In a small bowl, combine dried cranberries with 1 tbsp orange juice or warm water.

Let soak 10–15 minutes, then drain and pat dry.

Preheat oven to 350 F. Line 16 muffin cups with liners.

In a stand mixer or with a hand mixer, beat ¾ cup butter on medium-high until smooth. Add 1 cup sugar and beat until pale and fluffy. This is the best

Add eggs one at a time, beating well after each addition. Scrape the bowl as needed.

Beat in 2 tsp vanilla extract and 1 tbsp orange zest until fully combined.

In a separate bowl, whisk together 1 ¾ cups flour, ¼ cup cornstarch, 1 ½ tsp baking powder, and 1 tsp salt.

In another small bowl or measuring cup, whisk together ⅔ cup milk and ½ cup sour cream until smooth.

With the mixer on low, add ⅓ of the dry ingredients and mix until most ingredients are incorporated. Mix ½ of the wet ingredients and mix until just combined, repeat steps until both dry and wet ingredients are added and stop as soon as no dry streaks remain.

Using a spatula, gently fold in the plumped cranberries.

Divide batter evenly among the liners (about ¼ cup per liner). Bake 18–22 minutes, or until the tops are pale golden and spring back lightly when touched.

Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

In a glass bowl over a pot of boiling water, melt white wafers stirring between each, until smooth. Cool until just barely warm to touch. I recommend not using a microwave because it’s too easy to overcook white chocolate/white melting wafers and when they’re overcooked, it’s impossible to use.

In a mixer, beat butter on medium-high for 2–3 minutes until pale and creamy.

Slowly pour the cooled melted white wafers white beating into butter until smooth and slightly thickened.

Add powdered sugar, vanilla, and salt. Mix on low until combined, then beat on medium-high for about 1 minute.

Add cream as needed for consistency. It should be stiff but pipeable.