Cranberry White Chocolate Cupcakes
Experience the delightful combination of tart cranberries and sweet white chocolate in these festive cupcakes, perfect for holiday celebrations.
Equipment
- 1 cupcake pan lined with paper liners
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
Mix-Ins
- 1 cup fresh or dried cranberries
- 1/2 cup white chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the cranberries and white chocolate chips.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Serving
- Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Storage
- Store frosted cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Notes
Pro Tips: Ensure all ingredients are at room temperature for better mixing. Do not overmix the batter to keep the cupcakes light and fluffy. Ingredient Substitutions: Use almond milk for a nutty flavor. Substitute gluten-free flour to make them gluten-free. How to Serve: Pair with hot coffee or tea. Storage & Freshness: Store in an airtight container at room temperature for up to 3 days. Make-Ahead Tips: Bake cupcakes a day in advance and frost before serving.