1 1/2 cups (310g) sugar, divided

1/2 cup (120ml) water

1 cup (120g) fresh cranberries

6 tbsp (84g) unsalted butter, room temperature

3/4 cup (155g) sugar

1 tsp (5ml) vanilla extract

1/4 cup (57g) sour cream, room temperature

1 tbsp (15g) grated orange zest

3 large egg whites, room temperature

1 1/4 cups (163g) all-purpose flour

2 tsp (8g) baking powder

1/4 tsp salt

3 tbsp (45ml) fresh squeezed orange juice

7 tbsp (105ml) sparkling orange juice or citrus soda

2 tbsp (30ml) water

1/2 cup (112g) salted butter, room temperature

1/2 cup (95g) vegetable shortening

3 cups (345g) powdered sugar

2–4 tbsp (30–60ml) sparkling orange juice or citrus soda

1–2 oranges, sliced

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Prepare sparkling cranberries by simmering 1/2 cup sugar with water until dissolved. Cool slightly, coat cranberries, and refrigerate overnight.
Preheat oven to 350°F (175°C) and line a cupcake pan.
Cream butter and sugar until light and fluffy. Mix in vanilla, sour cream, and orange zest.
Add egg whites in two additions, mixing well after each.
In a bowl, whisk flour, baking powder, and salt. In another bowl, combine orange juice and sparkling citrus juice.
Alternate adding dry ingredients and juice mixture to the batter until smooth.
Fill cupcake liners halfway and bake for 15–17 minutes. Cool completely.
Roll chilled cranberries in remaining sugar and let dry until sparkly.
Cook cranberries, water, and sugar for frosting until berries burst. Puree and strain.
Beat butter and shortening until smooth, then add powdered sugar, cranberry puree, and citrus juice until pipeable.
Frost cooled cupcakes and garnish with sparkling cranberries and orange slices.

Prepare sparkling cranberries a day ahead for best results.

Straining cranberry puree ensures smooth frosting.

Unfrosted cupcakes can be frozen and decorated later.

Bring refrigerated cupcakes to room temperature before serving.