Description
Indulge in the delightful experience of The Best White Chocolate Raspberry Cupcakes! These soft and fluffy cupcakes combine the rich sweetness of white chocolate with the tartness of fresh raspberries, creating a flavor explosion that’s perfect for any celebration. Whether you’re hosting a spring brunch, celebrating a birthday, or simply treating yourself to something special, these cupcakes will impress everyone at your dessert table. Topped with creamy white chocolate buttercream, they not only taste amazing but also look stunning—making them an ideal choice for both casual gatherings and elegant events.
Ingredients
Scale
- 1 ¾ cup 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 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 in a mixer until light and fluffy. Add eggs and vanilla; mix well.
- Gradually alternate adding dry ingredients and buttermilk until just combined. Fold in floured raspberries.
- Fill cupcake liners three-quarters full with batter and bake for 21-22 minutes or until set.
- Let cool completely before frosting with white chocolate buttercream.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg