Cranberry Cupcakes with White Chocolate Icing

Follow our step-by-step guide on how to make Cranberry Cupcakes with White Chocolate Icing.

1. Step 1

   Start by preheating your oven to a cozy 350°F (175°C) and lining a 12-cup cupcake pan with cheerful cupcake liners.

2. Step 2

   In a small bowl, take a moment to sift together the flour, baking powder, and salt, then set this mixture aside for later.

3. Step 3

   Next, grab a clean glass, metal, or ceramic bowl and beat the egg whites until they form stiff peaks—this will give your cupcakes a delightful lightness.

4. Step 4

   Now, in a large mixing bowl, cream together the softened butter and sugar using an electric mixer until the mixture is light and fluffy, which should take a few minutes.

5. Step 5

   Add in the fragrant orange zest and a splash of vanilla extract, stirring to combine.

6. Step 6

   It’s time to bring the dry ingredients into the mix! Gently fold in half of the flour mixture until just combined, then pour in the buttermilk and heavy cream, mixing until everything is just blended.

7. Step 7

   Add the remaining flour mixture and mix again until just combined; don’t worry if the batter is thick—it’s supposed to be! Now, for the magic touch: gently fold in one-third of the beaten egg whites to lighten the batter, then fold in the rest until no streaks remain.

8. Step 8

   Finally, add in the chopped cranberries for a burst of flavor and color.

9. Step 9

   Spoon the luscious batter evenly into your prepared cupcake liners, filling each about seven-eighths full.

10. Step 10

    Pop them into your preheated oven and bake for 20 to 25 minutes, or until they spring back lightly when touched.

11. Step 11

    Once baked, let them cool in the pan for about five minutes before transferring them to a wire rack to cool completely, which should take around 25 minutes.

12. Step 12

    While your cupcakes are cooling, let’s whip up that dreamy frosting! In a bowl, beat the softened butter on high speed with an electric mixer until it’s completely smooth—this should take about three to four minutes.

13. Step 13

    Gradually add the powdered sugar and a pinch of salt, mixing until everything is well combined and smooth, which will take another two to three minutes.

14. Step 14

    Now, pour in the melted white chocolate and beat until it’s fully incorporated, about one to two minutes.

15. Step 15

    To finish off the frosting, add the heavy cream, vanilla extract, and almond extract, and beat until the frosting is light, fluffy, and irresistible, which should take another two to three minutes.

16. Step 16

    Once your cupcakes are completely cool, it’s time to frost them generously with that luscious white chocolate frosting.

17. Step 17

    Enjoy the delightful combination of flavors and textures, and don’t forget to share with friends and family—or keep them all to yourself! Happy baking!.