Indulge in these White Chocolate Raspberry Cupcakes, a delightful combination of light, fluffy cupcakes bursting with fresh raspberries and topped with rich white chocolate buttercream. Perfect for any occasion, these homemade treats will impress family and friends alike!
Ingredients:
For the Cupcakes:
1 ¾ cup all-purpose flour (plus 1 tbsp for raspberries)
1 tsp baking powder
¼ tsp baking soda
¼ tsp kosher salt
½ cup unsalted butter, softened
1 cup granulated sugar
1 egg
2 egg whites
2 tsp vanilla extract
½ cup buttermilk, at room temperature
6 oz fresh raspberries, halved
For the White Chocolate Buttercream Frosting:
4 oz white chocolate, melted
½ cup butter, softened
2 cups powdered sugar
2 tbsp heavy cream
Directions:
Prepare the Oven and Muffin Tin:
Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
Mix the Dry Ingredients:
In a medium bowl, whisk together 1 ¾ cup all-purpose flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt.
Cream Butter and Sugar:
In a separate bowl, cream ½ cup unsalted butter and 1 cup granulated sugar using a mixer for about 2 minutes, until the mixture is light and fluffy.
Add Eggs and Vanilla:
Add 1 egg, 2 egg whites, and 2 tsp vanilla extract to the butter mixture, beating for an additional 1 minute until well combined.
Combine Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with ½ cup buttermilk, mixing until just combined. Be careful not to overmix.
Fold in Raspberries:
Toss 6 oz of fresh raspberries in 1 tablespoon of flour to prevent them from sinking in the batter. Gently fold the raspberries into the cupcake batter.
Bake the Cupcakes:
Fill the cupcake liners ¾ of the way full with the batter and bake in the preheated oven for 21-22 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
Prepare the Frosting:
For the frosting, beat together ½ cup softened butter and 2 cups powdered sugar. Gradually add the 4 oz melted white chocolate and 2 tbsp heavy cream, mixing until the frosting is smooth and fluffy.
Frost the Cupcakes
Once the cupcakes are completely cooled, pipe the white chocolate buttercream frosting onto each cupcake. For an extra touch, garnish with more raspberries and white chocolate shavings if desired.
Serving Tips:
Presentation:
Enhance the visual appeal by garnishing the frosted cupcakes with fresh raspberries and white chocolate shavings.
Use colorful cupcake liners that complement the raspberry color for a festive touch.
Pairing:
These cupcakes pair beautifully with a variety of beverages. Consider serving them with a cup of tea, coffee, or a refreshing raspberry lemonade.
For a more indulgent experience, serve with a scoop of vanilla ice cream or a dollop of whipped cream on the side.
Serving Temperature:
Serve the cupcakes at room temperature for the best flavor and texture. If they have been refrigerated, allow them to sit out for about 30 minutes before serving.
Cutting and Sharing:
If you want to serve smaller portions, you can cut the cupcakes in half and serve them with a bit of frosting in between for a fun twist.
Storage Tips:
At Room Temperature:
Store the cupcakes in an airtight container at room temperature for up to 3 days. This will keep them moist and flavorful.
Refrigeration:
If you need to keep the cupcakes for a longer period, store them in the refrigerator for up to 1 week. Be sure to place them in an airtight container to prevent them from drying out.
Freezing:
For long-term storage, freeze the unfrosted cupcakes by placing them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months.
To freeze frosted cupcakes, ensure they are completely chilled, then place them in a single layer on a baking sheet and freeze. Once frozen, carefully wrap each cupcake in plastic wrap and store them in an airtight container.
Thawing:
When ready to enjoy frozen cupcakes, transfer them to the refrigerator for several hours or overnight to thaw. If they were unfrosted, frost them after thawing.
Frosting Storage:
If you have leftover frosting, store it separately in the refrigerator for up to 1 week. Allow it to come to room temperature and re-whip before using it again.
Related Recipes:
- Raspberry Chocolate Cupcakes
- Raspberry Chocolate Cookies
- Chocolate Cookies and Cream Cupcakes with Cream Cheese Frosting
FAQs:
Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries in place of fresh ones. Just be sure to thaw them and drain any excess liquid before adding them to the cupcake batter. Tossing them in a bit of flour will also help prevent them from sinking to the bottom of the cupcakes.
How can I make the cupcakes gluten-free?
To make gluten-free White Chocolate Raspberry Cupcakes, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure that the blend contains xanthan gum, which helps mimic the texture of traditional flour.
Can I make these cupcakes in advance?
Absolutely! You can make the cupcakes a day in advance and store them in an airtight container at room temperature. If you want to prepare them further in advance, consider baking and freezing the unfrosted cupcakes. Frost them just before serving for the best flavor and texture.
How do I store leftover cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 3 days. If you need to keep them longer, refrigerate them for up to 1 week or freeze them for up to 3 months. Ensure they are well-wrapped to prevent them from drying out.
Conclusion:
These White Chocolate Raspberry Cupcakes are not just a treat for your taste buds but also a feast for the eyes. Their vibrant colors and luxurious flavor make them a standout dessert for any occasion. Bake up a batch today, and enjoy the delightful combination of flavors that will have everyone asking for the recipe!
📖 Recipe:
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White Chocolate Raspberry Cupcakes
- Total Time: 37 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
Indulge in these White Chocolate Raspberry Cupcakes, a delightful combination of light, fluffy cupcakes bursting with fresh raspberries and topped with rich white chocolate buttercream. Perfect for any occasion, these homemade treats will impress family and friends alike!
Ingredients
Cupcakes:
1 ¾ cup all-purpose flour, plus 1 tbsp (for raspberries)
1 tsp baking powder
¼ tsp baking soda
¼ tsp kosher salt
½ cup unsalted butter, softened
1 cup granulated sugar
1 egg
2 egg whites
2 tsp vanilla extract
½ cup buttermilk, at room temperature
6 oz fresh raspberries, halved
White Chocolate Buttercream Frosting:
4 oz white chocolate, melted
½ cup butter, softened
2 cups powdered sugar
2 tbsp heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar for 2 minutes until light and fluffy.
- Add egg, egg whites, and vanilla, beating for 1 minute.
- Gradually add dry ingredients alternately with buttermilk, mixing until just combined.
- Toss raspberries in 1 tbsp flour and fold into the batter.
- Fill cupcake liners ¾ full and bake for 21-22 minutes. Cool completely.
- For the frosting, beat butter and powdered sugar, then gradually add melted white chocolate and heavy cream until smooth.
- Pipe frosting onto cooled cupcakes and garnish with raspberries and white chocolate shavings, if desired.
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
Ensure the cupcakes are completely cooled before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 222 kcal
Keywords: White Chocolate Raspberry Cupcakes, raspberry cupcakes, white chocolate frosting, cupcake recipe, homemade cupcakes, dessert recipe, sweet treats
