Last week, I decided to bake something festive, but I wanted a dessert that wasn’t too heavy in chocolate. What I found in this recipe is the perfect balance of sweetness and tanginess, and the texture is soft, moist, and melts in your mouth. The combination of tart cranberries with creamy white chocolate is simply irresistible. If you love a sweet, creamy dessert with a hint of tartness, these White Chocolate Cranberry Cupcakes are a must-try. Soft, moist cupcakes are studded with juicy cranberries and rich white chocolate, then topped with a fluffy white chocolate frosting. They are perfect for cozy gatherings, holiday celebrations, or simply treating yourself on a chilly afternoon.

I have been baking for years, and I use fresh cranberries whenever possible because they give a natural tartness that dried cranberries can’t fully match. Always remember to allow cupcakes to cool completely before frosting; it keeps the frosting from melting and gives a neat, professional look.

You can serve these cupcakes at holiday parties, some with extra frosting swirls, also with a light dusting of powdered sugar or a few extra cranberries on top for a festive look. They’re fun to make and even more fun to eat!

Its Perfect For:

• Holiday celebrations like Christmas or Thanksgiving
• Afternoon tea with friends or family
• Birthday parties for kids and adults alike
• Cozy winter dessert nights at home
• Gifting in decorative boxes for friends and neighbors

Ingredients

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1 cup fresh or frozen cranberries
• 1/2 cup white chocolate chips

For the Frosting:

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp heavy cream
• 1/4 cup white chocolate, melted and cooled slightly
• Extra cranberries for garnish

Kitchen Equipment You’ll Need

• Muffin tin with 12 cups
• Cupcake liners
• Mixing bowls (large and medium)
• Electric hand mixer or stand mixer
• Spatula and wooden spoon
• Whisk for dry ingredients
• Measuring cups and spoons
• Cooling rack
• Small saucepan for melting white chocolate (optional)

How to Make White Chocolate Cranberry Cupcakes

Step 1

Preheat and prepare: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This will prevent sticking and make your cupcakes easy to serve.

Step 2

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3

Cream butter and sugars: In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy, about 2–3 minutes. Add eggs one at a time, beating well after each, then stir in vanilla extract.

Step 4

Combine wet and dry: Add half of the flour mixture to the butter mixture, then half of the milk and sour cream. Mix gently, then repeat with remaining flour and milk mixture. Be careful not to overmix for a tender cupcake.

Step 5

Add mix-ins: Fold in cranberries and white chocolate chips evenly. This will give bursts of sweetness and tartness in every bite.

Step 6

Bake the cupcakes: Divide batter evenly among cupcake liners. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Step 7

Prepare frosting: In a medium bowl, beat butter until creamy. Gradually add powdered sugar, then vanilla and heavy cream. Beat until smooth and fluffy. Fold in melted white chocolate gently until fully incorporated.

Step 8

Frost and garnish: Once cupcakes are completely cooled, pipe or spread frosting generously on top. Garnish with extra cranberries for a festive touch. Serve immediately or refrigerate for up to 3 days.

Tips for Perfect White Chocolate Cranberry Cupcakes

• Always line your muffin tin with cupcake liners to prevent sticking and make them easy to remove.
• Don’t overmix the batter; gentle folding keeps cupcakes light and fluffy.
• Use room temperature butter and eggs to ensure even mixing and soft texture.
• If using frozen cranberries, rinse and pat them dry to prevent extra moisture.
• Let cupcakes cool completely before frosting to prevent melting or sliding.
• Melt white chocolate gently over a double boiler to avoid burning or seizing.
• Store cupcakes in an airtight container at room temperature to maintain softness for up to 2 days.

Optional Ingredients

• Orange zest for a citrusy flavor
• Almond extract to enhance the white chocolate taste
• Chopped pecans or walnuts for added crunch
• White chocolate chunks instead of chips
• Cream cheese in frosting for tanginess
• Shredded coconut sprinkled on top for a festive look

How to Serve White Chocolate Cranberry Cupcakes

I like to serve these cupcakes on a large white platter to let their beautiful colors pop. Arranging them neatly in rows or in a circular pattern makes them look festive and inviting. I sometimes add a light dusting of powdered sugar on top to give them a snowy, wintery effect.

I also enjoy pairing these cupcakes with a warm beverage. A cup of hot cocoa, coffee, or spiced tea complements the sweetness and tartness perfectly. During holiday gatherings, I usually place them alongside cookies, truffles, or small pastries for variety. This makes a dessert table feel abundant and elegant.

Finally, I love adding a simple garnish. Extra cranberries, a drizzle of melted white chocolate, or even a small mint leaf can make them look special without much effort. These little details show care and make guests feel like they are enjoying something truly festive and homemade.

