These white chocolate raspberry cupcakes are a perfect blend of rich white chocolate flavor and tart raspberry goodness. Topped with a creamy white chocolate frosting and a fresh raspberry garnish, they’re stunning for any occasion!
Ingredients
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/3 cup white chocolate chips, melted and slightly cooled
- 1/2 cup fresh raspberries (or frozen, thawed and drained)
For the Frosting:
- 1/2 cup unsalted butter, softened
- 4 oz white chocolate, melted and cooled
- 3 cups powdered sugar
- 2-3 tbsp heavy cream
- 1 tsp vanilla extract
For Garnish:
- Fresh raspberries
- White chocolate shavings (optional)
Instructions
Make the Cupcakes:
- Preheat Oven: Preheat to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Add White Chocolate and Raspberries: Fold in the melted white chocolate, then gently fold in raspberries.
- Bake: Divide batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Make the Frosting:
- Beat Butter and White Chocolate: In a large bowl, beat softened butter and melted white chocolate until smooth.
- Add Sugar and Cream: Gradually add powdered sugar, beating well after each addition. Add heavy cream 1 tablespoon at a time until desired consistency is reached. Stir in vanilla extract.
Assemble the Cupcakes:
- Frost: Use a piping bag or a knife to frost the cooled cupcakes.
- Garnish: Top each cupcake with a fresh raspberry and sprinkle with white chocolate shavings for an elegant finish.
Tips for Perfect White Chocolate Raspberry Cupcakes
- Prevent sinking berries: Toss raspberries in a little flour before folding them into the batter.
- Use high-quality white chocolate: This ensures a richer flavor in both the cupcakes and frosting.
- Pipe for perfection: Chill frosting slightly before piping for clean swirls.
Nutrition (Per Cupcake)
- Calories: 320
- Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 65mg
- Sodium: 90mg
- Carbohydrates: 42g
- Sugar: 31g
- Protein: 3g
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