Imagine biting into a cupcake so divine, it's like a sweet symphony of flavors dancing on your taste buds! These White Chocolate Cranberry Cupcakes are not just a dessert; they're a magical experience that transforms an ordinary moment into an extraordinary celebration. With the perfect balance of creamy white chocolate and tart cranberries, these cupcakes are about to become your new obsession that will have everyone begging for your secret recipe.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup white chocolate chips
- 1/2 cup dried cranberries
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease with cooking spray.
- In a medium bowl, sift together the all-purpose flour and set aside. This helps create a lighter, more uniform texture in the cupcakes.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
- Gradually add the sifted flour to the wet ingredients, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in the white chocolate chips and dried cranberries using a spatula, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Once cooled, you can frost with white chocolate buttercream or dust with powdered sugar for extra sweetness.
Tips
- Always use room temperature ingredients to ensure smooth mixing and better texture.
- Sift your flour to prevent lumps and create a lighter, more tender cupcake.
- Don't overmix the batter - mix just until ingredients are combined to keep cupcakes tender.
- For extra moisture, slightly underbake the cupcakes by removing them from the oven when a toothpick has just a few moist crumbs.
- Let cupcakes cool completely before frosting to prevent melting and ensure a perfect decorative finish.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- For a gourmet touch, toast the white chocolate chips briefly before adding to the batter for enhanced flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 65mg