Is White Chocolate Cranberry Cupcakes Healthy?

While these cupcakes are delicious, they are more of a treat than a health food. They contain sugar, butter, and white chocolate, which makes them higher in calories.

However, using fresh cranberries adds vitamin C and fiber, and you can make small modifications like using less sugar or a lighter frosting to make them a slightly healthier dessert. Moderation is key, and enjoying one cupcake with a cup of tea can still fit into a balanced diet.

Variations and Substitutions

• Chocolate White Chocolate Cranberry Cupcakes: Replace half of the flour with cocoa powder. This adds a deep chocolate flavor while keeping the white chocolate frosting intact.
• Vegan Version: Use plant-based butter, non-dairy milk, and egg replacers. It’s perfect for anyone avoiding dairy or eggs.
• Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free flour blend. The texture remains soft and delicious.
• Cranberry Orange Cupcakes: Add orange zest and a splash of orange juice to the batter. This enhances the fruity, festive flavor.
• Mini Cupcakes: Bake in mini muffin tins for bite-sized treats. Perfect for parties or lunchboxes.
• White Chocolate Ganache Topping: Replace frosting with a rich white chocolate ganache for a more decadent version.
• Nutty Crunch Cupcakes: Fold chopped walnuts or pecans into the batter for added texture and a nutty flavor.
• Cranberry Swirl Cupcakes: Blend some cranberries with sugar and swirl into the batter before baking. This adds a beautiful, marbled look and bursts of flavor.

How to Store and How to Reheat

Store cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is warm, keep them in the fridge to prevent frosting from melting, but allow them to come to room temperature before serving to regain softness.

To reheat, place cupcakes in a microwave-safe dish and warm for 10–15 seconds. If refrigerated, let them sit for 15–20 minutes at room temperature first. For extra freshness, you can lightly cover with foil and warm in the oven at 300°F for 5–7 minutes.

Frequently Asked Questions About Chocolate Cranberry Cupcakes

Can I use frozen cranberries?
Yes! Rinse them briefly and pat dry to remove extra moisture. This prevents the batter from becoming too wet. You can also toss them in a small amount of flour before folding them in, which keeps them from sinking to the bottom.

Can I make frosting ahead of time?
Absolutely! You can prepare the frosting a day ahead and store it in an airtight container in the fridge. Before using, let it sit at room temperature for 15–20 minutes and rewhip it for a fluffy texture.

Can I freeze these cupcakes?
Yes, both frosted and unfrosted cupcakes can be frozen, but unfrosted ones freeze best. Wrap each cupcake individually in plastic wrap and place in a freezer-safe container. Frost them after thawing for the best appearance and taste.How long do cupcakes last at room temperature?
Cupcakes stay fresh for up to 2 days in an airtight container. If your kitchen is warm, store them in the fridge; just allow them to come to room temperature before serving for soft, moist texture.

White Chocolate Cranberry Cupcakes Recipe

Recipe by Maria MeyerCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

25

minutes

These White Chocolate Cranberry Cupcakes are soft, festive, and perfect for cozy afternoons or special gatherings. They combine creamy white chocolate and tart cranberries beautifully, making them a crowd favorite.

Ingredients

• For the Cupcakes:

• 1 1/2 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, packed

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup sour cream

• 1/2 cup whole milk

• 1 cup fresh or frozen cranberries

• 1/2 cup white chocolate chips

• For the Frosting:

• 1/2 cup unsalted butter, softened

• 1 1/2 cups powdered sugar

• 1 tsp vanilla extract

• 2–3 tbsp heavy cream

• 1/4 cup white chocolate, melted and cooled slightly

• Extra cranberries for garnish

Directions

• Preheat and prepare: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This will prevent sticking and make your cupcakes easy to serve.
• Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• Cream butter and sugars: In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy, about 2–3 minutes. Add eggs one at a time, beating well after each, then stir in vanilla extract.
• Combine wet and dry: Add half of the flour mixture to the butter mixture, then half of the milk and sour cream. Mix gently, then repeat with remaining flour and milk mixture. Be careful not to overmix for a tender cupcake.
• Add mix-ins: Fold in cranberries and white chocolate chips evenly. This will give bursts of sweetness and tartness in every bite.
• Bake the cupcakes: Divide batter evenly among cupcake liners. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
• Prepare frosting: In a medium bowl, beat butter until creamy. Gradually add powdered sugar, then vanilla and heavy cream. Beat until smooth and fluffy. Fold in melted white chocolate gently until fully incorporated.
• Frost and garnish: Once cupcakes are completely cooled, pipe or spread frosting generously on top. Garnish with extra cranberries for a festive touch. Serve immediately or refrigerate for up to 3 days.