orange cranberry white chocolate cupcakes

How To Make orange cranberry white chocolate cupcakes

• 1

  Preheat oven to 350 and line muffin tins with cupcake liners.
• 2

  In the bowl of a stand mixer, combine egg whites, egg, oil, buttermilk, sour cream and zest at low speed.
• 3

  Add in the cake mix and mix on medium speed, then fold in cranberries.
• 4

  Use a medium cookie scoop to fill cupcake liners 3/4 full.
• 5

  Bake for 10 minutes (14- 16 for standard size), until toothpick inserted comes out clean.
• 6

  Allow to cool in the pan for 1 minute, then remove to a wire rack to cool completely.
• 7

  While the cupcakes are cooling make the ganache by melting the white chocolate chips and heavy cream together in a double boiler or in the microwave for 30 seconds at a time, stirring after each time until almost melted, then stir until completely melted.
• 8

  Be careful not to heat to long or the chocolate will burn.
• 9

  Invert the cooled cupcakes, one at a time and dip into the ganache.
• 10

  Place back on the wire rack and allow the ganache to set.
• 11

  Meanwhile, in the (cleaned) bowl of your stand mixer,beat cream cheese and butter at med-high speed for 4 minutes.
• 12

  Add in the pudding mix, vanilla extract and powdered sugar and mix at medium-low speed until well combined.
• 13

  Add up to an additional 1 cup of powdered sugar, 1/4 cup at a time, if frosting is too thin.
• 14

  Use a spatula to scoop the frosting into your piping bag with your preferred decorating tip, and pipe away.
• 15

  Top with red sugar sprinkles for an extra festive display.
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