the chopped cranberries in a tablespoon of orange liqueur or juice for about 30 minutes before adding them to the batter. Be careful not to overbake the cupcakes, as this can lead to a dry texture. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached. If the white chocolate frosting is too thick, add an additional teaspoon of heavy cream at a time until you reach the desired consistency. These cupcakes are best enjoyed within 2-3 days of baking, stored in an airtight container at room temperature.
Cranberry Cupcakes with White Chocolate Frosting
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PREP TIME35 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 25 mins
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SERVING12 People
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VIEWS9
Delicate and airy cranberry cupcakes, infused with a bright hint of orange and crowned with a luscious, buttery white chocolate frosting. A delightful treat that balances tartness and sweetness in every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate48 g
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Cholesterol85 mg
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Fiber1 g
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Protein4 g
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Saturated Fat21 g
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Sodium297 mg
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Sugar37 g
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Fat34 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with liners.
02
Step
2 mins
For the cupcakes, sift flour, baking powder, and salt together in a medium bowl. Set aside.
03
Step
3 mins
Beat egg whites in another medium bowl until stiff peaks form. Set aside.
04
Step
5 mins
Cream butter and sugar with an electric mixer in a large bowl until light and fluffy. Mix in orange zest and vanilla extract. Add 1/2 the flour mixture, mixing until just combined. Add buttermilk and heavy cream, mixing until just combined. Add remaining 1/2 of the flour mixture and mix until just combined. Batter will be thick.
05
Step
10 mins
Fold 1/3 of the beaten egg whites into batter until combined. Fold in remaining 2/3 of the beaten egg whites until no streaks remain. Fold in cranberries. Spoon batter evenly into the prepared cupcake pan, filling each liner about 7/8 full.
06
Step
30 mins
Bake in the preheated oven until cupcakes spring back lightly when touched. Allow to cool 5 minutes in the pan before removing to a wire rack to cool completely.
07
Step
15 mins
Meanwhile, make the frosting. Beat butter with an electric mixer on high speed until smooth. Add confectioners' sugar and salt. Beat until smooth and well combined. Add melted white chocolate, and beat until combined. Add heavy cream, vanilla extract, and almond extract. Beat until frosting is smooth, light, and fluffy.
08
Step
1 mins
Frost cooled cupcakes and serve.
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RECIPE REVIEWS
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Please Rate
Triston Gorczany
Jun 30, 2025These are the best cupcakes I've ever made! The recipe is easy to follow, and the results are delicious.
London Schmeler
Jun 30, 2025These cupcakes were a hit at my daughter's birthday party! Everyone loved the combination of cranberry and white chocolate.
Odell Larson
Jun 30, 2025I found the cupcakes to be a little dry. Next time, I'll try adding a tablespoon of oil to the batter.
Flavio Tromp
Jun 28, 2025The orange zest really elevates the flavor of these cupcakes. I highly recommend using fresh zest instead of orange extract.
Emerald Jakubowski
Jun 28, 2025The frosting is amazing! So creamy and decadent. I halved the frosting recipe as suggested, and it was the perfect amount.