Description
Indulge in the delightful fusion of flavors with The Best White Chocolate Raspberry Cupcakes. These charming treats feature a soft vanilla base infused with juicy raspberries and topped with rich white chocolate buttercream, striking the perfect balance between sweetness and tartness. Whether you’re celebrating a special occasion or simply treating yourself, these cupcakes are sure to impress with their elegance and deliciousness. Easy to make and visually stunning, they’re a fantastic addition to any dessert table!
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 raspberries, fresh 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 until fluffy; add sugar and mix well.
- Incorporate eggs and vanilla into the mixture.
- Alternately add dry ingredients and buttermilk until just combined.
- Fold in floured raspberries gently.
- Use a cookie scoop to fill liners three-quarters full and bake for 21-22 minutes or until set.
- 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 serving
- Calories: 290
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg