• Preheat the oven to 350°F. Line the cupcake pan(s) with liners and set aside.

Make the Cupcake Batter

• In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.
• Add in the eggs, oil and vanilla and mix thoroughly.
• Add in the milk and mix to combine. The mixture will look curdled - that’s normal.
• Add in the flour, salt and baking powder. Mix thoroughly.

Bake the Cupcakes

• Divide the cake batter between each of the liners, filling until they’re about one half to ⅔ full.
• Bake in the preheated oven for about 14 to 16 minutes, or until edges are just slightly golden brown. Allow to cool completely before decorating.

Make the Filling

• While the cupcakes bake, make the filling. In a small saucepan, combine the fresh cranberries and the granulated sugar. Heat over medium heat for about 10 minutes, stirring occasionally. The sauce will begin to thicken so keep the mixture moving to prevent it from scorching.
• Allow to cool while making the frosting.

Make the Frosting

• In the bowl of a stand mixer, combine the softened butter, salt and powdered sugar. Mix until smooth. Add in the vanilla and mix to combine. Set aside.
• In a microwaveable safe bowl, combine the white chocolate chips and heavy cream. Heat for one minute and stir well. Allow to cool for about 10 minutes.

Frost and Decorate Them

• Meanwhile, rinse the fresh cranberries - do not dry. Toss in a bowl with the additional sugar. Spread on a plate to allow the sugar to dry.
• Once the ganache has cooled slightly, pour the ganache over the frosting and mix well. If the ganache is too warm, it will melt the buttercream.
• Transfer the frosting to a piping bag fitted with a large star tip.
• Once the cranberry filling is cool enough to touch, transfer it to a piping bag.
• Use a teaspoon to scoop out the center of each cupcake. Retain the cupcake piece, do not discard.
• Cut the end off the cranberry piping bag and pipe a dollop into the center of each cupcake. Replace the cupcake piece on top.
• Pipe a dollop of frosting on each cupcake, using a spiral motion to create a mound.
• Top with a couple sugared cranberries and a sprig of rosemary.