Cranberry Cupcakes with White Chocolate Frosting Recipe

Recipesfull introduces to you: Popular Recipes. (Cranberry Cupcakes with White Chocolate Frosting Recipe). This recipe creates a light, tender cranberry cupcake--with just a hint of orange--that is then topped with a creamy, buttery white chocolate frosting. It's flavor heaven. You will have leftover frosting, as this recipe makes enough to generously frost 16 cupcakes, at least. Feel free to halve the frosting recipe, if needed.

Brief

Prep 35 mins

Cook: 20 mins

Additional: 30 mins

Total: 1hr25 mins

Servings: 12

Yield: 12 cupcakes

Cranberry Cupcakes with White Chocolate Frosting Recipe

Ingredients

1 ¼ cups all-purpose flour

2 ½ teaspoons baking powder

½ teaspoon salt

4 large egg whites

at 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

at room temperature

⅓ cup heavy cream

at room temperature

1 cup chopped fresh cranberries

1 cup unsalted butter

softened

1 ½ cups powdered sugar

¼ teaspoon salt

6 ounces white chocolate chips (such as Ghirardelli(R) Premium Baking Chips)

melted and cooled slightly

¼ cup heavy cream

1 teaspoon vanilla extract

¼ teaspoon almond extract

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Directions

Step 1

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

Step 2

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

Step 3

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

Step 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 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.

Step 5

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.

Step 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.

Step 7

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.

Step 8

Frost the cooled cupcakes with the frosting.

Nutritional Information

Cranberry Cupcakes with White Chocolate Frosting Recipe

Servings Per Recipe:12

Calories: 506.7

% Daily Value *

Protein: 4.4g 9%

Carbohydrates: 48.4g 16%

Dietary Fiber: 0.8g 3%

Sugars: 36.8g

Fat: 33.7g 52%

Saturated Fat: 21.1g 105%

Cholesterol: 84.7mg 28%

Vitamin A Iu: 936.1IU 19%

Niacin Equivalents: 1.5mg 11%

Vitamin C: 1.7mg 3%

Folate: 26.2mcg 7%

Calcium: 124.9mg 13%

Iron: 0.8mg 4%

Magnesium: 7.4mg 3%

Potassium: 70.3mg 2%

Sodium: 296.8mg 12%

Thiamin: 0.1mg 11%

Calories From Fat: 303.6

*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.