Cranberry Cupcakes with White Chocolate Frosting
Recipe information
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Cooking:
35 min.
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Servings per container:
12
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Ingredients for - Cranberry Cupcakes with White Chocolate Frosting

1. All-purpose flour - 1 ¼ cups
2. Baking powder - 2 ½ teaspoons
3. Salt - ½ teaspoon
4. Egg whites, at room temperature - 4 large
5. Unsalted butter, softened - ½ cup
6. White sugar - ¾ cup
7. Freshly grated orange zest - 1 ½ teaspoons
8. Vanilla extract - 1 teaspoon
9. Buttermilk, at room temperature - ⅓ cup
10. Heavy whipping cream, at room temperature - ⅓ cup
11. Chopped fresh cranberries - 1 cup
12. Unsalted butter, softened - 1 cup
13. Powdered sugar - 1 ½ cups
14. Salt - ¼ teaspoon
15. White chocolate chips (such as Ghirardelli(R) Premium Baking Chips), melted and cooled slightly - 6 ounces
16. Heavy cream - ¼ cup
17. Vanilla extract - 1 teaspoon
18. Almond extract - ¼ teaspoon

How to cook deliciously - Cranberry Cupcakes with White Chocolate Frosting

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

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.

8. Stage

Frost the cooled cupcakes with the frosting.