Cranberry Orange White Chocolate Cupcakes

Cranberry Orange White Chocolate Cupcakes are a sweet, tangy, and festive treat that combines tart cranberries, zesty orange, and creamy white chocolate in a soft, fluffy cupcake. These cupcakes are perfect for the holidays or whenever I want to bake something bright and flavorful. Topped with a luscious orange-infused frosting, every bite is bursting with citrusy sweetness and cozy cranberry goodness.

Why You’ll Love This Recipe

I love how these cupcakes balance rich white chocolate with the tart pop of cranberries and the brightness of orange zest. They’re soft, moist, and totally irresistible. Whether I’m baking for a celebration, a winter gathering, or just because, these cupcakes always impress. Plus, the flavor combo is unique and refreshing—definitely not your average cupcake.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Eggs
• Orange zest and fresh orange juice
• Vanilla extract
• Milk or buttermilk
• Fresh or frozen cranberries, chopped
• White chocolate chips or chunks

For the frosting:

• Unsalted butter, softened
• Powdered sugar
• Orange juice and zest
• Vanilla extract
• Pinch of salt
• Optional: cream cheese for a tangy twist

directions

1. I preheat the oven to 350°F and line a cupcake pan with paper liners.

2. In a bowl, I whisk together the flour, baking powder, and salt.

3. In another bowl, I cream the butter and sugar until light and fluffy.

4. I add the eggs one at a time, then mix in the orange zest, juice, and vanilla.

5. I alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry.

6. I fold in the chopped cranberries and white chocolate.

7. I divide the batter evenly among the liners and bake for 18–22 minutes, or until a toothpick comes out clean.

8. While the cupcakes cool, I make the frosting by beating the butter with powdered sugar, orange juice, zest, and vanilla until smooth.

9. Once cooled, I frost the cupcakes and optionally garnish with extra zest, white chocolate shavings, or sugared cranberries.

Servings and timing

This recipe makes 12 cupcakes. Prep time is about 20 minutes, and baking takes 20 minutes. I usually allow another 20 minutes for cooling and frosting, so they’re ready in around 1 hour.

Variations

I sometimes use dried cranberries instead of fresh, soaking them in orange juice first to soften. For a richer twist, I add a splash of Grand Marnier to the batter or frosting. Swapping some butter in the frosting for cream cheese gives it a tangy lift. And if I’m going dairy-free, I use plant-based milk and vegan butter substitutes with great results.

storage/reheating

I store these cupcakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. Before serving, I let them come to room temp so the frosting softens up. They also freeze well (unfrosted) for up to a month—I just thaw and frost when I’m ready to serve.

FAQs

Can I use dried cranberries instead of fresh?

Yes, I soak dried cranberries in a little orange juice or warm water for about 10 minutes before folding them into the batter.

Do these cupcakes need to be refrigerated?

If they’re frosted with cream cheese or a butter-based frosting, I keep them in the fridge. Otherwise, they’re fine at room temp for a day or two.

What kind of white chocolate works best?

I like using good-quality white chocolate chips or chopping up a white chocolate bar for chunkier bits that melt into the batter.

Can I make this recipe into a cake?

Absolutely. I pour the batter into a greased 8-inch cake pan and bake for 30–35 minutes, checking for doneness with a toothpick.

How do I make sugared cranberries for garnish?

I simmer fresh cranberries in simple syrup, then roll them in sugar and let them dry. They add sparkle and a nice tart crunch on top.

Conclusion

Cranberry Orange White Chocolate Cupcakes are a bright and beautiful dessert that I keep coming back to, especially around the holidays. The mix of sweet white chocolate, tart cranberries, and citrus zing makes each bite feel special. Whether I’m baking for others or treating myself, this recipe always brings joy and a little bit of sunshine to the table.