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:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 liners.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
- Cream Butter & Sugar: In a large bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes).
- Add Eggs & Vanilla: Mix in the eggs one at a time, then add the vanilla.
- Combine Wet & Dry: Gradually add the dry ingredients, alternating with the milk, mixing until just combined.
- Fold in White Chocolate & Raspberries: Gently fold in the melted white chocolate, followed by the raspberries.
- 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:
- Beat Butter: In a large bowl, beat the butter until smooth.
- Add Powdered Sugar: Gradually mix in powdered sugar, beating until fluffy.
- Add Melted White Chocolate: Mix in the cooled melted white chocolate, vanilla, and a pinch of salt.
- Adjust Consistency: Add heavy cream one tablespoon at a time until desired consistency is reached.
Assemble the Cupcakes:
- Frost & Decorate: Pipe or spread the frosting onto cooled cupcakes. Garnish with fresh raspberries or white chocolate shavings.
- 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.