The Best White Chocolate Raspberry Cupcakes
Indulge in The Best White Chocolate Raspberry Cupcakes, a delightful fusion of rich white chocolate and tart raspberries that will elevate any occasion. These soft and fluffy vanilla cupcakes are topped with creamy white chocolate buttercream frosting, creating an irresistible treat that looks as stunning as it tastes. Perfect for celebrations or casual gatherings, these cupcakes are sure to impress your guests and satisfy your sweet cravings. With simple ingredients and easy steps, baking these cupcakes is a breeze, making them a favorite for bakers of all levels. Enjoy the perfect balance of sweetness and tartness in every bite!
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 egg
- 2 egg whites
- 2 tsp vanilla extract
- ½ cup buttermilk at room temperature
- 6 oz fresh raspberries, cut in half
Instructions
- Preheat the 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; set aside.
- In a mixer, cream softened butter and sugar until light and fluffy. Add eggs and vanilla; mix well.
- Gradually combine dry ingredients with the wet mixture, alternating with buttermilk.
- Dust raspberries with flour; gently fold into the batter.
- Fill liners three-quarters full with batter and bake for 21-22 minutes until set.
- Cool completely before frosting with white chocolate buttercream.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 270
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg