Preheat the oven to 350°F and line a muffin tin with 12 liners or grease well with baking spray.

In a double boiler or microwave melt the 8 oz of white chocolate.

Remove from heat and allow the chocolate to cool.

Beat together the room-temperature butter and the granulated sugar.

Beat in the vanilla extract and the cooled white chocolate.

Slowly beat in the eggs one at a time. Just until blended. Don't overmix.

In a medium bowl, combine the dry ingredients; all-purpose flour, baking powder, and salt.

Alternate mixing the dry ingredients and the buttermilk* until the ingredients are moistened. Prevent the cupcakes from coming out dry by avoiding overmixing. 

Fill the cupcake liners evenly among the 12 liners in the cupcake pan and bake in the oven for 25-28 minutes. Check the center of a cupcake with a toothpick to make sure they are done. If not, increase the bake time by a minute or two and check again.

Allow the cupcakes to cool completely on a cooling rack before frosting.

Melt the white chocolate using a double boiler or microwave. Allow cooling time.

Beat the unsalted butter until smooth and add the cooled white chocolate.

Beat in the vanilla and slowly add the confectioner's sugar.

If the frosting is lumpy add a tablespoon or two of milk to smooth out.

Pipe the frosting on the cupcakes and top with frosted cranberries if desired.