Preheat your oven to 325°F and line a cupcake pan with 24 liners. In a large mixing bowl, whisk together the egg whites, buttermilk, sour cream, vegetable oil, vanilla extract, orange emulsion, and cake mix until just combined, ensuring not to overmix. Fill each liner ½ to ⅔ full with the batter, then bake in the oven for 12-15 minutes, or until a toothpick inserted comes out clean, and the tops spring back lightly when touched.

In a saucepan, combine half a cup of sugar, half a cup of water, fresh cranberries, and a splash of vanilla. Bring the mixture to a simmer over medium heat and cook for about 5-7 minutes, stirring occasionally, until the cranberries burst and soften. In a separate small bowl, mix cornstarch with a tablespoon of water to create a slurry. Add this to the cranberry mixture, cooking over low heat until thickened, then cool completely in the fridge.

Melt the white chocolate chips with heavy cream in the microwave in 30-second intervals, stirring until smooth and set aside to cool slightly. In a large mixing bowl, beat unsalted butter on high speed until fluffy, then add in the vanilla, orange emulsion, and salt. Gradually mix in the cooled white chocolate ganache, followed by powdered sugar, until the buttercream reaches a light and fluffy consistency.

In a small saucepan, heat one cup of water with one cup of granulated sugar, stirring until dissolved to create a simple syrup. Add fresh cranberries to the warm syrup and let them steep for about 10 minutes. Strain the cranberries, then roll them in granulated sugar to create a beautiful sugary coating. Allow the sugared cranberries to dry on a wire rack before using them for topping your cupcakes.

Once the cupcakes have cooled completely, use a small spoon or cupcake corer to remove a small portion from the center of each cupcake. Fill the cavity with the chilled cranberry compote until it reaches the top. Frost each cupcake generously with the white chocolate buttercream using a piping bag or spatula, then roll the frosted edges in white sprinkles for a festive touch.

Finally, adorn each frosted cupcake with sugared cranberries on top and, if desired, a small cedar sprig for that extra holiday flair. Present your beautifully crafted Cranberry Orange White Chocolate Cupcakes on a festive platter at your next gathering, and watch them disappear!