Preheat your oven to 325°F (160°C). In a bowl, whisk together egg whites, buttermilk, sour cream, vegetable oil, vanilla extract, and orange emulsion until combined. Gradually add cake mix and blend until incorporated. Line a cupcake tin with liners and fill with batter.

Bake for 12-15 minutes, or until a toothpick comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack.

Combine sugar, fresh cranberries, and water in a saucepan over medium heat. Simmer until cranberries burst, about 5-7 minutes. Stir in cornstarch slurry to thicken and let cool.

Melt white chocolate chips with heavy cream until smooth. Beat unsalted butter until fluffy, gradually mixing in ganache and powdered sugar until desired consistency.

Boil water and sugar until dissolved. Dip cranberries into syrup, then roll in sugar. Set aside to dry.

Once cupcakes are cool, remove a core from each and fill with cranberry filling. Frost with white chocolate buttercream and garnish with sugared cranberries and white sprinkles.