Preheat your oven to 325°F (163°C) and line a cupcake pan with liners.

In a large mixing bowl, whisk together egg whites, buttermilk, sour cream, vegetable oil, vanilla extract, and orange emulsion until fully combined.

Gently fold in the white cake mix with a spatula until just incorporated.

Spoon the cupcake batter into the prepared liners, filling each about two-thirds full.

Place the pan in the preheated oven and bake for 12-15 minutes, or until tops spring back.

Remove from oven and cool before transferring to a wire rack.

In a medium saucepan, combine sugar, water, fresh cranberries, and vanilla extract.

Stir occasionally until cranberries burst, about 10 minutes.

Mix cornstarch with a bit of water, add to cranberry mixture, remove from heat and cool.

Melt white chocolate chips with heavy cream in microwave, stirring until smooth.

Beat butter on medium speed until fluffy, about 3 minutes.

Gradually add in melted ganache and powdered sugar until smooth.

Combine equal parts water and sugar in a pot to create a simple syrup.

Once dissolved, add cranberries, steep for about 10 minutes.

Roll cranberries in granulated sugar and let dry on a baking sheet.

Once cupcakes are cool, remove centers and fill with cranberry filling.

Frost with white chocolate buttercream and decorate with sprinkles and sugared cranberries.