Instructions

For the Cupcakes:

1. Preheat oven to 350°.
2. Line 16 muffin cups with cupcake liners.
3. Cream the butter in a medium mixing bowl; add the sugar, egg, egg yolks and vanilla.
4. Beat until light and fluffy.
5. In a separate medium bowl whisk together the flour baking powder and salt.
6. Combine the vanilla and whipping cream.
7. Alternate between the flour and vanilla mixtures into the butter mixture just until combined (*batter will be thick*).
8. Stir in the white chocolate chips, ginger and cranberries.
9. Scoop into prepared muffin tin (*I used an ice cream scoop*).

TIP: I moistened my finger tips and pressed the batter to even it out.

1. Bake 22 to 24 minutes or until a toothpick inserted into the center comes out clean.
2. Cool completely on a wire rack.

For the White Chocolate Frosting:

1. Place butter in a medium mixing bowl; add the whipping cream to a medium microwave safe bowl.
2. Heat just until steamy hot but not boiling; add chopped white chocolate and let it stand 5 minutes.
3. Stir until smooth; let it cool 15 minutes.
4. Add chocolate to butter; beat on medium until combined.
5. Gradually beat in the sugar.
6. Spread a thin layer of the white frosting on top of each cooled cupcake; add white sprinkles.

For the Christmas Tree:

1. Tint remaining frosting green (*I used leaf green*).
2. Add green frosting into a piping bag fitted with a Wilton 1M tip.
3. Start in the center and move directly to the outside edge and work your way up in a spiral motion and release.
4. Decorate with multi colored ball sprinkles and add a star on top.