Indulge your taste buds in a delightful fusion of tart and sweet with our irresistible Cranberry White Chocolate Cupcakes! These moist, fluffy treats are not only visually stunning but also bursting with flavor, making them the perfect addition to any gathering or a special treat just for you. Imagine biting into a soft cupcake, where the tangy cranberries dance with creamy white chocolate, creating a symphony of taste that will leave you craving more. Ready to impress your friends and family? Let’s dive into this easy-to-follow recipe that promises to elevate your baking game and satisfy your sweet tooth!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 cup fresh cranberries
- 1/2 cup white chocolate chips
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened unsalted butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the fresh cranberries and white chocolate chips using a spatula, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Once cooled, frost with white chocolate buttercream or dust with powdered sugar before serving.
Tips
- Fresh vs. Frozen Cranberries: For the best flavor and texture, use fresh cranberries. If using frozen, do not thaw them beforehand to prevent excess moisture in the batter.
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smoother batter and better rise.
- Don’t Overmix: When combining your wet and dry ingredients, mix until just combined to keep the cupcakes light and fluffy.
- Check for Doneness: Ovens can vary, so start checking your cupcakes a couple of minutes before the recommended baking time to avoid overbaking.
- Frosting Options: For an extra touch of decadence, consider frosting these cupcakes with white chocolate buttercream or a simple glaze. A dusting of powdered sugar also adds a lovely finish!
- Storage: Store any leftover cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate them for longer freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 75mg
