Description
Delicious white chocolate raspberry cupcakes.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 6 oz white chocolate, melted
- 1/2 cup fresh raspberries, plus more for topping
- Frosting: 1 cup unsalted butter, softened; 3 cups confectioners’ sugar; 1/4 cup raspberry puree; 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, and salt.
- Cream together butter and sugar. Beat in eggs and vanilla.
- Alternate adding dry ingredients and milk, beginning and ending with dry.
- Fold in melted white chocolate and raspberries.
- Fill liners 2/3 full. Bake for 18-20 minutes.
- Make frosting: Beat butter until fluffy. Gradually add sugar. Mix in raspberry puree and vanilla.
- Frost cooled cupcakes and top with fresh raspberries.
Notes
- For best results, use room temperature ingredients.
- Do not overmix the batter.
- Let cupcakes cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 35g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg