Cranberry Vanilla Cupcakes with White Chocolate Frosting Recipe

Cranberry Vanilla Cupcakes with White Chocolate Frosting Recipe is the answer for those who crave bakery-quality cupcakes bursting with festive flavors.

These moist vanilla cupcakes feature juicy, tangy cranberries and creamy white chocolate chips, all crowned with a silky white chocolate buttercream.

Every bite offers a perfect balance of sweet, tart, and creamy. Whether you’re baking for a holiday party, a special celebration, or simply to treat yourself, these cupcakes promise a memorable dessert experience.

With easy-to-follow steps, professional tips, and flexible serving options, you’ll create show-stopping cupcakes every time.

Ingredients Checklist

To guarantee the best flavor and texture, use high-quality, fresh ingredients. Here’s a clear and complete list for the cupcakes and frosting, plus a few pro tips and suggested swaps.

For the Cranberry Vanilla Cupcakes:

• All-purpose flour – 1 cup
  For a tender, fluffy crumb.

• Baking powder – 1 teaspoon
  Leavening for lift.

• Salt – ¼ teaspoon
  Balances flavors.

• Unsalted butter – ½ cup (1 stick), softened
  Provides moisture and richness.

• Granulated sugar – ¾ cup
  Sweetens and helps with texture.

• Large eggs – 2, room temperature
  For structure and binding.

• Vanilla extract – 1 teaspoon
  For warmth and depth.

• Whole milk or buttermilk – ½ cup, room temperature
  Buttermilk gives extra tenderness and subtle tang.

• Fresh cranberries – ½ cup, coarsely chopped
  If using frozen, do not thaw; can substitute with dried cranberries soaked in warm orange juice, then drained.

• Zest of one orange
  For a bright citrus note.

• Cornstarch – 1 tablespoon
  Makes the cupcakes extra soft and tender.

• White chocolate chips – ½ cup (optional)
  Adds creaminess and extra white chocolate flavor.

For the White Chocolate Frosting:

• White chocolate – 12 ounces, chopped or chips
  For the base of the frosting.

• Unsalted butter – 1 cup (2 sticks), softened
  For creaminess.

• Confectioners’ sugar – 2½ cups, sifted
  Sweetness and structure.

• Vanilla extract – 1 teaspoon
  Enhances flavor.

• Heavy cream – ¼ cup (plus more as needed)
  For spreadable, fluffy consistency.

• Pinch of salt
  To cut the sweetness.

For Garnish:

• Sugared cranberries (fresh cranberries rolled in syrup and sugar)

• White chocolate curls or shavings

• Candied orange peel

• White sprinkles or edible glitter

Equipment Needed:

• 12-cup cupcake pan and liners

• Medium and large mixing bowls

• Whisk and rubber spatula

• Stand mixer or hand mixer

• Measuring cups and spoons

• Zester/microplane

• Double boiler or microwave-safe bowl (for melting white chocolate)

• Piping bag and decorative tip (optional)

• Wire cooling rack

Step-by-Step Instructions

Careful technique and attention to detail guarantee cupcakes that look and taste professional. Here’s the comprehensive process:

1. Prepare the Cranberries:
   Rinse and dry cranberries. Coarsely chop and toss with 1 teaspoon flour to prevent sinking. If using dried cranberries, soak in warm orange juice for 10 minutes, then drain and pat dry.

2. Prep for Baking:
   Preheat oven to 350°F (175°C). Line a 12-cup cupcake tin with paper liners.

3. Mix Dry Ingredients:
   In a medium bowl, whisk together flour, baking powder, cornstarch, and salt. Set aside.

4. Cream Butter and Sugar:
   In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium-high speed until pale and fluffy, about 2–3 minutes. Scrape down bowl as needed.

1. Add Eggs and Vanilla:
   Add eggs one at a time, beating well after each. Beat in vanilla extract and orange zest.

2. Combine Wet and Dry Ingredients:
   With mixer on low, add one-third of the flour mixture, then half the milk. Repeat, ending with the last third of flour. Mix just until smooth; do not overmix.

3. Fold in Cranberries and White Chocolate Chips:
   Gently fold in prepared cranberries and, if using, white chocolate chips.

4. Fill Cupcake Liners:
   Divide batter evenly among liners, filling each about 2/3 full.

5. Bake:
   Bake for 18–22 minutes, or until tops are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate pan halfway through for even baking.

6. Cool Completely:
   Cool in pan for 5 minutes, then transfer cupcakes to a wire rack to cool fully before frosting.

Tips for Perfect Results

These key techniques will guarantee a beautiful crumb, even rise, and the best flavor:

• Room temperature ingredients ensure a smooth batter and uniform cupcakes.

• Don’t overmix the batter after adding dry ingredients—stop as soon as combined.

• Toss cranberries in flour so they don’t sink or bleed.

• Add orange zest for extra fragrance and flavor.

• Bake just until done—overbaking dries out cupcakes.

Making the White Chocolate Frosting

A silky, not-too-sweet frosting is essential for these cupcakes. Here’s how to make it perfectly:

1. Melt White Chocolate:
   Place chopped white chocolate in a heatproof bowl. Melt gently over a double boiler, stirring until smooth. Let cool to room temperature but still pourable.

2. Cream Butter:
   In a large bowl, beat softened butter until smooth and creamy, about 2 minutes.

3. Add Confectioners’ Sugar:
   Gradually beat in sifted confectioners’ sugar until light and fluffy.

4. Add Melted White Chocolate:
   Pour in cooled white chocolate and beat until incorporated.

5. Add Vanilla, Cream, and Salt:
   Add vanilla, a pinch of salt, and cream. Beat on medium-high until fluffy. If frosting is too stiff, add cream 1 teaspoon at a time until spreadable or pipeable.

Frosting and Decorating

1. Frost the Cupcakes:
   When cupcakes are completely cool, pipe or spread white chocolate frosting on each cupcake.

2. Decorate:
   Garnish with sugared cranberries, white chocolate curls, candied orange peel, or festive sprinkles for a beautiful, celebratory look.

Tips for Perfect Results

• Let cupcakes cool completely before frosting to prevent melting.

• Use a piping bag and star tip for a bakery finish, or simply swirl with an offset spatula.

• Add a pinch of salt to frosting to balance sweetness.

• Garnish just before serving for freshest appearance.

Serving Suggestions

These cupcakes are perfect for any celebration! Try these serving ideas:

• Serve as a centerpiece on a decorative cake stand.

• Pair with a pot of fruity tea or strong coffee for a lovely afternoon treat.

• Create a dessert platter with cupcakes, sugared cranberries, and white chocolate bark.

• Package in cupcake boxes for gift-giving during holidays.

Tips for Storage and Reheating

• Room Temperature: Store cupcakes in an airtight container for up to 2 days.

• Refrigeration: For longer storage (up to 5 days), refrigerate in a sealed container. Let cupcakes come to room temperature before serving for the best texture.

• Freezing: Unfrosted cupcakes freeze well. Wrap tightly in plastic and store in a freezer-safe bag for up to 2 months. Thaw at room temp and frost as desired.

• To freeze frosted cupcakes, freeze uncovered until frosting is firm, then wrap gently and store up to 1 month. Thaw in the refrigerator overnight.

Final Thoughts

Cranberry Vanilla Cupcakes with White Chocolate Frosting Recipe is an irresistible treat that balances the tartness of cranberries with the creamy sweetness of white chocolate.

With a moist crumb, rich frosting, and beautiful presentation, these cupcakes are always a crowd-pleaser.

Follow these steps and tips for bakery-worthy results every time—whether for holidays, birthdays, or simply to satisfy a cupcake craving. Enjoy the baking process and savor every delightful bite!