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Begin by making the white chocolate mousse. Pour the water into a small bowl and sprinkle the gelatin on top. Let it sit for 5 minutes until the gelatin has completely dissolved into the water.
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Place the chopped white chocolate into a food processor or a blender and pulse until finely chopped. Set aside.
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In a small saucepan, heat 1/4 cup of the heavy cream over medium-high heat. When the mixture reaches a boil reduce the heat to medium and add the gelatin. Stir until the gelatin completely melts.
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Pour the heated heavy cream and gelatin mixture over the chopped white chocolate in the food processor. Immediately begin pulsing until the mixture is completely smooth. Transfer the mixture to a small bowl and set in the refrigerator to chill for 5 minutes, no longer. Keep your eye on the mixture and don't forget about it in the refrigerator. You don't want it to harden.
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While the mixture is in the refrigerator, quickly whip up the remaining 1 cup of heavy cream. To whip the heavy cream, pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat until stiff peaks form, about 3-5 minutes.
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Remove the chocolate mixture from the refrigerator and carefully fold in the whipped cream. Transfer the mousse to a sealed container and place in the refrigerator to set and chill completely, about 1 hour.
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While the white chocolate mousse is setting up in the refrigerator, make the cranberry cream cheese cupcakes. Preheat the oven to 350 degrees F. Line 2 cupcake pans with 24 baking liners. Set aside until needed.
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In the bowl of a stand mixer, beat the butter and cream cheese until light and fluffy, about 3 minutes. Add the sugar and continue to beat until fluffy. Add the eggs, one at a time, mixing well between each addition. Scrape down the bowl and mix in the almond and vanilla extracts.
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In a medium bowl, combine the cake flour, salt, and baking powder. With the mixer running on low, add the flour mixture into the creamed mixture in 3 additions, alternating with the milk (starting and ending with the flour).
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In a small bowl, toss the fresh cranberries in the remaining 1/2 tablespoon of flour.
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Remove the bowl from the mixer and carefully fold in the cranberries with a spatula.
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Using an ice cream scoop, divide the batter among the baking liners. Bake in the oven until the tops of the cake begin to turn a light golden brown and a toothpick inserted into the center of a few cupcakes come out clean, about 25-35 minutes.
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Let the cupcakes cool in the pan for 5 minutes and then remove them from the pan and place on a cooling rack to cool completely.
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While the cupcakes are cooling, make the cream cheese frosting. In the bowl of a stand mixer fitted with the whisk attachment, cream together the cream cheese and butter. Add the confectioners sugar in 2 additions, slowly mixing in between each addition. Mix in the vanilla and maple syrup, and whisk until the frosting is smooth and creamy.
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To fill the cupcakes, cut/poke a hole in the middle of each cupcake. I use an apple corer; I think it's the easiest way and creates the best results. If you do not own a apple corer, you can use a small knife to cut a hole in the middle of the cupcake.
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Stir the white chocolate mousse and then place it in a piping bag. Pipe small amounts of the filling into the center of each hole.
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To frost the cupcakes, place the frosting in a piping bag fitted with your favorite tip (I used a large open star tip). Pipe the frosting in a circular motion onto the top of each cupcake. Top each cupcake with 2 fresh cranberries. You can add more or less if you wish.
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Serve and enjoy!
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These cupcakes can last about 1 week in a sealed container.
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Cranberry Cream Cheese Cake adapted from Confessions of a Foodie Bride. White Chocolate Mousse from Graces Sweet Life. Frosting recipe from Annie Eats who adapted it from Confections of a Foodie Bride.
