Description
Indulge in the ultimate dessert experience with The Best White Chocolate Raspberry Cupcakes. These luscious cupcakes feature a soft vanilla base filled with juicy raspberry bursts, all topped with a rich white chocolate buttercream frosting. Perfect for any occasion, whether it’s a birthday party or just a sweet treat after a long day, these cupcakes are sure to impress your family and friends. Their delightful combination of sweetness and tartness makes each bite irresistibly enjoyable.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter
- 1 cup granulated sugar
- 1 egg
- 2 egg whites
- 2 tsp vanilla extract
- ½ cup buttermilk
- 6 oz fresh raspberries
Instructions
- Preheat oven to 350°F and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy; add eggs and vanilla.
- Gradually mix in dry ingredients and buttermilk alternately until just combined.
- Fold in floured raspberries gently.
- Fill liners three-quarters full and bake for 21–22 minutes or until set.
- Cool completely before frosting with white chocolate buttercream.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg