Description
Indulge in the irresistible joy of The Best White Chocolate Raspberry Cupcakes! These delightful treats perfectly marry the sweetness of white chocolate with the tangy burst of fresh raspberries, creating a flavor experience that is simply unmatched. Ideal for any occasion, whether you’re celebrating a birthday or enjoying a cozy afternoon tea, these soft and fluffy cupcakes topped with rich white chocolate buttercream will undoubtedly impress your guests. Easy to make and visually stunning, they offer a delicious treat that both kids and adults will love.
Ingredients
Scale
- 1 ¾ cup all-purpose flour (210g + 1 tablespoon separated)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter (113g) softened to room temperature
- 1 cup granulated sugar (200g)
- 1 egg (50g)
- 2 egg whites (70g)
- 2 tsp vanilla extract
- ½ cup buttermilk (at room temperature) (118mL)
- 6 oz raspberries (fresh cut in half)
Instructions
- Preheat oven to 350F and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream softened butter and sugar in a stand mixer until light and fluffy; add eggs and vanilla, mixing well.
- Gradually incorporate dry ingredients and buttermilk, alternating between them.
- Dust raspberries with flour to prevent sinking into the batter, then gently fold into the mixture.
- Fill muffin liners three-quarters full with batter.
- Bake for 21–22 minutes until a toothpick comes out clean; allow to cool before frosting.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (85g)
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg