White Chocolate Raspberry Cupcakes (Printable Version)
Soft cupcakes with raspberries, white chocolate, and buttercream frosting.
# What You'll Need:
→ Cupcakes
01 -
1 1/2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup whole milk
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4 oz white chocolate, melted
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3/4 cup fresh raspberries (or frozen, thawed and patted dry)
→ White Chocolate Buttercream
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1/2 cup unsalted butter, softened
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2 cups powdered sugar
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4 oz white chocolate, melted and cooled
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2 tablespoons heavy cream or milk
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1/2 teaspoon vanilla extract
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Pinch of salt
# Steps to Follow:
01 -
Preheat your oven to 350°F (175°C). Line a cupcake pan with 12 liners.
02 -
In a bowl, whisk together the flour, baking powder, and salt.
03 -
In a large bowl, beat the butter and sugar until light and fluffy (about 2-3 minutes).
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Mix in the eggs one at a time, then add the vanilla.
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Gradually add the dry ingredients, alternating with the milk, mixing until just combined.
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Gently fold in the melted white chocolate, followed by the raspberries.
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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.
08 -
In a large bowl, beat the butter until smooth. Gradually mix in powdered sugar, beating until fluffy. Mix in the cooled melted white chocolate, vanilla, and a pinch of salt. Add heavy cream one tablespoon at a time until desired consistency is reached.
09 -
Pipe or spread the frosting onto cooled cupcakes. Garnish with fresh raspberries or white chocolate shavings.
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Serve immediately or store in an airtight container for up to 3 days.
# Additional Notes:
01 -
For extra raspberry flavor, fill the cupcakes with raspberry jam before frosting.
02 -
Use high-quality white chocolate for the best flavor and smooth frosting texture.
03 -
Store in the fridge for up to 5 days, but bring to room temperature before serving.