Description
Indulge in The Best White Chocolate Raspberry Cupcakes, a delightful treat perfect for any celebration or simply for satisfying your sweet tooth. These cupcakes feature a soft, fluffy vanilla base infused with sweet white chocolate and tart raspberries, making every bite a burst of flavor. Topped with creamy white chocolate buttercream frosting, they are as visually stunning as they are delicious. Whether you’re hosting a party or enjoying a quiet afternoon at home, these cupcakes will impress family and friends alike. Bake a batch today and elevate your dessert game!
Ingredients
Scale
- 1 ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter
- 1 cup granulated sugar
- 1 egg
- 2 egg whites
- 2 tsp vanilla extract
- ½ cup buttermilk
- 6 oz fresh raspberries
Instructions
- Preheat oven to 350F and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a mixer bowl, cream softened butter and sugar until light and fluffy. Add eggs and vanilla; mix well.
- Gradually add dry ingredients alternately with buttermilk until just combined.
- Gently fold in floured raspberries.
- Fill each liner three-quarters full with batter and bake for 21–22 minutes or until a toothpick comes out clean.
- Allow to cool completely before frosting with white chocolate buttercream.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 280
- Sugar: 20g
- Sodium: 130mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg