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