White Chocolate Raspberry Cupcakes
Indulge in the dreamy combination of fluffy vanilla cake, tart raspberries, and creamy white chocolate frosting with these irresistible white chocolate raspberry cupcakes. Perfect for any occasion, these cupcakes are a burst of flavor that will have everyone coming back for more. Easy to make, visually stunning, and utterly delicious, they are sure to impress at birthdays, anniversaries, or simply as a sweet treat!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (room temperature)
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup milk
- 1 cup fresh raspberries
- ½ cup white chocolate chips
- For frosting: 1 cup heavy cream
- 2 cups powdered sugar
- Additional raspberries (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a large bowl, cream together the butter and sugar until light and fluffy (about 3 minutes).
- Beat in the eggs one at a time, adding the vanilla extract until smooth.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients while alternating with milk until just combined.
- Gently fold in the raspberries and white chocolate chips.
- Spoon batter into cupcake liners about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean.
- For frosting, whip heavy cream until soft peaks form, then gradually add powdered sugar and melted white chocolate until fluffy.
- Once cooled, frost each cupcake generously and top with additional raspberries.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 220
- Sugar: 22g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For added flavor variation, consider swapping raspberries for strawberries or blueberries. Use room temperature ingredients for a smoother batter. To store leftovers, keep them in an airtight container at room temperature for up to three days or freeze individually wrapped.