=== console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

White Chocolate Raspberry Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: clara
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These White Chocolate Raspberry Cupcakes are soft, moist, and packed with fresh raspberries and creamy white chocolate. They’re topped with a luscious white chocolate buttercream, making them a dreamy treat for birthdays, Valentine’s Day, or any special occasion!

Ingredients

Units Scale

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 4 oz white chocolate, melted
  • 3/4 cup fresh raspberries (or frozen, thawed and patted dry)

For the White Chocolate Buttercream:

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 4 oz white chocolate, melted and cooled
  • 2 tablespoons heavy cream or milk
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

 

Instructions

Make the Cupcakes:

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 liners.
  2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
  3. Cream Butter & Sugar: In a large bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes).
  4. Add Eggs & Vanilla: Mix in the eggs one at a time, then add the vanilla.
  5. Combine Wet & Dry: Gradually add the dry ingredients, alternating with the milk, mixing until just combined.
  6. Fold in White Chocolate & Raspberries: Gently fold in the melted white chocolate, followed by the raspberries.
  7. Bake: Fill cupcake liners ¾ full and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

Make the Frosting:

  1. Beat Butter: In a large bowl, beat the butter until smooth.
  2. Add Powdered Sugar: Gradually mix in powdered sugar, beating until fluffy.
  3. Add Melted White Chocolate: Mix in the cooled melted white chocolate, vanilla, and a pinch of salt.
  4. Adjust Consistency: Add heavy cream one tablespoon at a time until desired consistency is reached.

Assemble the Cupcakes:

  1. Frost & Decorate: Pipe or spread the frosting onto cooled cupcakes. Garnish with fresh raspberries or white chocolate shavings.
  2. Enjoy! Serve immediately or store in an airtight container for up to 3 days.

 

Notes

  • For extra raspberry flavor, fill the cupcakes with raspberry jam before frosting.
  • Use high-quality white chocolate for the best flavor and smooth frosting texture.

 

  • Storage: Store in the fridge for up to 5 days, but bring to room temperature before serving.

Find it online: https://recipe.ukfinda.com/white-chocolate-raspberry-cupcakes.htm