Description
Indulge in the warmth of winter with these delightful White Chocolate Cranberry Cupcakes. Each soft, moist cupcake combines the rich sweetness of white chocolate with the tartness of cranberries, creating an irresistible treat perfect for holiday gatherings or cozy evenings at home. The inviting aroma wafting from your oven will fill your kitchen with festive cheer, making these cupcakes a must-have addition to your winter dessert table.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened (113g)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 cup white chocolate chips (170g)
- ¾ cup dried cranberries (unsweetened or lightly sweetened)
- ½ cup milk (whole)
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually add dry ingredients alternately with milk until just combined; do not overmix.
- Fold in white chocolate chips and dried cranberries until evenly distributed.
- Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean. Allow cooling before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 295
- Sugar: 22g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0.8g
- Protein: 3g
- Cholesterol: 40mg