Description
Delight in the soft, fluffy texture of these Raspberry & White Chocolate Cupcakes. Each bite offers a perfect blend of tart raspberries and sweet white chocolate, topped with a luscious cream cheese frosting. Ideal for celebrations or a sweet treat any day!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup milk
- 1 cup fresh raspberries (plus extra for garnish)
- ½ cup white chocolate chips
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3-4 cups powdered sugar
- ½ cup melted white chocolate
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- Make the Batter: In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
- Fold in Raspberries and Chocolate: Gently fold in the raspberries and white chocolate chips, being careful not to overmix.
- Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting: In a mixing bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and mix until fluffy. Stir in the melted white chocolate and vanilla extract.
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them with the cream cheese frosting and garnish with additional raspberries if desired.
Notes
- Make sure all your ingredients are at room temperature for the best results.
- For a richer flavor, you can substitute half of the milk with buttermilk.
- These cupcakes can be made a day in advance and stored in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 250
- Sugar: 20g
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Protein: 3g