Cranberry Cupcakes with White Chocolate Frosting
Ingredients
- 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
- 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
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Instructions
- 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.
Source
Original recipe: View Original