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Cranberry Cupcakes with White Chocolate Frosting
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
85 minutes
Delightful cranberry orange cupcakes topped with creamy white chocolate frosting.
Ingredients:
  • 1.25 cups all-purpose flour
  • 2.5 teaspoons baking powder
  • 4 large egg whites, at room temperature
  • 0.5 cup unsalted butter, softened
  • 0.75 cup white sugar
  • 1.5 teaspoons freshly grated orange zest
  • 1 teaspoon vanilla extract
  • 0.33333334326744 cup buttermilk, at room temperature
  • 0.33 cup heavy whipping cream, at room temperature
  • 1 cup chopped fresh cranberries
  • 1 cup unsalted butter, softened
  • 1.5 cups powdered sugar
  • 0.25 teaspoon salt
  • 6 ounces white chocolate chips (such as Ghirardelli(R) Premium Baking Chips), melted and cooled slightly
  • 0.25 cup heavy cream
  • 0.25 teaspoon almond extract
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and line a 12-cup cupcake pan with liners.
  • Combine flour, baking powder, and salt in a small bowl and set aside.
  • Whisk egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Set aside.
  • In a large bowl, use an electric mixer to cream together butter and sugar until light and fluffy. Mix in orange zest and vanilla extract. Gradually add 1/2 of the flour mixture, mixing until just combined. Pour in buttermilk and heavy cream, mixing until just combined. Gently fold in the remaining flour mixture until just combined. The batter will be thick.
  • Gently mix 1/3 of the fluffy egg whites into the batter until well combined. Fold in the rest of the egg whites until fully incorporated. Add chopped cranberries and gently fold them in. Divide the batter equally into the cupcake liners, filling each about 7/8 full.
  • Bake the cupcakes in the preheated oven for 20 to 25 minutes until they spring back lightly when touched. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely for about 25 minutes.
  • In the meantime, prepare the frosting. Using an electric mixer, beat butter on high speed until smooth for 3 to 4 minutes. Add powdered sugar and salt, beat for another 2 to 3 minutes until combined. Mix in melted white chocolate for 1 to 2 minutes. Add heavy cream, vanilla extract, and almond extract, and beat until smooth and fluffy for 2 to 3 minutes.
  • Spread the frosting over the cooled cupcakes.

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