To make the sugared cranberries: Wash cranberries and strain. Add 1/4 cup sugar and 1/4 water to a small pot on medium-low heat. Heat while stirring to dissolve the sugar, but do not bring to a boil. Remove from heat and add cranberries. Coat evenly in syrup and then place on a wire rack to dry for 1 hour. Then roll in sugar.

To make the cupcakes: Preheat oven to 350 degrees F. Add all-purpose flour, cake flour, 1 cup of sugar, baking powder, baking soda, and salt in a medium bowl and whisk to combine. Add 3/4 cups of butter and mix on medium-low speed. Add eggs, one at a time, and continue to mix. Add buttermilk and 1 1/2 tsp. of pure vanilla extract. Bring speed up to medium-high and continue to mix until combined well. Line cupcake tins with liners. Fill each liner 3/4 of the way to the top. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

To make the white chocolate buttercream frosting: Melt white chocolate in the microwave. Whisk the egg whites and 1 1/3 cups of sugar over a bain marie. When the sugar is completely dissolved, remove from the heat and place in the refrigerator for at least 10 minutes. Whip in 1 1/3 cups of butter, a bit at a time. Stir in 3/4 tsp. of pure vanilla extract and melted chocolate. If the frosting is too runny, place in the refrigerator for 10 minutes. Otherwise, transfer a piping bag and then pipe over cupcakes.

When the sugared cranberries are ready, add 3 to the top of each cupcake. Serve and enjoy!