Description
Indulge in the delightful experience of The Best White Chocolate Raspberry Cupcakes, where the sweet richness of white chocolate meets the tart juiciness of fresh raspberries. These cupcakes are perfect for any celebration, from birthday parties to afternoon tea, and they promise a burst of flavor with every bite. The fluffy vanilla base paired with creamy white chocolate buttercream makes them not only a feast for the taste buds but also visually stunning. Easy to make and even easier to love, these cupcakes are sure to impress your family and friends while leaving them craving 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 your 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 softened butter and sugar until light and fluffy. Add eggs and vanilla; mix until combined.
- Gradually add dry ingredients alternately with buttermilk until just mixed.
- Fold in floured raspberries gently.
- Fill cupcake liners three-quarters full and bake for 21–22 minutes or until a toothpick comes out clean.
- 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 (80g)
- Calories: 290
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg