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White Chocolate Raspberry Cupcakes

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Delightful cupcakes infused with tangy raspberries and creamy white chocolate, topped with a luscious buttercream frosting.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 cup white chocolate, melted
  • 1/2 cup fresh raspberries
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup butter, softened (for frosting)
  • 4 cups powdered sugar
  • 2–3 tbsp milk (for frosting)
  • 1/2 cup fresh raspberries (for frosting)
  • White chocolate shavings (for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the melted white chocolate and vanilla extract.
  5. Whisk together the flour, baking powder, and salt in another bowl until combined.
  6. Combine the dry ingredients with the wet mixture, alternating with milk until just combined.
  7. Fold in the fresh raspberries gently.
  8. Fill the cupcake liners about 2/3 full with the batter.
  9. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  10. Let the cupcakes cool completely on a wire rack.
  11. Beat together the frosting ingredients until you achieve your desired consistency.
  12. Fold in the crushed fresh raspberries for flavor and color.
  13. Pipe the frosting onto the cooled cupcakes and garnish with white chocolate shavings.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Ensure all ingredients are at room temperature for best results.

Nutrition

Find it online: https://delishrecipezbylucy.com/white-chocolate-raspberry-cupcake-recipe/

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