Raspberry White Chocolate Buttercream Cupcakes
These Raspberry White Chocolate Buttercream Cupcakes are a beautiful and delicious addition to any celebration, featuring moist vanilla cupcakes topped with smooth raspberry-infused white chocolate buttercream.
Equipment
- 1 12-cup muffin pan lined with cupcake liners
- 1 electric mixer
- 1 Mixing Bowl large
- 1 piping bag for frosting
Ingredients
Cupcake Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup whole milk
Buttercream Frosting Ingredients
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1/4 cup fresh raspberries pureed
- 4 oz white chocolate melted and cooled
- 1 tsp vanilla extract
Optional Garnishes
- Fresh raspberries
- White chocolate shavings
- Edible flowers
Instructions
Preparation
- Preheat your oven to 350°F. Line a 12-cup muffin pan with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in vanilla extract. Gradually add dry ingredients to wet ingredients, alternating with milk, mixing until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a large mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing on low speed until combined. Add raspberry puree, melted white chocolate, and vanilla extract, then increase speed to medium-high and beat until frosting is light and fluffy.
- Once cupcakes are completely cool, pipe or spread the raspberry white chocolate buttercream over each cupcake. Garnish with fresh raspberries, white chocolate shavings, or edible flowers if desired.
Serving
- These cupcakes are best served at room temperature. Arrange them on a decorative platter and enjoy them with a light beverage such as sparkling water or a cup of tea.
Storage
- Store any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving.
Notes
Pro Tips: Ensure all ingredients are at room temperature for a smooth batter. Use fresh raspberries for the best flavor. Ingredient Substitutions: Frozen raspberries can be used if fresh are unavailable, just thaw and drain them well. How to Serve: Serve these cupcakes as a delightful dessert at any party or gathering. Storage & Freshness: Store in an airtight container in the fridge, and allow them to come to room temperature before serving. Make-Ahead Tips: Cupcakes can be baked a day in advance and stored unfrosted until ready to serve.