Description
Indulge in the delightful experience of The Best White Chocolate Raspberry Cupcakes, where creamy white chocolate meets the tartness of fresh raspberries. These cupcakes are not just a feast for the eyes; they offer a perfect balance of flavors and textures, making them an ideal treat for any occasion—from birthday parties to casual gatherings. With a light and fluffy vanilla base topped with decadent white chocolate buttercream, these cupcakes are easy to make and sure to impress your family and friends.
Ingredients
Scale
- 1 ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 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 the 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.
- Cream the softened butter and sugar until light and fluffy. Add eggs and vanilla, mixing until combined.
- Alternate adding dry ingredients and buttermilk to the butter mixture until just combined.
- Gently fold in floured raspberries.
- Fill cupcake liners three-quarters full with batter and bake for 21–22 minutes or until set.
- Allow cooling 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 (60g)
- Calories: 210
- Sugar: 16g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg