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 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
Zest of 1 orange
1/2 cup dried or fresh cranberries, chopped
1/2 cup white chocolate chips
For the Frosting:
1/2 cup unsalted butter, softened
1/2 cup cream cheese, softened
2-3 cups powdered sugar
1 tsp vanilla extract
Zest of 1/2 orange
1/2 cup white chocolate chips, melted
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract and orange zest.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
Gently fold in the chopped cranberries and white chocolate chips.
Divide the batter evenly between the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
In a medium bowl, beat together the softened butter and cream cheese until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, until the frosting reaches your desired consistency.
Stir in the vanilla extract and orange zest.
Fold in the melted white chocolate until fully combined.
Once the cupcakes have cooled, use a piping bag or a spatula to frost the cupcakes with the white chocolate cream cheese frosting.
Garnish each cupcake with fresh cranberries,sprinkles or however you like.