Description
Indulge in the delightful flavors of The Best White Chocolate Raspberry Cupcakes! These scrumptious treats combine soft, fluffy vanilla cupcakes with juicy raspberries and a rich white chocolate buttercream frosting, creating a perfect balance of sweetness and tartness. Whether you’re celebrating a special occasion or simply treating yourself, these cupcakes are visually stunning and easy to make. Impress your friends and family with this gourmet dessert that’s sure to be the star of any gathering.
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
- White chocolate (for frosting)
Instructions
- Preheat your 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.
- In a stand mixer, cream softened butter until fluffy. Gradually add sugar and mix well.
- Add eggs and vanilla extract, mixing until combined.
- Alternate adding dry ingredients and buttermilk to the mixture until just combined.
- Gently fold in halved raspberries dusted with flour.
- Divide batter among cupcake liners, filling them three-quarters full.
- Bake for 21–22 minutes or until a toothpick comes out clean. Let cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 270
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg