Go Back
–+ servings
Cranberry Orange White Chocolate Cupcakes

Cranberry Orange White Chocolate Cupcakes for Cozy Holidays

These Cranberry Orange White Chocolate Cupcakes are a festive delight that captures the holiday spirit with vibrant flavors.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Buttermilk Can be substituted with milk or dairy-free alternatives.
  • 1/2 cup Sour Cream Greek yogurt can also be used.
  • 4 large Egg Whites Provide structure and lightness.
  • 1/2 cup Vegetable Oil Melted coconut oil is a flavorful alternative.
  • 1 teaspoon Vanilla Extract Using pure extract delivers the best results.
  • 1 teaspoon Orange Emulsion Orange extract is a concentrated substitute.
  • 1 box White Cake Mix Duncan Hines is preferred.
For the Cranberry Filling
  • 2 cups Cranberries Freshly used for compote.
  • 1 cup Sugar Essential for making the sugared cranberries.
  • 1/2 cup Water Helps in dissolving sugar.
For the Buttercream
  • 1 cup Heavy Cream Dairy-free cream alternatives can work too.
  • 2 cups Powdered Sugar Can be reduced for less sweetness.
  • 1 cup White Chocolate Chips Baking bars can be a perfect swap.
For Sugared Cranberries
  • 1 cup Granulated Sugar Used for crystallization effect.
  • 1/2 cup Water Dissolves sugar for coating.
For Garnish (Optional)
  • Cedar or Rosemary Sprigs Adds a festive touch.

Equipment

  • Cupcake tin
  • Mixing Bowls
  • Stand Mixer
  • Medium saucepan
  • piping bag

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 325°F (162°C) and line a cupcake tin with paper liners.
  2. In a bowl, whisk together egg whites, buttermilk, sour cream, vegetable oil, vanilla extract, and orange emulsion until well combined. Gradually add white cake mix, folding gently.
  3. Fill each cupcake liner with batter until about ½ to ⅔ full.
  4. Bake for 12-15 minutes until a toothpick inserted comes out clean.
  5. Combine cranberries, sugar, water, and vanilla in a saucepan and simmer for 5-7 minutes until cranberries burst. Stir in cornstarch slurry and cool.
  6. Melt white chocolate with heavy cream, beat butter until fluffy, then mix in melted chocolate and gradually add powdered sugar.
  7. Make simple syrup with sugar and water, dip cranberries, roll in sugar, and let dry.
  8. Hollow out cooled cupcakes, fill with cranberry compote, frost with buttercream, and top with sugared cranberries and optional sprigs.

Nutrition

Serving: 1cupcakeCalories: 300kcalCarbohydrates: 40gProtein: 2gFat: 15gSaturated Fat: 8gCholesterol: 35mgSodium: 200mgPotassium: 50mgFiber: 1gSugar: 25gVitamin A: 200IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

These Cranberry Orange White Chocolate Cupcakes embody the joy of festive baking, so make them with love and attention.

Tried this recipe?

Let us know how it was!