Description
Indulge in the delightful flavors of The Best White Chocolate Raspberry Cupcakes, a perfect treat for any occasion. These cupcakes feature a fluffy vanilla base studded with fresh raspberries and topped with creamy white chocolate buttercream. Their sweet-tart balance makes them irresistible, whether you’re celebrating a special event or treating yourself on a sunny afternoon. Simple to make yet stunning in presentation, these cupcakes are sure to impress family and friends alike.
Ingredients
Scale
- 1 ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 egg + 2 egg whites
- 2 tsp vanilla extract
- ½ cup buttermilk
- 6 oz fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a stand mixer, cream softened butter until light, then add sugar and mix until fluffy.
- Incorporate eggs and vanilla, mixing well.
- Alternately add dry ingredients and buttermilk until just combined; fold in floured raspberries gently.
- Scoop batter into liners about three-quarters full and bake for 21–22 minutes until a toothpick comes out clean.
- Allow to cool completely before frosting with white chocolate buttercream.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg