Description
Indulge in the delightful flavors of The Best White Chocolate Raspberry Cupcakes, a perfect blend of sweet white chocolate and tart raspberries. These fluffy vanilla cupcakes, topped with creamy white chocolate buttercream, are not just a feast for the taste buds but also a visual treat. Ideal for any occasion—from romantic dinners to festive gatherings—these cupcakes are easy to make and impress. With their soft texture and vibrant toppings, they will undoubtedly leave your guests asking for seconds. Create these charming desserts that balance flavors and textures beautifully, ensuring they become a beloved addition to your baking repertoire.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 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
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
Instructions
- Preheat 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.
- Gradually mix in dry ingredients and buttermilk alternately until just combined.
- Fold in floured raspberries gently.
- Fill liners three-quarters full with batter and bake for 21–22 minutes.
- Allow cooling completely before frosting with white chocolate buttercream.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 220
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg