White Chocolate Raspberry Cupcakes
Indulge in the delightful combination of rich white chocolate and tart raspberries with these irresistibly fluffy cupcakes. Topped with a smooth white chocolate frosting, each bite offers a perfect balance of sweetness and tanginess, making them an ideal treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup white chocolate chips, melted
- 1 cup fresh raspberries
- 1 cup heavy cream (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In one bowl, whisk together flour and baking powder; set aside.
- In another bowl, cream softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, followed by vanilla extract.
- Melt the white chocolate chips in a microwave-safe bowl until smooth. Allow to cool slightly before stirring into the butter mixture.
- Gradually fold in the dry ingredients until just combined. Gently fold in the fresh raspberries.
- Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
- While cooling, whip heavy cream until stiff peaks form; mix in melted white chocolate for frosting.
- Once cupcakes are cool, frost generously.
Nutrition
- Serving Size: 1 cupcake (75g)
- Calories: 300
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg