My favorite Starbucks treat turned into a cupcake! Blondie cupcakes packed with white chocolate and cranberries, topped with a sweet, tangy white chocolate cream cheese frosting.
In a small microwave-safe bowl, melt butter in the microwave.
1/2 cup unsalted butter
In a large bowl, whisk together melted butter and brown sugar until smooth. Add in egg, milk, yogurt, vanilla and orange extracts and whisk together until combined.
1 cup light brown sugar, 1 large egg, 3/4 cup milk, 1/4 cup greek yogurt, 2 teaspoons pure vanilla extract, 1 teaspoon orange extract
Add in dry ingredients and whisk until just combined. Fold in cranberries and white chocolate chips until just combined - don't overmix!
1 cup dried cranberries, 1/2 cup white chocolate chips
Pour batter into cupcake liners, filling them all the way to the top. Bake for 20-23 minutes, until a toothpick stuck in the center comes out clean. Transfer cupcakes to wire rack to cool completely.
Frosting
In a large bowl with a stand or hand mixer, beat cream cheese until smooth. Add butter and beat until smooth and creamy.
8 ounces cream cheese (block, not spread), 1/2 cup unsalted butter
In a small microwave-safe bowl, melt white chocolate chips in the microwave. Set aside to cool a little.
6 ounces white chocolate chips
Add powdered sugar, vanilla extract and grated orange peel and beat until combined.
Pour in half of the melted white chocolate and beat until well combined.
Pipe the frosting onto the cupcakes however you'd like. Top them with dried cranberries and drizzle with the rest of the melted white chocolate. Enjoy!