Description
Elegant and flavorful White Chocolate Raspberry Cupcakes that combine the creamy sweetness of white chocolate with the fresh tartness of raspberries. Moist, tender, and perfect for any celebration or casual treat, these cupcakes offer a harmonious blend of flavors with a luscious frosting and beautiful presentation.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, at room temperature
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup buttermilk, at room temperature
- ½ cup white chocolate chips or chopped white chocolate, melted and cooled slightly
- 1 cup fresh raspberries
Frosting
- 1 ½ cups powdered sugar
- 3 tablespoons heavy cream or cream cheese
- Optional: 2 tablespoons melted white chocolate (for folding into frosting)
- Fresh raspberries, for garnish
Instructions
- Prepare Your Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt to ensure even leavening and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar with a mixer until light, fluffy, and pale, about 3–5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
- Combine Wet and Dry Ingredients Alternately: Add the dry ingredients and buttermilk alternately to the butter mixture, starting and ending with dry ingredients. Mix gently to avoid overworking.
- Melt White Chocolate and Fold In: Gently melt white chocolate chips over a double boiler or in the microwave, stirring until smooth. Cool slightly, then fold the melted white chocolate and fresh raspberries into the batter carefully to avoid crushing the berries.
- Fill and Bake: Divide the batter evenly into the cupcake liners, filling about two-thirds full. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the Frosting: While cupcakes cool completely, whip together powdered sugar and heavy cream or cream cheese until smooth and fluffy. Optionally, fold in melted white chocolate for enhanced flavor.
- Frost and Garnish: Pipe or spread the frosting generously on each cupcake and top with fresh raspberries for a fresh, beautiful finish.
Notes
- Use room temperature ingredients for smoother mixing and better texture.
- Fold raspberries and melted chocolate gently to keep the batter light and prevent breaking the berries.
- Monitor baking closely to avoid overbaking, which dries out the cupcakes.
- If the frosting is too runny, chill it slightly before piping for cleaner application.
- Use fresh raspberries in the batter to prevent excess moisture; frozen raspberries can be used for decoration if thawed carefully.
- Lightly toss raspberries in flour before folding into batter to prevent them from sinking.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Keywords: white chocolate, raspberry, cupcakes, dessert, baking, party treat
