Cranberry Cupcakes with White Chocolate Frosting

These light, tender, moist cranberry cupcakes, with their delicate hint of orange, are crowned with a luscious, buttery white chocolate frosting.

• Preparation Time: 35 mins
• Cooking Time: 20 mins
• Total Time: 55 mins
• Calories: 507 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup unsalted butter, softened
• 4 large egg whites, at room temperature
• 1 cup chopped fresh cranberries
• 0.25 teaspoon salt
• 0.5 teaspoon salt
• 0.75 cup white sugar
• 1.25 cups all-purpose flour
• 0.5 cup unsalted butter, softened
• 0.25 cup heavy cream
• 0.25 teaspoon almond extract
• 1.5 cups powdered sugar
• 2.5 teaspoons baking powder
• 1.5 teaspoons freshly grated orange zest
• 0.33333334326744 cup buttermilk, at room temperature
• 0.33 cup heavy whipping cream, at room temperature
• 6 ounces white chocolate chips (such as Ghirardelli(R) Premium Baking Chips), me

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with liners.

Step 2

Bake in the preheated oven until cupcakes spring back lightly when touched, 20 to 25 minutes. Allow to cool 5 minutes in the pan before removing to a wire rack to cool completely, about 25 minutes.

Step 3

For the cupcakes, sift flour, baking powder, and salt together in a medium bowl. Set aside.

Step 4

Beat egg whites in another medium bowl until stiff peaks form. Set aside.

Step 5

Cream butter and sugar with an electric mixer in a large bowl until light and fluffy. Mix in orange zest and vanilla extract. Add 1/2 the flour mixture, mixing until just combined. Add buttermilk and heavy cream, mixing until just combined. Add remaining 1/2 of the flour mixture and mix until just combined. Batter will be thick.

Step 6

Fold 1/3 of the beaten egg whites into batter until combined. Fold in remaining 2/3 of the beaten egg whites until no streaks remain. Fold in cranberries. Spoon batter evenly into the prepared cupcake pan, filling each liner about 7/8 full.

Step 7

Meanwhile, make the frosting. Beat butter with an electric mixer on high speed until smooth, 3 to 4 minutes. Add confectioners' sugar and salt. Beat until smooth and well combined, another 2 to 3 minutes. Add melted white chocolate, and beat until combined, 1 to 2 minutes. Add heavy cream, vanilla extract, and almond extract. Beat until frosting is smooth, light, and fluffy, 2 to 3 more minutes.

Step 8

Frost cooled cupcakes and serve.