Whipping up a batch of Cranberry Orange White Chocolate Cupcakes is like creating a festive symphony of flavors in your kitchen. The delicate balance of soft white chocolate infused with a hint of citrus, paired with a from-scratch cranberry filling, and topped with a luscious white chocolate orange buttercream is a true holiday delight. These cupcakes, adorned with sugared cranberries and simple white sprinkles, are a picturesque treat perfect for the Christmas season.
Ingredients
For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ⅔ cup milk
For the Cranberry Filling
- 1 cup fresh or frozen cranberries
- ¼ cup granulated sugar
- 2 tbsp water
For the White Chocolate Frosting
- 1 cup white chocolate chips
- 1 cup unsalted butter, softened
- 2 ½ cups confectioners’ sugar
- 1 tsp vanilla extract
- ½ cup fresh cranberries
- ½ cup granulated sugar
- Water
Equipment Needed
To prepare these delightful White Chocolate Cranberry Cupcakes, you will need the following equipment:
For Cupcake Batter:
- Mixing bowls (medium and large)
- Whisk
- Measuring cups and spoons
- Cupcake liners
- Muffin tin
- Oven
For Cranberry Filling:
- Saucepan
- Heatproof bowl
- Spoon for stirring
- Refrigerator
For White Chocolate Ganache:
- Microwave-safe bowl
- Whisk
- Measuring spoons
- Heavy cream
- Electric mixer
- Mixing bowl
- Cream cheese
- Unsalted butter
- Instant white chocolate pudding powder
- Powdered sugar
Having these essential tools ready will ensure a smooth and enjoyable baking experience as you create these scrumptious cupcakes.
Prep the Ingredients
Before diving into the preparation of these delicious white chocolate cranberry cupcakes, it’s essential to ensure that all the ingredients are prepped and ready to go. Here’s how you can efficiently prepare the key components for this delectable dessert:
Preparing the Cranberries
To start, gather the following ingredients to prepare the cranberries for the cupcakes:
- 2 cups of water
- 3 cups of granulated sugar (divided)
- 2 cups of frozen or fresh whole cranberries
Follow these simple steps to prepare the cranberries for the cupcakes:
- Bring 2 cups of water and 1 cup of granulated sugar to a simmer in a saucepan until the sugar is completely dissolved.
- Allow the simple syrup to cool for about 10 minutes in a heatproof bowl.
- Add the cranberries to the syrup, ensuring they are well-coated.
- Refrigerate the cranberries in the syrup overnight or for several hours, stirring occasionally to coat them evenly.
Softening the Butter for Frosting
For the decadent white chocolate buttercream frosting, you’ll need the following ingredients:
- 1/3 cup of chopped white chocolate or chips
- 1 tablespoon of cream (any kind)
- 1/4 cup of softened butter
- 1 1/2 cups of icing sugar
- 1 tsp of vanilla extract
- In a medium bowl or measuring cup, combine the white chocolate and milk, then microwave in 20-30 second intervals until melted. Set aside to cool slightly.
- In the bowl of a stand mixer, beat the softened butter until smooth.
- Add the melted white chocolate mixture to the butter and continue mixing until well combined.
- Gradually add the icing sugar and vanilla extract, beating until the frosting reaches a smooth and spreadable consistency.
Directions
Creating these White Chocolate Cranberry Cupcakes is a delightful process that results in a festive treat perfect for the holiday season. Below are the step-by-step directions to guide you through making these delicious cupcakes.
Make the Cupcakes
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine the white cake mix, buttermilk, sour cream, egg whites, vegetable oil, vanilla, and orange emulsion. Mix until smooth.
- Fill each cupcake liner 2/3 full with the batter.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely before filling and frosting.
Make the Cranberry Filling
- In a saucepan, prepare a simple syrup by combining water and half the granulated sugar. Heat until the sugar is dissolved.
- Allow the simple syrup to cool for about 10 minutes in a heatproof bowl.
- Add fresh cranberries to the syrup, coat them well, and let them sit to soften.
- Once the cranberries are ready, drain them and set them aside for filling the cupcakes.
- In a heatproof bowl, melt the white chocolate chips with heavy cream, stirring until smooth.
- Let the mixture cool to room temperature.
- In a separate large bowl, beat the softened butter until creamy.
- Add in vanilla, orange emulsion, salt, and sifted powdered sugar gradually, mixing well between additions.
- Pour in the white chocolate mixture and beat on high speed until the frosting is light and fluffy.
- If the frosting is too thick, add a little more heavy cream until desired consistency is reached.
Assembly
Assembling these White Chocolate Cranberry Cupcakes is the final step in creating these festive treats, combining all the delicious elements we’ve prepared. Let’s fill the cupcakes, frost them with white chocolate buttercream, and add some beautiful garnishes to make them even more inviting.
Filling the Cupcakes
- Use a cupcake corer or a knife to remove the centers of the cooled vanilla cupcakes.
- Fill each cavity with approximately 1/2 teaspoon of the homemade cranberry sauce we prepared earlier.
- Gently press down the filled centers back into place, ensuring they are level with the cupcake tops.
Frosting the Cupcakes
- Prepare a piping bag fitted with a large round tip, and fill it with the white chocolate buttercream frosting.
- Starting from the outer edge of the cupcake, pipe a swirl of frosting working your way towards the center.
- Continue frosting all the cupcakes in the same manner until each one is beautifully covered with the white chocolate frosting.
- Enhance the visual appeal of the cupcakes by topping each one with a few sugar-covered cranberries made the night before.
- For an extra festive touch, sprinkle a light dusting of powdered sugar over the cupcakes just before serving.
- Arrange the cupcakes on a serving platter, and they are now ready to impress your guests with their delightful appearance and delicious flavor.
Storage and Make-Ahead Tips
Planning ahead and storing your white chocolate cranberry cupcakes properly can extend their freshness and flavors. Here are some tips for refrigerating or freezing your cupcakes for later enjoyment.
Refrigerating
After making these delightful cupcakes, you can store them in the refrigerator to maintain their taste and texture. Place the cupcakes in an airtight container to keep them fresh. Properly stored, they can last up to 3-4 days in the refrigerator. Before serving, allow the cupcakes to sit at room temperature for about 30 minutes to soften slightly.
Freezing Options for Later
If you want to save some cupcakes for later enjoyment, you can freeze them. Once the cupcakes have completely cooled, wrap them individually in plastic wrap and then place them in a freezer-safe container. Frozen white chocolate cranberry cupcakes can last up to 2-3 months in the freezer. When ready to eat, thaw the cupcakes overnight in the refrigerator or at room temperature for a few hours. Enjoy the deliciousness of your homemade cupcakes even weeks after baking.
Conclusion
Creating White Chocolate Cranberry Cupcakes is a delightful experience that results in a treat both visually stunning and incredibly tasty. With the right ingredients and simple steps, anyone can master this recipe. From prepping the ingredients to assembling the cupcakes with finesse, each stage contributes to the final mouthwatering product. Remember to store them properly for lasting freshness, whether in the fridge or freezer. These cupcakes are versatile and perfect for any occasion, be it a cozy night in or a festive gathering. So, don’t hesitate to whip up a batch and indulge in the sweet and tangy flavors of these delectable treats.