Cranberry Cupcakes with White Chocolate Frosting
Description
These light, tender, moist cranberry cupcakes, with their delicate hint of orange, are crowned with a luscious, buttery white chocolate frosting.
Ingredients
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1 1/4 cups all-purpose flour
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2 1/2 teaspoons baking powder
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1/2 teaspoon salt
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4 large egg whites, at room temperature
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1/2 cup unsalted butter, softened
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3/4 cup white sugar
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1 1/2 teaspoons freshly grated orange zest
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1 teaspoon vanilla extract
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1/3 cup buttermilk, at room temperature
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1/3 cup heavy whipping cream, at room temperature
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1 cup chopped fresh cranberries
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1 cup unsalted butter, softened
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1 1/2 cups powdered sugar
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1/4 teaspoon salt
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6 ounces white chocolate chips (such as Ghirardelli(R) Premium Baking Chips), melted and cooled slightly
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1/4 cup heavy cream
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1 teaspoon vanilla extract
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1/4 teaspoon almond extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with liners.
2
For the cupcakes, sift flour, baking powder, and salt together in a medium bowl. Set aside.
3
Beat egg whites in another medium bowl until stiff peaks form. Set aside.
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 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.
5
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.
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.
7
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.
8
Frost cooled cupcakes and serve.