Ingredients

• 1.25 cups all-purpose flour
• 2.5 teaspoons baking powder
• 0.5 teaspoons salt
• 4 large egg whites , room temperature
• 0.5 cups unsalted butter , softened
• 0.75 cups white sugar
• 1.5 teaspoons freshly grated orange zest
• 1 teaspoon vanilla extract
• 0.33 cups buttermilk , room temperature
• 0.33 cups heavy whipping cream , room temperature
• 1 cup chopped fresh cranberries

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with liners.
2. 2 For the cupcakes, sift flour, baking powder, and salt together in a medium bowl. Set aside.
3. 3 Beat egg whites in another medium bowl until stiff peaks form. Set aside.
4. 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. 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. 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. 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. 8 Frost cooled cupcakes and serve.

Nutrition per serving