Description
Indulge in The Best White Chocolate Raspberry Cupcakes, a delightful fusion of sweet white chocolate and tart raspberries. These soft, fluffy cupcakes are perfect for any occasion, from festive celebrations to casual brunches. Each bite offers a burst of juicy raspberry and creamy white chocolate buttercream, making them as visually appealing as they are delicious. With straightforward ingredients and simple steps, you can create these gourmet treats that will impress family and friends alike.
Ingredients
Scale
- 1 ¾ cup all-purpose flour
- ½ cup unsalted butter
- 1 cup granulated sugar
- 1 egg + 2 egg whites
- 2 tsp vanilla extract
- ½ cup buttermilk
- 6 oz fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a mixer, cream the softened butter and sugar until light and fluffy. Add the egg, egg whites, and vanilla; mix until combined.
- Gradually add the dry ingredients alternately with the buttermilk until just mixed.
- Dust halved raspberries with flour to prevent sinking, then gently fold into the batter.
- Fill cupcake liners three-quarters full with batter and bake for 21-22 minutes or until set.
- Let cool completely before frosting with your favorite white chocolate buttercream.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg