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–+ servings
Cranberry Orange White Chocolate Cupcakes

Cranberry Orange White Chocolate Cupcakes for Holiday Cheer

Delight in these Cranberry Orange White Chocolate Cupcakes that balance zesty oranges and tart cranberries, perfect for holiday celebrations.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cupcakes
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup buttermilk or milk with vinegar or lemon juice
  • 1 cup sour cream substitute with yogurt
  • 4 egg whites or whole eggs
  • 1/2 cup vegetable oil or melted coconut oil
  • 1 tsp vanilla extract
  • 1 tsp orange emulsion or orange extract
  • 1 box white cake mix or homemade white cake recipe
  • 1 cup water
For the Cranberry Filling
  • 1 cup sugar coconut sugar can be used
  • 2 cups fresh cranberries or frozen cranberries
  • 2 tbsp cornstarch or flour if necessary
For the Buttercream
  • 1 cup white chocolate chips dark chocolate is also an option
  • 1/2 cup heavy cream no substitutions recommended
  • 1 cup unsalted butter or margarine for dairy-free
  • 3 cups powdered sugar must be powdered
For the Sugared Cranberries
  • 1 cup granulated sugar or superfine sugar
  • 1 cup white sprinkles or crushed nuts
Optional Garnish
  • 2 sprigs cedar pine leaves or rosemary as an alternative

Equipment

  • Cupcake pan
  • Mixing Bowls
  • electric mixer
  • Saucepan
  • Piping Bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (160°C) and prepare a cupcake pan with 24 paper liners.
  2. Whisk together egg whites, buttermilk, sour cream, vegetable oil, orange emulsion, and vanilla extract in a large mixing bowl for about 2 minutes until creamy.
  3. Gently fold in white cake mix until just incorporated. Avoid overmixing.
  4. Distribute batter into cupcake liners, filling each about 2/3 full and bake for 12-15 minutes.
  5. In a saucepan, combine sugar, water, cranberries and a splash of vanilla. Cook until cranberries burst, about 5-7 minutes.
  6. Prepare a cornstarch slurry and gradually add to the bubbling cranberry mix until thickened. Cool completely.
  7. Melt white chocolate chips with heavy cream in the microwave until smooth.
  8. Beat softened unsalted butter for 3-4 mins, then add white chocolate ganache, vanilla, and sifted powdered sugar until incorporated.
  9. Soak fresh cranberries in simple syrup, roll in sugar, and let dry for decoration.
  10. Scoop out a small section from each cupcake, fill with cranberry filling, and pipe white chocolate buttercream on top. Garnish with sugared cranberries.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for optimal texture. Avoid overmixing to keep cupcakes fluffy.

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