White Chocolate Raspberry Cupcakes
White Chocolate Raspberry Cupcakes are a delightful blend of creamy white chocolate and tart raspberries, perfect for any celebration or a sweet treat just because! These soft, fluffy cupcakes are topped with a luscious raspberry frosting that’s sure to impress your friends and family. With their stunning pink swirls and rich flavors, they add a touch of elegance to any dessert table.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup white chocolate chips
- 3/4 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract until fully combined.
- Gradually mix in the dry ingredients alternating with milk until just combined.
- Gently fold in the white chocolate chips and fresh raspberries.
- Fill each cupcake liner about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool before frosting.
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg