Beat the softened butter, sugar, vanilla sugar, and salt.
Incorporate the eggs one by one, mixing after each addition.
Continue with the sour cream, then the flour and baking powder, mixing with a spatula until the ingredients are combined together.
In the end, add cranberries and white chocolate drops.
In another bowl, as desired, we mix the soft butter with the flour and sugar, incorporating them together with our fingers.
Divide the dough into 12-15 muffin cups.
On the surface, add the crumbly dough.
Bake the mini cakes for 30-40 minutes at 180 °C.
Enjoy!
