Description
Indulge in the delightful experience of The Best White Chocolate Raspberry Cupcakes. These fluffy treats perfectly balance the sweetness of rich white chocolate with the tartness of fresh raspberries, creating a flavor sensation that captivates your taste buds. Ideal for any celebration—from birthdays to casual gatherings—these cupcakes are not only delicious but also visually stunning, making them a hit at any event. Topped with a creamy white chocolate buttercream frosting and adorned with fresh raspberries, they will leave your friends and family asking for more.
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 to room temperature
- 1 cup granulated sugar
- 1 egg
- 2 egg whites
- 2 tsp vanilla extract
- ½ cup buttermilk, at room temperature
- 6 oz fresh raspberries, cut in half
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream softened butter and sugar until light and fluffy. Add eggs and vanilla; mix until incorporated.
- Gradually mix in dry ingredients alternately with buttermilk until just combined.
- Gently fold in floured raspberries.
- Scoop batter into liners, filling them three-quarters full. Bake for 21–22 minutes or until set.
- 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 (75g)
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg