White Chocolate Raspberry Cupcakes
Indulge in the delightful combination of white chocolate and raspberries with these fluffy cupcakes topped with creamy frosting.
Equipment
- 1 muffin tin lined with paper liners
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Cupcake Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup white chocolate chips
- 1 cup fresh raspberries
Frosting Ingredients
- 8 oz cream cheese softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk. Fold in the white chocolate chips and raspberries.
- Line a muffin tin with paper liners. Divide the batter evenly among the cups, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
Serving
- In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, beating until well combined and creamy. Once the cupcakes are cool, spread or pipe the frosting on top of each cupcake.
Storage
- Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the unfrosted cupcakes and frost them before serving.
Notes
Pro Tips: Ensure all ingredients are at room temperature for best results. Don't overmix the batter to avoid dense cupcakes. Ingredient Substitutions: Use dairy-free butter and milk for a vegan version. How to Serve: Pair with tea or sparkling wine. Storage & Freshness: Store in an airtight container to maintain freshness. Make-Ahead Tips: Bake cupcakes in advance and frost just before serving.