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White Chocolate Raspberry Cupcakes

White Chocolate Raspberry Cupcakes
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White Chocolate Raspberry Cupcakes perfectly balance sweet and tart flavors with a creamy white chocolate finish. These moist, tender cupcakes combine the rich sweetness of white chocolate and the vibrant zing of fresh raspberries, making them a beautiful and delicious treat ideal for any occasion.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup buttermilk

Add-ins

  • 3/4 cup white chocolate chips or chopped white chocolate
  • 3/4 cup fresh raspberries

Frosting

  • 1 cup powdered sugar
  • 1/2 cup unsalted butter, softened (or cream cheese for alternate frosting)
  • 1/4 cup white chocolate chips, melted (optional for buttercream)
  • 1–2 tablespoons heavy cream or cream cheese (optional for luscious frosting base)

Instructions

  1. Prepare Your Ingredients and Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. Gather and measure all ingredients to streamline the baking process.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the rising agents.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until light and fluffy to introduce air and build volume.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the pure vanilla extract for added depth of flavor.
  5. Combine Wet and Dry Ingredients: Alternately add the dry mixture and buttermilk to the creamed butter mixture, starting and ending with dry ingredients. Stir gently until just combined to avoid overmixing.
  6. Fold in White Chocolate and Raspberries: Gently fold in the chopped white chocolate and fresh raspberries, taking care not to break the fruit while distributing evenly throughout the batter.
  7. Bake the Cupcakes: Divide the batter evenly among the lined cupcake cups. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool and Frost: Let the cupcakes cool completely before frosting with white chocolate buttercream or cream cheese frosting studded with raspberry bits.

Notes

  • Use softened butter for creaming to trap air and ensure a tender crumb.
  • Choose the freshest raspberries to avoid soggy batter and maintain bright flavor.
  • Mix ingredients only until combined to keep cupcakes light and tender.
  • Chill white chocolate chunks before folding in to prevent melting into the batter.
  • Use an oven thermometer for accurate temperature control to ensure consistent baking.

Nutrition

Keywords: white chocolate raspberry cupcakes, raspberry cupcakes, white chocolate cupcakes, berry desserts, easy cupcakes

Find it online: https://marycorner.com/white-chocolate-raspberry-cupcakes/