Cranberry Cupcakes with White Chocolate Frosting

This recipe creates a light, tender cranberry cupcake--with just a hint of orange--that is then topped with a creamy, buttery white chocolate frosting. It's flavor heaven. You will have leftover frosting, as this recipe makes enough to generously frost 16 cupcakes, at least. Feel free to halve the frosting recipe, if needed.

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

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ¼ teaspoon salt
• ¾ cup white sugar
• 1 cup unsalted butter, softened
• 1 ¼ cups all-purpose flour
• ¼ teaspoon almond extract
• 2 ½ teaspoons baking powder
• ½ cup unsalted butter, softened
• ¼ cup heavy cream
• 1 ½ cups powdered sugar
• 4 large egg whites, at room temperature
• 1 cup chopped fresh cranberries
• 1 ½ teaspoons freshly grated orange zest
• ⅓ cup buttermilk, at room temperature
• ⅓ cup heavy whipping cream, at room temperature

Recipe Instructions

Step 1

Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Set aside.

Step 2

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

Step 3

Sift flour, baking powder, and salt together in a small bowl. Set aside.

Step 4

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

Step 5

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

Step 6

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 7

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

Step 8

Frost the cooled cupcakes with the frosting.