Name: Cranberry Cupcakes with White Chocolate Frosting
Prep time: 35 min
Cook time: 20 min
Total time: 85 min
Ingredients: 1.25 cups all-purpose flour; 2.5 teaspoons baking powder; 0.5 teaspoon salt; 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; 1 teaspoon vanilla extract; 0.25 teaspoon almond extract

Cranberry Cupcakes with White Chocolate Frosting

5.0

(3)

3 Reviews

2 Photos

This recipe makes light, tender cranberry cupcakes with a subtle hint of orange, topped with a creamy, buttery white chocolate frosting—delicious! The frosting generously frosts at least 16 cupcakes, so you may want to halve the recipe.

Submitted by Kim

Updated on January 6, 2025

Prep Time:

35 mins

Cook Time:

20 mins

Additional Time:

30 mins

Total Time:

1 hr 25 mins

Servings:

Yield:

12 cupcakes

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Ingredients

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Original recipe (1X) yields 12 servings

Cupcakes:

1 ¼ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
4 large egg whites, 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, room temperature
⅓ cup heavy whipping cream, room temperature
1 cup chopped fresh cranberries

Frosting:

1 cup unsalted butter, softened
1 ½ cups confectioners' sugar
¼ teaspoon salt
6 ounces white chocolate chips (such as Ghirardelli® Premium Baking Chips), melted and cooled slightly
¼ cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon almond extract

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with liners.
For the cupcakes, sift flour, baking powder, and salt together in a medium bowl. Set aside.
Beat egg whites in another medium bowl until stiff peaks form. Set aside.
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.
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.
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.
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.
Frost cooled cupcakes and serve.

Cook's Notes:

I recommend chopping fresh cranberries in a food processor for similar-size pieces.

Adjust the amount of orange zest in the cupcakes to suit your personal preference.

For the cupcake recipe, you can substitute all buttermilk (2/3 cup total) or all heavy cream (2/3 cup total) for the 1/3 cup buttermilk and 1/3 cup heavy cream combination. Using all buttermilk adds a tangy note that complements the cupcakes beautifully, while all heavy cream allows the cranberry-orange flavors to shine.

For the frosting, ensure your white chocolate is at the right temperature for best results. It should be slightly warm to avoid lumps, but not hot enough to melt the butter.

Editor's Note:

Nutrition data for this recipe includes the full amount of frosting. The actual amount of frosting consumed will vary.

Nutrition Facts (per serving)

507	Calories
34g	Fat
48g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 507
% Daily Value *
Total Fat 34g	43%
Saturated Fat 21g	106%
Cholesterol 85mg	28%
Sodium 297mg	13%
Total Carbohydrate 48g	18%
Dietary Fiber 1g	3%
Total Sugars 37g
Protein 4g	9%
Vitamin C 2mg	2%
Calcium 125mg	10%
Iron 1mg	4%
Potassium 70mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.