- Fresh or frozen cranberries (for added tartness)
- Lemon zest (optional, for extra flavor)
- Egg(s) – room temperature
- Butter – softened
- Milk – whole milk preferred for richer texture
- White Chocolate Frosting:
- Unsalted butter – room temperature
- Powdered sugar – for a smooth frosting consistency
- White chocolate chips or chopped white chocolate
- Vanilla extract (to enhance the flavor)
- Cream cheese – for a creamier, tangy frosting base
- Lemon juice (optional, to balance sweetness)
Keywords:
- cranberry cupcakes recipe
- white chocolate frosting ingredients
- cupcake baking tips
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Steps
### Cranberry Cupcakes with White Chocolate Frosting
Cranberry cupcakes with a smooth, creamy white chocolate frosting are a delightful winter treat that’s both festive and indulgent. Follow these detailed steps to create this holiday favorite.
#### Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cream of tartar
- 1 cup granulated sugar
- 1/3 cup vegetable oil
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- Zest of 1 lemon (optional)
- 8 ounces white chocolate chips or finely chopped white chocolate
- ½ cup fresh or frozen cranberries, drained and chopped
#### Equipment:
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Cupcake pan and liners
- Spatula
- Cooling rack
### Step-by-Step Guide:
1. **Preheat the Oven:**
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. **Mix Dry Ingredients:**
- In a large mixing bowl, combine flour, baking powder, baking soda, salt, and cream of tartar. Whisk together until well combined. Set aside.
3. **Combine Wet Ingredients:**
- In another bowl, mix sugar, oil, eggs, vanilla extract, and lemon zest (if using). Use an electric mixer to beat the mixture on medium speed for about 2 minutes until it’s light and fluffy.
4. **Mix Dry and Wet Ingredients:**
- Gradually add the dry ingredients to the wet mixture in three parts, alternating with the dry mixtures. Stir gently after each addition to avoid overmixing.
- Fold in the chopped cranberries last.
5. **Fill Cupcake Liners:**
- Fill each cupcake liner about 2/3 full to allow room for the batter to rise.
6. **Bake:**
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan on a wire rack for 5 minutes, then remove and let them cool completely before frosting.
7. **Prepare White Chocolate Frosting:**
- In a heat-safe bowl, place white chocolate chips over simmering water (double boiler method) until melted.
- Remove from heat and stir in a tablespoon of heavy cream if you prefer a thinner consistency. Allow to sit for 2-3 minutes before using.
8. **Frost the Cupcakes:**
- Once cupcakes are completely cooled, place a dollop of frosting on top of each cupcake. Use a knife or piping bag with a star tip for a decorative touch.
- Sprinkle a few cranberries on top if desired.
9. **Serve and Enjoy!**
- Store leftover cupcakes in an airtight container at room temperature or refrigerate them until ready to serve.
### Tips:
- For the best flavor, use high-quality white chocolate and fresh cranberries.
- If you don’t have lemon zest, vanilla extract alone will work well too.
- Adding a pinch of salt can enhance the sweetness of the cupcakes and frosting.
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- Meta Description: Discover how to make delicious cranberry cupcakes with a creamy white chocolate frosting. Perfect for any festive occasion!
- Title Tag: Cranberry Cupcakes with White Chocolate Frosting Recipe
By following these detailed steps and tips, you’ll be able to create a delightful and impressive cranberry cupcake that’s sure to impress your family and friends!