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Cranberry Cupcakes with White Chocolate Frosting

Cranberry cupcakes with white chocolate frosting are a delightful and festive treat that is perfect for any holiday gathering or special occasion. The tartness of the cranberries pairs perfectly with the sweet and creamy white chocolate frosting, creating a harmonious balance of flavors that will leave your taste buds wanting more. These cupcakes are not only delicious, but they also make a stunning addition to any dessert table, with their vibrant red color and luscious white frosting.

Prep Time:

35 mins

Cook Time:

20 mins

Additional Time:

30 mins

Total Time:

1 hr 25 mins

Servings:

Yield:

12 cupcakes

Ingredients

1 ¼ cups all-purpose flour

2 ½ teaspoons baking powder

½ teaspoon salt

4 large egg whites, at room temperature

½ cup unsalted butter, softened

¾ cup white sugar

1 ½ teaspoons freshly grated orange zest

1 teaspoon vanilla extract

⅓ cup buttermilk, at room temperature

⅓ cup heavy whipping cream, at room temperature

1 cup chopped fresh cranberries

1 cup unsalted butter, softened

1 ½ cups powdered sugar

¼ teaspoon salt

6 ounces white chocolate chips (such as Ghirardelli(R) Premium Baking Chips), melted and cooled slightly

¼ cup heavy cream

1 teaspoon vanilla extract

¼ teaspoon almond extract

Directions

Step 1

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

Step 2

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

Step 3

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

Nutrition Facts (per serving)

507

Calories

34g

Fat

48g

Carbs

Protein

Complement

The combination of cranberries and white chocolate is a match made in heaven, and these cupcakes are the perfect way to showcase this delicious pairing. Whether you are hosting a winter celebration or simply want to indulge in a decadent dessert, these cranberry cupcakes with white chocolate frosting are sure to be a hit. With their moist and flavorful cranberry-infused cake and rich, velvety frosting, these cupcakes are a must-try for anyone with a sweet tooth. So, why not treat yourself and your loved ones to a batch of these irresistible cupcakes and enjoy the delightful combination of flavors in every bite.